FETTUCCINE ALFREDO WITH SHRIMP
Source of Recipe
MICHELLE CENTINEO
List of Ingredients
1 Lb. Shrimp (26 - 30) peeled and devained
Clarified Butter
Heavy Whipping Cream
Parmesan Cheese
Minced Garlic
White Pepper
Fettuccine Pasta
Recipe
Start Cooking pasta about 10 minutes before starting sauce.
When pasta is finish drain and put on side until later.
On medium fire ladle enough clarified butter to cover bottom of
large saute' skillet. Once butter is heated add shrimp, let cook until
they begin to turn pink. Then add a pinch of minced garlic
(about 1/8 teaspoon), let garlic cook until it is tender. Add heavy
whipping cream (approx. 2 cups), reduce fire temperature to low
and let cream come to a slow boil. Once sauce has come to a boil
begin whisk while adding a handful of parmesan cheese (approx.
1/3 cup). Upon adding cheese sauce will immediately begin to
thicken. At this stage sauce it is important that the sauce is kept evenly heated and constantly whisked, if not it will burn or break.
Add white pepper to taste. Remove sauce from the heat when it
has creamy consistency. In separated bowl add cooked fetuccine and slowly ladle in half of the cooked sauce (no shrimp) tossing
it with paste until well blended. Roll pasta with a large fork and
place it on serving dish, then spoon remaining sauce and shrimp on top of the pasta and ENJOY!
NOTE: to claify butter melt the butter then let cool. The milk
products will separate and the butter will float to the top creating
two layers. Use only the transparent top layer. The bottom milky
layer is what will cause butter to burn.
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