What A Crock for Jan. 19, 2012

Shrimp Alfredo a tasty time-saver

Advocate staff photo by BRENDEN NEVILLERuth Roddy's recipe for Shrimp Alfredo is prepared with just three ingredients, making it a perfect dish for a busy worknight.

Ruth Roddy uses her slow cooker often. As a small business owner, she tries to maximize her time so she can prepare home-cooked meals.

She’s found the slow cooker to be a good solution and she’s also quite adept at making her own recipes with ingredients that sound good to her.

Sometimes, she admits, she’s not quite sure how they will taste, but more often than not, she’s pleased with the results.

She also makes enough to feed a teenaged son and have leftovers for work. As a hairdresser, she eats between appointments. Eating balanced foods makes all the difference, she says.

One of the most recent and easiest recipes she’s created includes shrimp, Alfredo sauce and Ro-tel tomatoes. Roddy cooked the sauce and tomatoes together while she was away for the day, adding the shrimp after arriving home.

Shrimp cooks easily in the slow cooker, but turn it to High, giving it about 45 minutes to an hour to cook thoroughly. Serve over pasta.

I tested with whole wheat spaghetti.