Creamy Shrimp and Mushroom Alfredo Pasta
- 12 ounces pasta
- 1 tablespoon unsalted Kerrygold butter
- 2-4 cloves garlic, minced
- 2 cups cremini mushrooms
- 1 lb. large shrimp
- 2 teaspoon all-purpose flour
- 1 cup chicken broth
- 1 cup low-fat milk
- 3/4 cup grated Parmesan cheese
- Pinch of sea salt
- Pinch of black pepper
In a large pot of boiling water, add salt. Add pasta and cook until al dente. Drain pasta and return to the pot.
Meanwhile, melt butter in a large pan over medium heat. Add garlic and saute until slightly brown. Add mushrooms and shrimp. Stir in flour and mix.
Add chicken broth. Whisk in milk and bring to a simmer or until sauce thickens. Stir in Parmesan cheese, salt and pepper.
Add pasta to the pan with alfredo sauce. Toss to combine. Serve hot with parmesan and black pepper.