Name: Creamy shrimp pasta Alfredo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 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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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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Method:

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.