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.
