Ingredients

1 lb of Fusilli pasta 1/2 cup Extra virgin olive oil 4-5 Garlic cloves (sliced) 1 tsp. Salt 1/2 tsp. Pepper 2 Heads of Broccolini 1/4 Stick of butter 3 tbls Parmagiano Reggiano 2 cups heavy cream 1/2 tsp. Garlic powder 1/2 cup cream cheese 1 lb. Shrimp 1 lemon

Preparation

In a saucepan add a 1/2 cup of EVOO, 4-5 cloves of garlic, peel by hand, stir in saucepan, lower the heat, 1 tsp. salt, 1/2 tsp. pepper, stir. Rinse broccolini and cut off stems and add to sauce pan, sauté few minutes. Boil Fusilli pasta, save 1 cup of pasta water, put pasta water in saucepan. Sauté` 10 mins. Strain pasta and set aside. Plate broccolini, leave sauce which is base of Alfredo sauce. Add a 1/4 stick of butter, 3 tbls. Parmagiano Reggiano, 2 cups of heavy cream and whisk it. Add 1/2 tsp. Garlic powder, increase heat, 1/2 cup of cream cheese and whisk. Cover and cook. Rinse peel and devein shrimp. Add 1 lemon to sauce pan. Whisk. Add shrimps to saucepan and let sauté. Approximately 5 min.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation