1 package of fettuccine pasta
1 tablespoon unsalted butter
3 cloves of garlic paste
½ cup full cream
½ cup whole milk
1/3 cup Parmesan cheese
1 well beaten egg yolk
2 tablespoons of chopped parsley leaves.
Cook the pasta as directed on the package and drain well. Let her rest. In a saucepan, combine the butter, the well-crushed garlic, the cream and the milk and cook over medium heat.
Stir well until the ingredients are integrated without allowing the egg to cook. If the sauce thickens too much you can add a little more milk.
Add the pasta little by little and stir well… season with salt and pepper to taste.
To prepare the shrimp, place them in a pan with butter and grain salt until they change color. Then add them to the pasta. Serve immediately decorating with Parmesan cheese and parsley leaves.
This recipe can be prepared with the protein that you like the most, from chicken breast to cubes of panela cheese
Leave a Comment