Pappardelle Alfredo con Gamberi - - The News for South Mississippi

CHEF "Enzo"

Pappardelle Alfredo con Gamberi

Shrimp Alfredo

Serving size - 2

· 14 oz. Heavy whipping cream

· 4 tablespoons Grated Raggiano parmesan

· To taste Salt · To taste Black pepper

· ½ teaspoon Garlic (fresh, chopped fine)

· 2-6 oz. Pappardelle (cooked)

· 1 teaspoon Chives

· .5 oz. Olive oil

· 12 ea. Shrimp (large – 16-20 count)

· 2 oz. White wine

Method: In medium sauté skillet, heat cream over medium high heat until boiling. Do not walk away; it will boil over. When cream reaches a boil, add grated parmesan, garlic and stir with a heat-tempered rubber spatula continuously. The sauce will naturally thicken when reduced for about three to four minutes. Add salt and pepper and stir. In another medium sauté skillet over medium high heat add olive oil and shrimp. Sauté shrimp until half cooked (about 2 minutes). Add white wine (deglaze) to shrimp and reduce wine until almost dry, stirring occasionally. Now add reduced cream to shrimp skillet and stir well. Add cooked pasta and toss. Serve in pasta bowl and garnish with chives.

Buon Appetito

Vincent Signorelli, Jr. CEC

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