Ah [Applause] you might rub your fingers bitching for your pension so one morning music hello everyone today we are doing a shrimp Alfredo so you see we have the shrimp half-and-half heavy whipped cream black pepper Creole seasoning sea salt Cajun seasoning we’ve got the pasta we got the three blend cheese we have
The white wine we have the broccoli because I’m going to add that and we have the garlic and a little butter you’re just gonna need a little of that a little bit of that butter alright so make sure you just scribe like and comment if you like this video so got a
Pan heat it up we heating up my pan now I’m already cooking a pasta as you can see any other pan so I got that going cuz pasta takes a little longer than actually making this sauce so with our nuts a little bit butter we’re gonna add on garlic So we’re gonna go ahead and get that butter melted any use margarine you don’t have to use butter so now that I had a minced garlic and I use fresh garlic not Theon jar garlic because it lacks a little bit flavor so the fresh garlic taste makes this sauce
Tasting much much better he will mix that all in and while I was at Walmart I saw that they had these jumbo got it close so I’ve looked those I’m going to add the white wine and the poor are nothing there to cover that bottom pan
And maybe a little bit coming up to the side it’s gonna be almost about a third of that bottle yep and then we’re gonna mix it all in we’re gonna let that simmer because they want that alcohol to reduce almost by half so you can see is simmering
And I let it simmer for about these five five eight minutes and getting back to that garlic I bought the Jumbo garlic because it was easier to chop and was sweeter than the smaller ones and it took me half the time to chop up the garlic as opposed to
Crunching and cracking open the little smaller plugs or the smaller parts of garlic all right so now we want to add heavy cream and we don’t want to add half of that container and then we’re gonna do the half and half half of the container as well
Yeah just half and half of that all right we’re just gonna mix it all in now the thickness sauce we’re gonna use a flour slurry all it is is flour because most flowers you want and some water cool water not hot water and whisk it real quick together so don’t look
Back and so we’re gonna add that liquid that slurry to this sauce so there would be a little thick all right so now we’re gonna add the cheese you see has parmesan Ramat Romano and asiagos blend it and I got that from Walmart too is by
Where you get all the cheese’s the fresh cheeses from they keep it in a cold section because it’s freshly grated so you just a sprinkle of that angelou a black pepper you don’t also add white pepper then I’ll have any white pepper so I’m using black pepper just a little sprinkle
This is my favorite spice Tony shot series if you don’t know it by now now you know so you just do a little sprinkle of that just throw that in and that’s gonna give her just a little little kick and tonic Shastri has sought in it so I don’t have to use salt
Because there’s already salt in that blend along with the you know spice and what you see in there floating around as parts of my garlic I mean I’m a God my broccoli from when I chopped up my own garlic they’re right next to each other bless me the pepper always get me always
Can I see what that is yeah that is the broccoli in this piece of leaf really from the broccoli and keep that you don’t long oh sorry keep the heat alone because you don’t want it to Squatch and right now I’m just gonna taste it made a little bit more of something else
I’m liberal Tony chatter ease yeah I got I do it I do it mix it in and then it tastes it again and always a rule is add a little until it’s just right because you can’t take it away once you add it all all right just starting to get there let
Me taste it again yep that’s just right always tasty food always taste your food now I’ll add that slur and like I said was just flour and water I mixed it all in kind of kinked up at the bottom but it’s still loose at the top so I’m gonna
Whisk it in real quick alright stop that motion gone whisk it in pour it in slowly whisk it in and you’re gonna continue to do this until you feel some resistance when you’re whisking when you feel that resistance then you know is thick and just keep whisking it in because you
Want that flower to not to lump and you also want to cook it out and get that flour taste out of your food and if you add too much flour you just add more heavy cream though loosen it up now I’m going to do a little bit more
I’m just trying to get that resistance and as it cook you’ll fill it because they’re gonna start too thick all right now it’s cooked for a little bit now you see just a nice it coats my spoon then that’s how you want it you don’t want it
Thicker than that you just want to coat the young pasta so it’s just right and my pasta is almost done as well all right now we’re going to do broccoli now the broccoli I’m gonna put it in the microwave it has a little water and salt
In it and I’m just gonna put it in the microwave for about a minute just to kind of blanch it a little bit Now I want to get ready to do our shrimp I had a little pad of butter so all in all I use about a quarter of a stick of butter stick of butter I said and you can use margarine or you use olive oil you could do that as well
Help note that on down so walking is ready now I’m gonna add the shrimp and we’ll add cajun seasoning to the shrimp make the shrimp spicy and we won’t add enough to coat it I’m going to add a little bit more on it nicely put it no pasta just about ready
You just want to saute that up Go add a little wine to this alright give it a nice little flavor with the Cajun seasoning toss that one up and it has the butter in it too as well toss it on up and when they’re done then we’re going to add the broccoli
Then I like where it’s shrimp I like the gulf shrimp so that’s what I have right here is the Gulf Stream I designed it myself and just want to add the broccoli so I’ll tell you that up together and that’s gonna go on top I’ll pop stuff
It’s sauteed and stir it all up together and the broccoli is like al dente so it’s not overcooked like just right has a nice nutrients in it cuz it still dark ring excuse me again it’s the Cajun seasonings all right Shannon simmer it for about five minutes
Or maybe less than that shrimp is done that it I’m done done not overcook cooked just right all right so this is how I’m going to put it together I have put the alfredo sauce in another hole and I put the pasta separate this is how I serve it if
I’m just served for two people because I made enough sauce to serve for so I’m just going to put my pasta there because my pots can last for another pasta my sauce the last four days in refrigerator without being mixed with the pasta so that’s why I’m separating it so now I’m
Going to add my sauce and this way every time I eat it to be nicely freshly made all right and I’m just going to toss it in here come on you making one plate today and then I’ll have leftovers all right just toss it all up in there see how nice and
Coated it is now we’re gonna ask broccoli and shrimp mmm you can eat it without the broccoli well I like broccoli at my mouth for you not all the time just any time I do this for presentation-wise let’s just being a chef you always do things for presentation loss now it’s dentling
You can just toss that all together if you want to but I like to see my phone to see the colors and everything as I eat it so I’m just quickly something sauce on top and then are we just gonna garnish it put some occasion seasoning yeah but sprinkle that on there
And that’s that there you have it shrimp pasta Alfredo Rockley made from scratch all wholesome ingredients you can’t go wrong with that Bon Appetit you
1 Comment
News Angie's Way