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Receta Shrimp With Lemon Alfredo Sauce
by Global Cookbook

Shrimp With Lemon Alfredo Sauce
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Ingredientes

  • 3/4 lb shrimp
  • 1 lrg lemon
  • 8 ounce dry or possibly fresh fettuccine plain or possibly spinach
  • 2 Tbsp. unsalted butter
  • 3/4 c. half-and-half or possibly light cream
  • 1/2 c. grated Parmesan cheese more for serving
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Bring a large pot of salted water to a boil. Peel and devein the shrimp, rinse in cool water and pat dry with paper towels. Grate sufficient zest (yellow part only) from the lemon to measure 1 tsp., then squeeze the juice from the lemon; set the zest and juice aside.
  2. When the water comes to a boil, add in the fettuccine and simmer just till al dente (tender but still hard), 2 to 3 min for fresh pasta, 5 to 7 min for dry. While the pasta is still cooking, combine the butter and cream in a medium skillet (preferably non-stick), bring to a boil and boil for about 3 min, stirring occasionally. Stir in the lemon zest, lemon juice and shrimp and simmer till the shrimp are opaque through, 3 to 5 min; the shrimp will be proportionately pink and partly curled.
  3. Drain the pasta thoroughly and put it in a large bowl. Pour the warm shrimp sauce over, sprinkle with Parmesan cheese, salt and pepper and stir quickly and thoroughly to coat the noodles with sauce.
  4. Transfer the warm pasta to individual plates, distributing the shrimp proportionately. Serve immediately, passing extra grated Parmesan cheese alongside.
  5. This recipe yields 4 servings.
  6. Comments: Fettuccine Alfredo is a favorite standby of pasta lovers - simple and pure with the flavors of good pasta, good cream and good cheese. Here we add in a splash of new flavors with shrimp and lemon. Alfredo was, legend has it, a restaurateur in Rome who made this pasta sauce popular. Freshly grated Parmesan cheese makes all the difference in this simple recipe.