This is Recipe Roundup Episode 42. Most of the time when I share these recipes, I like to work from scratch. There’s something about developing a meal from it’s basic ingredients that is very fulfilling – nevermind the fact that it’s often healthier and tastier to take the long way on some recipes!

However, we live in a stressful world. Between the current pandemic, ongoing political strife, and the chill of winter, settling in for a multi-hour session in the kitchen can be a little too much on certain days. I’ve found myself making the following recipe whenever I want to put more effort into a meal than what’s needed for basic spaghetti, but not so much that I want to be on my feet for very long at all. I call it my Great and Lazy Alfredo. 

Can you make this the old fashioned way? Of course! But utilizing prepared and frozen ingredients will make most of the time of this recipe dedicated to defrosting instead of chopping and cooking. 

Also, while this sauce is an obvious accompaniment to pasta, it can also be eaten on top of rice, grilled vegetables, or even with some crusty bread. I personally eat mine straight as if it were a thick and rich stew. 

Ingredients

22 oz bag of grilled chicken breast strips, frozen

12 oz bag of cooked and cleaned shrimp, frozen 

10 oz bag of frozen vegetables of choice (I prefer the corn, carrot, pea, and green bean variety)

16 oz can of alfredo sauce, any variety 

½ onion sliced (or 1 ½ shallot) 

1 cup of shredded parmesan and/or mozzarella cheese

Black Pepper and Garlic powder to taste

Red Pepper Flakes (optional)

4-8 oz of Chardonnay (optional) 

Directions:

1. Allow your frozen ingredients to thaw most of the way. Run the frozen shrimp under COLD water in a colander until they are a consumable temperature. 
2. Sauté the onion or shallot in butter until soft. 
3. Add your defrosted chicken to add a little bit of color to the meat. If you are using wine, deglaze the pan with a few splashes and cook for a minute. 
4. Add the shrimp, vegetables, alfredo sauce and remaining wine. Allow the mixture to heat up. When bubbles begin to pop, add black pepper and garlic powder, and red pepper flakes if you are using them. 
5. Add the shredded cheese and mix until completely melted into the sauce. 
6. Take off heat and serve immediately. 

I hope this has given you another quick recipe to add to your repertoire. This is my go-to when I’m running to the dollar store and want to feel a little fancy. Please send your pictures and reviews to sage@amrmail.org. For Recipe Roundup, this is Sage Tanguay.