Easy Shrimp Alfredo

I made a Trader Joe’s trip today for like 5 dinner ingredients… and walked out with ALL THE FALL THINGS: ghost and bat chips, autumn harvest soup, apple cider cookies, pumpkin candle, pumpkin pasta sauce, apple scent diffuser. And then this lady next to me in line filled me in on a bunch of other stuff I need to try (pumpkin pecan oatmeal and pumpkin chocolate chip oatmeal cookies), so I may need to go back tomorrow…

Seriously. Most wonderful time of the year! We’ll just ignore the fact that it’s still 97 degrees here.

I’m actually heading to Park City, UT on Friday for a girls’ trip. The highs are in the 70′s and the lows are in the 40′s and I am SO EXCITED. Though I have no clue how to pack for that?

For dinner tonight I made a recipe I saw on Instagram (@traderjoes_smartypoints). It’s kind of an improvised shrimp alfredo:

You saute a bag of shrimp (Trader Joe’s Argentinian red shrimp is the best, always) in olive oil with 3 cloves of minced garlic. Remove shrimp from pan and set aside. The recipe didn’t call for this, but after removing the shrimp, I deglazed the pan with white wine then let it reduce by about half. Pour in 1 1/3 cups half and half. Heat through, then add 1/3 cup shaved parmesan. Once the parmesan has melted, taste the sauce and liberally season with salt and pepper. Add 1 cup frozen peas and heat through. Then add shrimp back to pan, along with 1 lb cooked pappardelle pasta. Serves 4.

It was really good! I’m usually more of a red sauce gal but this was a nice change. Brian loved it, too.

I have a ballet meeting tomorrow night so probably won’t be able to post again until next week… undoubtedly with lots of Utah pics! Have a great weekend!

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