Description
Discover how to make Shrimp Alfredo Pita Bombs with a gooey Cheddar Cream center. Perfect for a quick meal or snack, this recipe blends savory and cheesy goodness!
Ingredients
- 1 pound (454 g) shrimp, peeled and deveined (450 grams)
- 1 tablespoon (15 ml) olive oil (15 milliliters)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- Salt to taste
- Black pepper to taste
- 1 cup (240 ml) heavy cream (240 milliliters)
- 1 cup (240 ml) shredded cheddar cheese (100 grams)
- 1/2 cup (120 ml) grated Parmesan cheese (50 grams)
- 2 tablespoon (30 ml) s unsalted butter (28 grams)
- 1 teaspoon (5 ml) dried parsley (1 gram)
- 6 whole wheat pita breads
- 1 tablespoon (15 ml) all-purpose flour (8 grams)
- 1/2 teaspoon (3 ml) paprika (1 gram)
- 1/2 teaspoon (3 ml) Italian seasoning (1 gram)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Add the shrimp to the skillet.
- Season shrimp with garlic powder, onion powder, salt, and black pepper.
- Cook shrimp for 3-4 minutes until pink and opaque.
- Remove shrimp from the skillet and set aside.
- In the same skillet, melt unsalted butter over medium heat.
- Stir in all-purpose flour to form a roux.
- Slowly add heavy cream, whisking continuously until smooth.
- Add shredded cheddar cheese and grated Parmesan cheese to the cream mixture.
- Stir until cheese is fully melted and sauce thickens.
- Add paprika, Italian seasoning, and dried parsley to the sauce.
- Return shrimp to the skillet and mix with the sauce.
- Cut whole wheat pita breads in half to form pockets.
- Spoon shrimp Alfredo mixture into each pita pocket.
- Place stuffed pita halves on a baking sheet.
- Bake in preheated oven for 10-12 minutes.
- Remove from oven and let cool slightly.
- Serve Shrimp Alfredo Pita Bombs warm.
Notes
- Cook the shrimp until they are bright pink and opaque, ensuring they are tender.
- Gradually whisk the heavy cream into the roux, maintaining a smooth consistency before adding cheeses.
- Allow the cheddar and Parmesan to fully melt into the sauce for a creamy texture.
