Creamy shrimp pasta alfredo

6 servings Prep: 10 mins, Cooking: 25 mins
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Pasta has always been a family favourite in our home, and finds its way into all kinds of different dishes. But my love and appreciation for it grew even more when I visited Europe in 1996 and 1997. I learned so much while I was there, including how to make the creamy Italian classic, pasta Alfredo.

By Independent Contributor April 08 2021
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Ingredients (16)

250 g tagliatelle
45 ml butter
45 ml oil
500 g shrimps — or prawns, shelled and deveined
5 ml paprika
2.5 ml crushed dried chillies
salt and black pepper — to taste
45 ml butter
45 ml onions — finely chopped
2-3 garlic cloves — finely chopped
15 ml green chilli — finely chopped
salt and black pepper — to taste
125 ml water
500 ml cream
125 ml parmesan cheese — grated
fresh basil leaves — chopped, to garnish
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Cook the pasta in salted water according to the package instructions. Set aside.

In a large frying pan over medium heat, melt the butter with the oil. Add the shrimps, paprika, chilli, and salt and pepper. Cook for 1 to 2 minutes per side. Remove the shrimps from the pan and set aside.

For the sauce: In the same pan, combine the butter, onions, garlic, chilli, salt and pepper. Cook for 4 to 5 minutes.

Add the water and cook for another 5 minutes, or until the onions are cooked through.

Lower the heat and whisk in the fresh cream and Parmesan cheese.

Next, add the pasta and shrimps. Remove from the heat and toss the pasta a few times, to coat with the sauce. Garnish with fresh basil and serve immediately.

Tip: If the sauce is too thick, add some pasta water and stir until combined.

Recipe extracted from Fatima Sydow Cooks cookbook.

Creamy shrimp pasta alfredo

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