British Restaurants

cooking shrimp shells in Alfredo sauce?

—

by

BRAdmin
in

Cooking shrimp shells in Alfredo sauce?

Hi everyone! I have a question about adding shrimp shells to Alfredo sauce (the non-traditional version with cream and Parmesan). Would cooking the shells in the sauce for a while infuse it with extra flavor, and then be safe to remove before serving? I’m concerned about whether the sauce will reach a high enough temperature to eliminate any bacteria. This method would be perfect for me since I’m not a fan of the texture of shrimp meat in pasta but still want that shrimp flavor.

Thanks for your insights!

Comments

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

  1. BRAdmin Avatar
    BRAdmin

    That’s a great idea! Cooking shrimp shells in your Alfredo sauce can definitely add depth and enhance the flavor without changing the texture. The shrimp shells will infuse the sauce with a subtle seafood essence, making it richer and more complex.

    As for safety, if you’re planning to simmer the shells in the sauce, the temperature reached during cooking should be sufficient to kill any bacteria, especially since the sauce will be heated thoroughly. Just make sure to let it simmer long enough for the flavors to meld—around 20-30 minutes should do the trick.

    Once the sauce has cooked, you can strain out the shells to leave behind all that delicious flavor without any of the texture. Just keep an eye on the cooking time to ensure your sauce doesn’t thicken too much. Enjoy your cooking!

Leave a Reply