Shrimp Alfredo pasta
with a lemon cream, parmesan and snap peas
Ingredients
- Wild Argentina Shrimps
- Lemon
- Penne
- Cream 18%
- Grana Padano Cheese
- Garlic Clove(s)
- Fresh Italian Parsley
- Shallot
- Snow Peas
Necessary elements
pan, pot, strainer, bowl
1. Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 1/4 cup of the cooking water and drain.
2. Meanwhile, chop the parsley and the shallot. Cut the snap peas into small pieces. Zest the lemon. Peel the shrimp and pat them dry.
3. Heat a drizzle of oil in a pan over medium high heat. Cook the shrimp and half of the garlic for 4-5 minutes. Add salt and pepper. Remove from the pan.
4. Add the shallot and the snap peas to the pan. Cook for 3-4 minutes. Add salt and pepper. Remove from the pan.
5. Add the cream, the rest of the garlic, the lemon zest, the reserved cooking water and the juice of half a lemon to the pan over medium heat. Add 1 tbsp of butter and simmer the sauce until it slightly thickens, about 3-4 minutes.
6. Add the pasta, vegetables, shrimp and the grana padano to the sauce. Mix. Serve and garnish with the parsley. Bon appétit!