Half a stick of butter in the pan to cook the pound of shrimp.
In hindsight, that was a mistake. The shrimp wasn’t defrosted all the way, so when it started cooking, it started dumping a lot of water into the pan. Oops! So I threw a lot more seasoning in, as you can see, stirred it to circulate, then made the best of a bad by covering the pan and letting it cook in its own seasoned liquid inferno.
Shrimp salvaged!
Tossed the shrimp into the pot with the pasta, shook the pot to mix (a classic strategy that involves a willingness to burn your finger tips by holding a hot metal cover on), threw in the entire thing of alfredo, stirred, and had delicious shrimp alfredo tortelloni for three days.
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