RECIPE TIME! Unfortunately, I totally forgot to take a picture of this one, but it is SOOOO easy!

Quick And Easy Shrimp Alfredo

1 pound shrimp (preferably fresh white wild-caught gulf shrimp) peeled and deveined

1 jar 15 0z Familia Romana 4 Cheese Alfredo sauce (available at HEB)

1 16 0z package fettuccine pasta

salt and pepper to taste

1 tablespoon butter

chopped green onions and parmesan shreds to taste sprinkled on top **PLEASE don’t use canned cheese**

Season shrimp with salt and pepper and set aside (I also use red pepper flakes and some uncle Steve’s Smoke Bomb to add some heat and a little smoky flavor)

Cook fettuccine and set aside

Heat butter in a saute pan, cook shrimp until just pink. Add alfredo sauce and stir to coat shrimp, bringing to a simmer. Remove from heat and serve over pasta.

You can also add thinly sliced onions and mushrooms if you like, but it’s totally optional.

I served this with some fresh asparagus that was oven-roasted in a few tablespoons of butter.  Cooked it at 300 degrees for about 30 minutes, turning a few times to make sure all of the asparagus was evenly coated in the butter.