Buttermilk Shrimp Alfredo

Hello folks, and welcome back to the All Things Southern kitchen. I’m cooking Buttermilk Shrimp Alfredo- with a twist. Let me walk you through it!

“Buttermilk Shrimp Alfredo”

1 pound jumbo shrimp, cleaned and deveined

2 tablespoons butter

1tablespoon olive oil

½ white onion, diced

½ green pepper, diced

½ cup buttermilk

2 tablespoons cornstarch

1 teaspoon lemon juice

1 teaspoon season-all

Salt and pepper to taste

1 cup to 1 and1/2 cup Half and Half

One tablespoon dried basil

1 cup grated Parmesan chees

Folks, I did it again. The other night I found some big jumbo shrimp in the freezer and I had my mouth set for Shrimp Alfredo with homemade alfredo, of course, of course, only I didn’t have any heavy cream…But, no worries, they don’t call me the Queen of Substitution for nothing. I did have some buttermilk on hand and it was just what the belle ordered! Let me show you. I’ve got our onions and peppers sautéing over a low heat on the stove. And I’ve got our vermicelli boiling in a little salted water.

Meanwhile, we’ll put a few tablespoons of cornstarch in my measuring cup for thickening and we’ll stir in a half cup of buttermilk and a teaspoon of lemon juice. Then I’ll finish washing and deveining my jumbo shrimp.

We’ll add our shrimp to the onions and peppers and let ‘em cook about three minutes until they’re nice and pink. Then we’ll stir in our buttermilk and cornstarch sauce along with enough Half and Half to bring the dish to our preferred consistency. I used about a cup to a cup and a half. We’ll season this with a teaspoon of dried basil and salt and pepper it to taste and stir in a cup of grated Parmesan. Serve over your favorite cooked pasta. We like to top it with a little more Parmesan at the table. Enjoy my Buttermilk Shrimp Alfredo, folks. It’s good eating, from the All Things Southern kitchen to yours.

Hugs, Shellie