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welcome to the good plates kitchen
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i'm your host adrian boswell today i'm
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making my rendition of the shrimp pasta
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from the bluefin restaurant in colombia
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i had this when we were on vacation and
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it's similar to my ginger man shrimp and
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except this one is blue cheese i'll put
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a link to that in the description too
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it's pretty simple to make the mise en
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shrimp fettuccine garlic blue cheese
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broccoli butter cream white wine
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flour old bay seasoning sun-dried
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freshly ground black pepper and parmesan
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first boil the pasta did you know
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you could give cold pasta water to your
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it's very good for them but don't salt
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if you have a steamer for your pasta pot
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put the broccoli florets in the steamer
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steam the broccoli until it's tender but
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still crisp if the pasta is
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not al dente by that time remove the
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broccoli from the heat and set it
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aside while that's happening in a saute
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saute garlic in the butter until it
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don't let it burn add the shrimp and
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saute them until they're nicely pink
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and have started to curl up declase the
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with the wine don't let the shrimp curl
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remove them from the pan and set them
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aside keeping them warm
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keep the liquid in the pan add the flour
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to the saute pan and mix it until it
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add the cream and milk and stir until
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if it doesn't get thick enough add a
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when the sauce is thick enough to coat
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add the blue cheese and parmesan and let
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thoroughly mixing them in add the shrimp
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and coat them nicely with the sauce add
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the broccoli and sun-dried tomatoes and
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everything coated in the sauce
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in a large pasta serving bowl add the
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toss and garnish with the remaining
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basil and some shaved parmesan
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serve it with a nice salad and white
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wine i hope you enjoy this as much as i
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you'll find the recipe for this on the
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so you can get my newest recipes see you
