A rendition of Spaghetti or Linguini Alfredo. It turned out creamy and delicious.
Feeds: 4
What You Will Need:
1 cup of cream
1 cup of melted butter
1 cup of parmesan cheese
1 tsp salt
2 tsp of pepper
2 tbsp greek yogurt
1 tbsp garlic powder
2 egg yolks
1 bag of frozen or fresh baby shrimp, equal to about 2 cups.
3 zucchini
1 tbsp olive oil
Green onion slices, a handful per plate.
Now What?
For the Sauce:
In a sauce pan, on medium heat, combine cream, butter, yogurt and parmesan cheese. Saute for about 15 minutes. Add salt and pepper. At this point add your seafood to begin to cook in the sauce directly. As it is starting to thicken, but still not as thick as desired, in a small seperate bowl lightly whisk 2 egg yolks, add one ladel full of your sauce. Remove your sauce pan from the direct heat. Add in egg mixture. This will allow your mixture to thicken, and add the much needed extra flavor. Ensure at least 5-10 minutes of cook time after the seafood has been added.
For the Zucchini Linguini,
Slice with your julienne peeler 3 zicchinis. If you don’t have a julienne peeler, peel normally and either cut into further sections, or leave as thicker pieces of zucchini. Sautee with olive oil for about 5-10 minutes in pan. Once cooked to your desired temperature, place on plate and top with seafood sauce. Sprinkle on top green onion slices to each plate
