FREE recipe ⬇️ all female 3-hour virtual cooking lesson w/my clients where we made shrimp alfredo🧀
whether it takes 2 hours or 4 hours I don’t care you’re part of this team you’re staying until the routine is clean
FREE recipe ⬇️ this was it✨all female 3-hour virtual cooking lesson w/my clients where we made shrimp alfredo + peach turnovers🍑
every1 crushed it + loved their final products…steal my alfredo sauce recipe 👇🏽
would you be part of a virtual cooking lesson?
the best alfredo sauce recipe 🧀🇮🇹
Ingredients 🧄
~4 cloves garlic
~1/3 c Italian parsley
~1 1/2 tbsp EVOO
~1 pint heavy whipping cream
~1/2 c Locatelli Pecorino Romano cheese
~1/2 tsp salt
~1/4 tsp black pepper
~1/4 tsp garlic powder
~1/4 tsp crushed red pepper flakes
~1 tbsp butter
~1 tbsp BelGioioso mascarpone cheese
~1 c baby spinach
5-step sauce instructions for 2 servings ✅
1️⃣ Chop up 4 cloves of garlic & ⅓ c Italian parsley. Set aside.
2️⃣ Place a medium frying pan over medium heat. Let heat up for 30 secs then add in 1 ½ tbsp EVOO. Let oil heat up for 1 min. Then add the chopped garlic into the pan, turn the burner to low heat, & let cook for 2-3 mins. ⚠️Make sure your burner is on a low heat or the garlic will burn ⚠️
3️⃣ Add to garlic, 1 pint of heavy whipping cream, ½ c grated Locatelli Pecorino Romano Cheese, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, ¼ tsp crushed red pepper flakes, 1 tbsp butter, & 1 tbsp BelGioioso mascarpone cheese. Turn the burner to a medium low heat, stir, & let cook for 15 mins. Sauce should have a light bubbling occurring but not a rapid boil.
4️⃣ After 15 mins of cooking, add in ⅓ c chopped Italian parsley & 1 c of washed baby spinach, stir, & let cook for 2 mins until thick, smooth, & creamy. **If it’s still liquidy, cook for a few more minutes.
5️⃣ After the sauce has cooked, remove from burner, add over your fav pasta (i recommend linguine or fettuccine), mix together thoroughly+enjoy your pasta✨🇮🇹
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