Trail Cooking

New Recipe: Shrimp Alfredo Pasta

More freeze-dried shrimp recipes? You know it! I am in love with this shrimp from Thrive Life. Expect a few more recipes this month with it, maybe a fried rice soon.

This one pot recipe pairs Alfredo sauce, pasta and shrimp and it doesn’t skimp on the butter!

Shrimp Alfredo Pasta

In a sandwich bag:

In a sandwich bag:

  • ½ cup freeze-dried shrimp

In a snack bag:

  • ¼ cup parmesan cheese (shelf stable, Kraft type)

Directions:

Cover the shrimp with water in its bag. Let sit to rehydrate. Before adding the shrimp into the cooked meal, drain any remaining water off if needed (it can be added to the meal as well). We used about 1/3 cup water to cover the shrimp.

Add 2½ cups water to your cooking pot (in the 1.5 to 2 Liter size, preferably non-stick).

Add the pasta bag to the pot and stir well.

Bring to a boil, stirring often. Lower heat to a gentle simmer, put lid on. Cook for time on pasta package, stirring often, lowering flame as needed. As it cooks, you will need to lower the flame to eventually just a whisper. Stir often! Our pasta called for an 8 minute cook time, at 6 minutes turn off the stove and let sit covered the last 2 minutes, unless you are at high altitude or it is very cold out.

Turn off the stove, stir in the parmesan cheese slowly, then the rehydrated shrimp.

Serves 2.

Notes:

We used mini spaghetti, which is broken spaghetti. It cooks in 8 minutes or so. Look for pasta that cooks in under 8 minutes for best results.

Freeze-dried shrimp can be sourced from Thrive Life, under “meat & protein”.

Recipe’s permanent page is here.

~Sarah

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