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15 Minute Shrimp Fettuccine Alfredo 

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Ingredients

  • 8 tablespoons Challenge Butter

  • 5 cloves garlic, finely minced or pressed through a garlic press

  • 1 1/2 pounds of large peeled and deveined shrimp

  • 8 ounces Challenge Cream Cheese, softened and cut into  pieces

  •  2 cups, 2%milk

  •  2 cup of fresh grated Parmesan cheese, plus  some extra for garnish if desired

  • 2 teaspoon ground black pepper

  • 1 teaspoon salt, more to taste, if needed

  • 1 package of fettuccini noodles cooked as directed on the package

  • 1/4 cup of diced fresh parsley

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Directions

  1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the shrimp and cook until shrimp or opaque, about 4-5 minutes. Remove shrimp from pan.

  2. Add the cream cheese to the garlic butter in pan, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Stir in cooked shrimp.

  3. Serve immediately over hot, cooked noodles and garnish with a sprinkle of fresh parsley.

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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