Thanks to Bertolli® for sponsoring this post and inspiring us to share how we bring Tuscany to our dinner table.
Spring has inspired me to spruce things up in our little kitchen. After all, having pretty things to look at while in the kitchen encourages me to make and serve pretty and delicious things. My choice of linens and knick-knacks vary by season and spring is all about adding life and fresh elements. To liven up our kitchen, I placed a few plants on our tiny table and added a framed print. For dinnertime, I picked up some new plates and place mats to add to my growing collection of kitsch.
These simple things make dinner unique-to-us and more enjoyable. I see dinner as an exciting event to look forward to rather than something to be thrown together in a haste. However, life happens, kids become antsy, and you’re forced to perform kitchen miracles while pregnant (just me?).
Gourmet meals are possible under pressure and pasta dishes are my favorite to prepare in under 30 minutes. Pasta alfredo is simple enough, made even simpler with Bertolli’s Alfredo Sauce. I’ve made my own alfredo sauce before, but having it available in a bottle makes it so much easier… especially when the kids are screaming, “I’m hungry!” while trying to raid the fridge.
I partnered with Bertolli to share what a typical spring dinner looks like in our household. I saw this as the perfect time to share this delicious Shrimp & Broccoli Alfredo recipe. Since the temps are warming up, shrimp is on sale, landing it a leading role in this dish. Omnom.
- 1½ pounds large shrimp, peeled and deveined
- 2 cups broccoli florets, steamed
- 1 cup white mushrooms, sliced
- 5 cloves garlic, minced
- ½ medium onion, minced
- ¼ stick unsalted butter
- 1 tbsp ground black pepper
- 1 tbsp garlic salt
- 1 tsp creole seasoning
- 1(15 oz) jar Bertolli® Alfredo Sauce
- In a large pot, boil the pasta according to the instructions on the package.
- Heat a medium-sized skillet over medium-high heat. Add butter, shrimp, onions, and mushrooms. Saute shrimp and vegetables, stirring often. Add garlic and dry seasonings after 5 minutes of sauteing.
- After 5 additional minutes of sauteing, add the shrimp and vegetable mixture to the cooked, drained pasta. Add steamed broccoli, alfredo sauce, and any additional dry seasonings to taste. Stir to combine and blend flavors.
- Serve with bread sticks and a garden salad. Garnish with dried parsley and chives.
I served the Shrimp & Broccoli Alfredo with a fresh, pre-packaged romaine salad (I threw in some mini peppers and cherry tomatoes) and frozen garlic bread sticks. The boys really enjoyed their restaurant quality Tuscan dining experience. If only they knew about Mommy’s shortcuts. 😉
Mommy, does this fish come from fish?
Yes, shrimp is a (shell)fish.
Oh, I thought it was pig or something. It’s very tasty.
As Bertolli celebrates its 150th anniversary, they want to help you commemorate your special moments this year. Check out their Facebook page to see how you can win a dinner celebration, other great prizes and of course more Tuscan inspired recipes.