°12 raw shrimp (as many as you want, I like to have lots of them in my pasta)
°1 serving of pasta (preferably a linguine)
°2 garlic cloves, minced
°2 tbsp. Butter
°1/2 tsp. heavy cream
°grated parmesan cheese
°1/8 tsp basil
°salt and pepper to taste
°flour (to thicken)
°1/4 tsp. parsley
°White wine (not presented)
°olive oil (not shown)
Heat pan on heat. Add the margarine, a shower of olive oil and a sprinkle of white wine and bring to the bubble.
Add the garlic and cook for an additional 2 minutes.
Add the prawns.
Then, season the shrimp with Cajun preparing, be liberal (as you would prefer)!
At the point when the prawns are pink on one side, flip them over and cook for one more moment and eliminate them from the container, leaving the fluid.
Adding weighty cream, basil, parsley, salt and pepper.
Heat to the point of boiling and speed in the flour grains until the sauce thickens.
Diminish the intensity to medium-low and add the shrimp once more.
Throw shrimp to cover in sauce and serve over pasta. Embellish with parmesan,
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