2 Cups Heavy Cream
3 Scallion Stalks thinly sliced
2 tsp Parsley
1 tsp Thyme
1 lb/450 g dried fusilli
1 Tbsp sea salt
1 medium package italian blend cheese
2 Tbsp Olive oil
8 oz pre-cooked shirmp (You can use raw, you just need to cook for longer)
1 tsp Basil
Heat the cream in a saucepan over medium heat, stirring constantly. When almost boiling, reduce the heat to simmer and add the scallions, parsley and thyme. Simmer for about 7-8 minutes to thicken sauce. Remove from heat.
Cook the pasta in plenty of boiling salted water (add the sea salt to the water) until tender (10-15 min). And the cream sauce and the cheese mixture to the pasta. Toss over low heat until the cheese have melted.
Heat the oil in a large skillet over medium-high heat. Add the shrimp. Stir fry for about 2-3 minutes. Add the shrimp to the pasta and toss well to mix. Sprinkle with the basil and serve.
|Boil the pasta and the cream mixture|
|Continue boiling the pasta and add the scallions and seasoning to the cream sauce|
|Finish boiling the pasta and simmer the cream sauce while stir frying the shrimp|
|Finish stir frying the shrimp, add the cream sauce and cheeses to the pasta|
|Add the shrimp tot he pasta and serve by sprinkling basil on top|