クリーミーなエビのアルフレッドパスタを作る
I’m making an Americanstyle Alfredo sauce. First, I want to show you I made this fried pasta. I saw somebody do this in the video and I was like, I never seen that before. Let me give it a try. It was really greasy. The texture was chewy and hard. I had to start all over. I will never do this again. I rarely will make stuff that I see in these videos because a lot of it I can tell is not going to be very good. And they count on you not really factchecking them. They know that you’re just there to watch. You’re not actually going to make it. So, if it’s bad, it doesn’t really matter. This sauce is really easy to make. And you just want to cook it until it thickens and the cheese melts. I had some leftover pesto, so I decided I wanted to add it. I have done this many times before and I really like the combination of the Alfredo sauce and the pesto together. If this seems too thin to you at first, it really isn’t. Don’t be deceived because the cheese will thicken this, especially as it sits. And if you feel like you need to add more cheese to make it thicker, you can do that. Or you can even add like a tablespoon of flour. I was going to make chicken Alfredo and I decided at the last minute to use shrimp. And I seasoned the shrimp with just some black pepper, some salt, some garlic powder, and some ground oregano. No red seasonings were used. This is something that you want to make and serve the same day because of the cheese. If you put it in the refrigerator, it will harden up and the pasta will still half of it anyway.
Ingredients
2 cups heavy cream
2 cups shredded Parmesan cheese
1/2 stick butter
1/4 cup chicken stock
3 tsp garlic powder
2 tsp dried thyme
1 tsp salt
1 tsp ground black pepper