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Pasta Alfredo con Camarones a la Mexicana
Ingredients:
- 1 package of noodles
- 1 pound large frozen shrimp
- 4 ounces cream cheese
- Grated Parmesan cheese
- 1/3 cup milk
- 1 cup sour cream
- 1/2 chile serrano
- 1 jalapeño pepper
- 6 sprigs cilantro
- Goya Sazonador Total®
- 1/4 teaspoon Knorr® chicken powder
- Salt
- Pepper
- Paprika
- Dehydrated parsley
- 5 tablespoons butter
Preparation:
Cook the pasta al dente and drain. In a pan, melt 2 tablespoons of butter; then add pasta. Add salt, pepper and dried parsley to taste. Cook for 5 minutes over low heat; then remove from heat to avoid lumps. For the sauce: Toast the serrano and jalapeño peppers. Put them in the blender and add cream cheese, sour cream, milk, cilantro, Knorr and pepper. Blend until smooth. If necessary, add a little more milk. Pour the cream in a pan just to heat, taking care not to boil. Season shrimp with salt, pepper, Sazonador Total, and paprika. Put 3 tablespoons of butter in a pan over medium heat; when hot, add the seasoned shrimp. Cook for 3 minutes, turn and cook other side for another 2 or 3 minutes. Do not overcook. Ready! Serve a bed of noodles; add the Alfredo sauce and the shrimp. Sprinkle grated Parmesan cheese, a little dehydrated parsley, and decorate with a few leaves of cilantro. Accompany it with a salad of lettuce, carrots, cherry tomatoes, olives, croûtons and Italian dressing.