garlic shrimp alfredo

You don’t need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want — whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.

Chocolate Mousse Recipe by Tasty

heavy cream

sugar

oz chocolate, milk

heavy cream,

tubes tube cookie,

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In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.

Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.

Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.

Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.

https://vid.tasty.co/output/22843/mp4_640x640/1486059943

Shrimp Alfredo: A cheesy, garlick-y delicious pasta packed with shrimp, and an easy homemade Alfredo. Great weeknight dinner! This easy shrimp Alfredo pasta is a family favorite for a reason.

30 Minute Cheesy Garlic Shrimp Alfredo

2% milk

cream cheese

Tbs flour

tsp salt

Tbs butter

Tbs minced garlic

lb shrimp

Mozzarella cheese

parmesan cheese (optional)

Pepper

Using a hand mixer or blender, mix together the milk, cream cheese, flour, and salt until smooth, set aside

In a saucepan, melt butter and add garlic. Saute garlic for about a minute, then add in peeled and deveined shrimp

Cook 3-5 minutes, until pink, and just barely cooked through

Remove shrimp from pan, leave garlic and butter drippings in saucepan

Add milk mixture to the pan, and stir for 4 minutes on medium heat. Bring to a simmer, and keep stirring for about 6 more minutes until is starts to thicken.

Remove from heat, add grated cheese and Parmesan

Cover, let stand for about 5 minutes.

Add shrimp into sauce and let stand another 5 minutes

Serve over noodles of choice, I chose fettuccine. (1 lb package is sufficient)

Garnish with some dried parsley

Creamy Cajun Garlic Shrimp Alfredo with tender seared shrimp, fettuccine, and a smooth garlic-Parmesan sauce that stays silky and easy to toss.

Cajun Garlic Shrimp Alfredo Pasta

fettuccine (340 g)

kosher salt (for the pasta water)

pasta water (240 ml, as needed)

shrimp

olive oil (15 ml)

unsalted butter (14 g, for searing the shrimp)

Cajun seasoning

paprika

tsp black pepper

salt

unsalted butter (14 g,

garlic (finely minced)

heavy cream (480 ml)

Parmesan cheese (freshly grated, about 85 g)

low-moisture mozzarella cheese (shredded, about 56 g)

salt (to taste)

parsley

Bring a large pot of water to a boil. Salt the water lightly to moderately, keeping in mind that Cajun seasoning and Parmesan will add more salt later.

Cook the fettuccine until al dente according to the package directions. Reserve 1 cup of pasta water, then drain the pasta. Do not rinse.

Cook the Pasta

Pat the shrimp very dry with paper towels. In a bowl, toss the shrimp with Cajun seasoning, paprika, black pepper, and the optional fine salt.

Heat the olive oil and 1 tablespoon butter in a 12-inch (30 cm) skillet over medium-high heat. When the butter is melted and foamy, add the shrimp in a single layer, cooking in batches if needed.

Cook for 45 to 60 seconds per side, just until the outside is lightly pink and golden. The shrimp should not be fully cooked yet. Transfer the shrimp and any pan juices to a plate.

Season and Sear the Shrimp

Reduce the heat to medium-low. If the skillet seems very hot, let it cool for about 1 minute before adding the garlic.

Add the remaining 1 tablespoon butter. Add the minced garlic and cook for 20 to 30 seconds, stirring constantly, until fragrant. Do not let the garlic brown.

Pour in the heavy cream and stir, scraping up any flavorful bits from the skillet. Let the cream warm gently for 2 to 3 minutes, until steaming but not boiling.

Reduce the heat to low. Add the Parmesan a little at a time, stirring until melted. Add the mozzarella and stir until the sauce is smooth and creamy.

Make the Garlic Alfredo

Add the drained fettuccine to the skillet and toss until coated. If the sauce feels too thick, add reserved pasta water 2 tablespoons at a time until the sauce looks glossy and loose enough to coat the noodles.

Return the shrimp and any juices to the skillet. Toss gently for 30 to 60 seconds, just until the shrimp are fully opaque, plump, and curved into loose C-shapes. If using an instant-read thermometer, the shrimp should reach 145°F (63°C).

Taste and add salt only if needed.

Toss the Pasta and Finish the Shrimp

Sprinkle with chopped parsley and serve immediately while the sauce is warm, creamy, and easy to toss.

Serve Right Away

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