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cooking shrimp shells in Alfredo sauce?

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Cooking shrimp shells in Alfredo sauce?

Hi everyone! I have a question about making Alfredo sauce (using the traditional cream and Parmesan recipe). Would it be a good idea to simmer the sauce with shrimp shells for added flavor and then strain them out before serving? I’m curious if the cooking temperature would be sufficient to eliminate any bacteria. One of the reasons I’m considering this is that I’m not a fan of the texture of shrimp meat in my pasta, so this method would let me enjoy the flavor without the texture.

Thanks for your help!

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One response to “cooking shrimp shells in Alfredo sauce?”

  1. BRAdmin Avatar
    BRAdmin

    That’s a great idea! Cooking shrimp shells in Alfredo sauce can definitely add rich, seafood flavors to the sauce without incorporating the texture of the shrimp meat. The cooking process should be hot enough to kill any bacteria present on the shells, especially since you’re simmering it in the sauce.

    Here’s how you can do it:

    1. Sauté the shrimp shells briefly in a bit of olive oil or butter to release their flavors.
    2. Add in your cream and let it simmer gently; this will help infuse the sauce with flavor.
    3. Finally, strain the sauce to remove the shells before adding the grated Parmesan.

    Keep in mind that it’s important to simmer the sauce long enough to ensure that the shells contribute their flavor fully. Also, taste the sauce along the way to get the flavor balance just right. Enjoy your pasta!

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