The creamy white sauce is a little different from Parmigiano typically used in alfredo sauces. Used Oaxaca cheese, browned garlic, and shrimp pieces as a part of it. Keep reading
I usually never veer from parm but did this time, and it worked out great. If you don’t have access to Oaxaca cheese, Parmigiano still works. Oaxaca is a Mexican cheese a lot like Monterey Jack so if you’d like to try that get after it.
Cut french bread long ways, spread butter on cut side, dash salt and garlic powder.
Place on baking sheet and sprinkle parmigiano cheese over it.
Preheat oven to 350.
Get your grill started and a pot of water to start boiling. Usually I don’t know when the water is gonna start to boil so I’ll get it warmed up to medium high then turn up the heat to boil when I can see the rest is within 7 minutes of being done.
Peeled shrimp in bowl with Cottonmouth, touch of olive oil, and dash of salt mixed in.
Sauce and Shrimp Build
In a sauce pan get it up to medium to medium high heat. Drop in butter and swirl around until melted. If too much smoke turn heat down a notch or two.
Drop in garlic and push around until starting to brown. About 1 minute
Drop in shrimp and and push around until they start to turn white.
Dash in salt and pour in milk or cream while stirring.
Get shrimp on grill and come back in and stir sauce.
Turn up water to boil.
Drop in cheese and stir until smooth. Remove from heat this doesn’t take long.
Go back to grill and flip shrimp.
Continue cooking them until done. I like almost white but some people like total white. Depending on heat hot and shrimp placement, it’s only about 3 minutes.
Pasta and Bread Build
Break paste in half or drop in boiling water original length and stir.
Place bread in oven.
In about 7 minutes your pasta is ready. Stir to keep spaghetti from sticking to one another. You can pour a shot of olive oil in there to help.
Drain pasta in a strainer and check on bread.
Bread's done when you see browning.
Plate It
Put pasta on plate and pour sauce over it.
Place grilled shrimp. As many as you want.
Piece of garlic bread and then garnish with anything. I used cilantro because I almost always have it. Parsley is probably better suited… It’s not that necessary to the taste, it’s more eye candy.