Shrimp Alfredo Courtesy Of: Sysco Corporation Shrimp Alfredo 24 1-1/2 cups Arrezzio extra-virgin olive oil 144, 21-25 ct. Sysco Portico Bounty, peeled, deveined 2 lbs., 4 oz. Sysco Natural fresh sliced mushrooms 6 oz. Sysco Natural fresh garlic, chopped 12 oz. Sysco Imperial fresh green onion, chopped 6 qts. Sysco Imperial heavy cream 12 oz. Sysco Imperial fresh diced tomatoes, seeded, juiced 1 lb., 8 oz. Arrezzio grated parmesan cheese 9 lbs. Cooked Arrezzio fettuccine 1. For each serving, heat 1 Tbsp. oil in sauté pan until hot. Add 6 shrimp and 1-1/2 oz. mushrooms; cook 2 minutes. Add 1/2 Tbsp. chopped garlic and 1-1/2 Tbsp. scallions; cook 1 minute longer, pulling out shrimp when cooked. 2. Add 1 cup cream; reduce liquid 5 minutes. Add 1 Tbsp. tomatoes and 1 oz. parmesan. Reduce mixture 1 minute longer. Return cooked shrimp to pan with 6 oz. fettuccine; heat thoroughly. Pour into pasta bowl, placing shrimp on top. 3. *For lighter sauce, substitute 3 qts. clam juice or fish stock for 3 qts. heavy cream.