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1 lb peeled and deveined shrimp
1 minced small Shallot
2 Cups Heavy whipping cream
2 Cups Freshly Shredded Parmesan Cheese
1 ¼ Cup butter
After shrimp are peeled and deveined, in medium bowl add 1 tsp of Fish and Chicken, 1tsp of Heat, and 2 tsp of minced garlic.
Mix well, cover and let rest in fridge for 1+ hours before cooking.
This dish comes together very fast, so it is easier if you have all your ingredients measured out ready to mix.
Start by boiling water for pasta.
In Medium sauce pain start to melt ¼ cup of butter. Add ½ minced shallot and a handful of fresh parsley minced.
Make sure to cook over medium/low heat you do not want the butter to brown or burn.
Once shallot is soft add the shrimp turning over ½ way to reach doneness.
Remove from pan and place on wire rack. If needed place in warm oven to keep the shrimp warm while you make the sauce.
At this point hopefully your water is boiling so you can follow the directions on your pasta box and cook for appropriate amount of time.
In the same saucepan that the shrimp were cooked in add remaining amount of butter and melt over medium heat.
Scrape pieces of garlic and shallot off the bottom of the pan from the shrimp if any remains.
Once butter has melted add heavy whipping cream and stir frequently. You want to bring the cream almost to a simmer.
Turn off heat Add the parmesan cheese. Whisking constantly until cheese is melted.
When Pasta is done after straining either add it directly to the sauce or plate pasta and then pour sauce over it.
Top with Shrimp and serve it up with garlic bread.
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