ブラックンドアルフレードリングイネとクリスピーシュリンプ

ブラックンドアルフレードリングイネとクリスピーシュリンプ

When it comes to Alfredo, it’s probably one of the easiest dishes to make. So, I always try to figure out a way I can elevate it. Whether that be the flavor profile or the way it’s plated, no matter what though, the techniques never change. Make sure you don’t throw away your pasta water. That’s going to make your sauce extra creamy and it’s going to stick to them noodles a little bit better. You see going on with the shrimp. They crispy, golden brown like my skin, you dig? Plate everything all up something proper. And there it is. [Music]

“A rich velvet-like Alfredo Sauce turnt up with a fire blackened spice”

Blackened Alfredo
226g linguine
240g heavy cream
40g grated parmesan
11g grated garlic
114g butter
8g blackening spice
2g chopped fresh parsley
*Pasta Water

Melt butter… add in heavy cream and bring to a simmer. Add in Parmesan cheese. Once cheese is melted add in garlic, parsley, and blackening spice. Mix well. Add your cooked linguine and about 1/4cup of pasta water. Bring to a simmer… toss well. Serve

#Pasta #linguine #Shrimp #Foodreel #FYP #explore