serving size: 3 | time: 30 mins
Ingredients
  • 320g Selva Black Tiger Shrimp
  • 80ml Cadia Chicken Broth
  • 80ml Elle & Vire Cooking Cream
  • 10g Kerrygold Butter
  • 12g Garlic
  • 50g White Onion
  • 120g Cadia Brown Rice Fettuccine
  • Natural Tides Sea Salt (Coarse)
  • Simply Organic Black Pepper
  • 50g Organic Valley Cream Cheese
  • 50g Kerrygold Aged Cheddar
  • Natural Tides Sea Salt (Fine)
  • Simply Organic Black Pepper
Procedure
  1. Cook pasta according to package instructions. Drain and set aside.
  2. Chop garlic and onions.
  3. Melt butter on frying pan and sauté shrimps.
  4. Add garlic and onions. Then add cooking cream and chicken broth. Simmer and reduce.
  5. Add cream cheese and combine well.
  6. Season to taste with salt and pepper.
  7. Remove from heat and combine with cooked pasta. Top with grated cheddar.