Just a tip to add more flavor to your sauce.. when you peel your shrimp, before you add any ingredients to your cream.. boil the peelings in the cream or half and half for a good 15 mins or longer.. then strain the peelings out and continue on with the recipe .. you may need to touch off the cream as that some may evaporate while you are boiling the shrimp peels ...this gives your sauce an amazing flavor..also I splurge just a bit and buy the parmigiano reggiano for my parmesan it may cost a bit more but.. you will use less and the flavor is so good .. I personally add as much parmigiano reggiano as I like to my tasting and sometimes if I cant get the sauce thick enough I will use a bit of corn starch to help thicken it.. another tip .. do not add your shrimp to your sauce if you have used your peelings to flavor the sauce.. a lot of times the shrimp will over cook.. Instead… sauté them with some butter (real butter)and garlic and then when they are almost done *aldente* take them off the fire squeeze a bit lemon on them .. when you plate your pasta add the fettuccine sauce then top it with the sautéed shrimp and sprinkle some pepper flakes and some fresh grated parmigiano reggiano over it.. serve with a nice simple salad with an Italian dressing homemade if possible and fresh garlic toasted bread.you want to crank the flavor up even more in your sauce.. while you are cooking the sauce you can add a touch of Powered Knorr Chicken flavor(not cubes) to your sauce..
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Just a tip to add more flavor to your sauce.. when you peel your shrimp, before you add any...