I worked at Braum’s Ice Cream and Dairy Store during my sophomore year of college. My stay was brief, but during my time there my clothes started to shrink.
Ice cream for dinner is nice until you make a habit out of it. When I found that I couldn’t fit into any of my pants I promptly decided to quit eating fast food.
Unfortunately, it’s not that easy. With a full-time job, a heavy course load, extracurricular activities and a quickly diminishing bank account, cooking affordable meals at home was a lot harder than I initially perceived. But then my boyfriend and I stumbled onto a tasty, restaurant-style meal that we could make in minutes.
There are three characteristics that I search for in a recipe: It has to be fast, it has to be cheap and it has to be easy.
The following recipe reaches all of those criteria, and it’s one that I’ve implemented into my normal cooking routine.
The recipe, shrimp alfredo, is one my boyfriend and I make when we want to eat a nice meal but are too tired to cook something extravagant and too poor to go out.
The most painful part is peeling the shrimp. We always argue about who has to do it for a minute or two, but I’m always armed with a perfectly pitched argument that gets him to do it.
Even if you don’t have anyone to peel the shrimp for you, the following recipe is extremely easy for anyone with an oven.
Shrimp Alredo Recipe
? 1 box of Pasta Roni Fettuccine Alfredo
? 1 bag of shrimp or a bag of salad shrimp
? 1/2 cup of milk
? 3 TBSP of butter (or reduced fat margarine if you’re counting calories)
? 1/4 cup of water
? 1 TBSP of garlic salt
? 1 TBSP of lemon juice
Simply follow the directions on the fettuccine alfredo box: Mix your seasonings and pasta with the water, milk and butter into a medium saucepan. Put the burner on a medium heat and bring it to a boil. Once a boil is achieved, reduce heat and simmer uncovered for five minutes or so. Then let your pasta set for another five minutes off the burner. While your pasta is sitting, throw the shrimp, lemon juice and garlic salt into a skillet. Cook on medium heat until the shrimp is a pinkish-orange color. Mix and eat. This recipe serves at least two people, depending on portion size.