By: Kedra Holmes
Bahamian Cook Nook
August 6, 2021
1 1/2 C Heavy Cream
1/2 C Whole Milk
16oz. Fettuccine Pasta
4 C Shrimp (cleaned & deveined)
3/4 C Shredded Mozzarella Cheese
3 Cloves Fresh Garlic
1 Stick Unsalted Butter
1 1/2 tbsp. White Wine
Season-Salt
Salt
Cayenne Pepper
Cajun Seasoning
White Pepper
1 tbsp. Garlic Powder
In a large mixing bowl add shrimp and toss with season-salt, cajun seasoning, garlic powder and cayenne pepper. When shrimp has been thoroughly coated – allow to rest. On medium-high heat, melt 1/4 stick of butter in a large skillet. Add shrimp when butter has melted and let cook for about 4 – 6 minutes. Remove from heat and set aside.
In a large sauce pan, bring 4 quarts of water to a boil and add salt to taste. Add pasta and allow to re-boil. Cook uncovered until pasta is al dente. Drain.
On high heat, melt butter in the skillet in which shrimp was cooked; add chopped garlic. Stir butter and garlic occasionally. Reduce heat to medium-heat; adding milk and heavy cream. Bring liquid to a boil and slowly stir in cheese. Reduce heat to low and continue to stir until cheese has melted – add veggies, wine, shrimp, salt and white pepper.
Add pasta and toss with sauce. Allow pasta to cook covered for eight minutes or until tender. Serve hot, garnish with green onions and fresh parsley.
ENJOY!!
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