Creamy Garlic Butter Tuscan Shrimp over Salmon and Quinoa
About 2.5 years ago, I came across this Creamy Garlic Butter Tuscan Shrimp recipe on Pinterest and it has been my favorite meal to cook ever since! Shortly after that, I decided to try it with Salmon for my boyfriend and I’s first anniversary (I also found this recipe on Pinterest). I had each recipe over rice or noodles, but I preferred the rice. This meal is definitely a fan favorite, especially of Courtney B. and my boyfriend. This time I made it, I decided to switch it up though and combine the two recipes. It wasn’t hard to do at all. I cooked the salmon first and put it over quinoa (YUMMY!), and then followed the shrimp recipe.
After I completed the entire recipe, I poured the sauce over the salmon. I have not tried making it with the optional white wine yet, because the recipe amazes me without it, but I will include that addition in the future. I also like to add mushrooms in when I’m frying the onion. I highly recommend this! Try it out and let me know how you like it. If you are a seafood and alfredo lover, I promise you will not be disappointed! Also, let me know if you add any additional ingredients that you think makes it taste better!
1 Bag a stick pretzels
1 12oz container of cool whip
8oz block of cream cheese
1 stick and a half of butter
First mix the pretzel sticks, melted butter, and 1/2 cup of sugar.
Next Bake in oven for about 7 mins, take out once sugar is crystalized on pretzels.
Let it cool down.
In a large bowl (glass, bamboo, or silicon preferably) #savetheEarth
beat cream cheese and another 1/2 cup of sugar together until creamy and smooth.
Next stir in the drained can of crushed pineapples and full 12 oz container of cool whip
Lastly mix in the the pretzel pieces, be sure to get the left over butter and sugar for extra flavor!
Refrigerate for about and hour and it is ready to eat!
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