Shrimps Fettuccini Carbonara |
My husband was not at home yesterday. He had something
related to football or futsal to handle. He is a rice person. So, whenever he is
not at home, I’ll make something different for our (my son and I) lunch/dinner.
I made Shrimps Fettuccini Carbonara. I got this recipe from my cousin who got
it from a friend who I believed a chef. I like the creaminess of the carbonara
(there are times I couldn’t handle it). This time I used shrimps instead of
chicken. Both will do the trick. Usually I uses canned button mushroom. However
with the halal issues going on with the product, I opt for using organic white
button mushroom. It is way far better options. Here is the recipe.
Ingredients :
100 gm. fettuccini
Water
3 cloves garlic –
crushed and minced
1 cup of shrimps (or diced chicken meat)
4 nos white button
mushrooms
1 tsp. crushed black pepper corn
1 tsp. mixed herbs
1 can Campbell’s
mushroom soup
1 small carton cooking cream (1 cup)
Chinese parsley for
garnishing
Cooking oil – I use olive oil
Salt
Preparations:
- Boil an amount water to fit the size of fettuccini. Add in some salt and put in the pasta.
- Cook until the pasta is ready and toss. Have a quick rinse under cold running water to stop the cooking process.
- Then, toss it with 1 tablespoon oil to prevent it from sticking. Set aside.
- In another pan, heat some cooking and stir-fry garlic until fragrant.
- Stir-fry shrimps/chicken meat until it almost done and add the mushrooms. Stir-fry for 3-4 minutes and add in black pepper.
- Add in mushroom soup and cooking cream. Mix well and add in mixed herbs.
- Let it simmer and season with salt.
- Serve with fettuccini and garnish with minced parsley.
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