Tequila Shrimp Alfredo Pasta

This is Chef Joe from Kitchen Crème Fraîche – for those of you who missed my previous posts:
Bacon Tomato Pasta | Salmon Ramen | Kimchi
Tequila Shrimp Alfredo Pasta W/ Sweet Peas And Spinach

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Difficulty easy

Step 1. Prep Ingredients:[Sweet Peas] ½ cup
[Large Shrimp] x 6
[Garlic] x 3 (cloves sliced/diced)
[Fresh Parsley] ¼ cup
[Tequila] x ¼ cup
[Pasta] 200g (good for 2 people)

Step 2. Cut stuff up:
Try to dice your garlic into little cubes and slice the rest for cooking the shrimp. Finely chop your fresh parsley for later.

Step 3. Shrimp in the hot pan:
Olive oil in. Pan on the stove with medium heat.
Lay all the shrimps onto the hot pan when garlic starts turning yellow/brownish.

Step 4. Fire it up:Drop the Tequila in and try to flip the shrimp around. Let the flame vaporize the juice and seal the flavor. This should give the unpeeled tail skin a very crispy taste.

Turn down the heat and sprinkle the parsley. They should look like the above picture when they are fully cooked.

Step 5. Make the pasta sauce:
Grab a sauce pan on the stove with medium heat. [Sorry I forgot to take photos here]Olive oil the pan and put the diced garlic in along with the peas.Finally Alfredo sauce in.cooked

Step 6. Mix & Season Pasta. Season your pasta with fresh pepper then sprinkle rest of your parsley onto the pasta.

Step 7. Done.

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