Pink Alfredo Pasta

• 1.Remove and set aside the shells of your shrimp. Then season shrimp with MAGGI Unique Seafood and set aside.

• 2.Place the shells of your shrimp in a pot submerging them in water. Add chopped carrots, celery, a sprinkle of parsley and a pinch of salt bring to a boil.

• 3.Cook the pasta to al dente according to package instructions, drain but save some of the pasta water for later.

• 4.Heat a large skillet over medium heat and add the butter and olive oil.

Sautee Shrimp

• 5.Sautee Shrimp on high heat for 2 minutes until seared but not completely cooked. Remove and set aside.

Cooking Garlic and Onion

• 6.Once the butter has melted, add the garlic and onion then cook for 4-5 minutes until softened.

• 7.Add the tomato paste, MAGGI® Season up All Purpose, dried basil, sugar, red chilli flakes, salt and pepper to taste.

• 8.Add strained Shrimp Stock, Heavy Cream, Nestle Carnation, Cheddar and Parmesan (save some cheese for garnish)

• 9.Add shrimp and let cook for 2 more minutes, then add the cooked pasta, toss and combine for a few minutes.

• 10.If sauce is too thick add a splash of pasta water. Add Parsley and cheese to finish.
• 11.Serve hot and Enjoy!