Spaghetti Sauce Alfredo Flambée À La Vodka Et Limoncello, Crevettes & Pétoncle « Dans La Meule » Recipe
Indulge in our rich spaghetti sauce alfredo flambée featuring a tantalizing blend of vodka and limoncello, complemented by succulent shrimp and scallops served 'Dans la meule' for a uniquely flavorful experience.
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Ingredients
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Sauce and Seafood
Method
Preparation
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Add the Cream and Alcohol
Pour in the heavy cream and stir to combine. Increase the heat slightly and add vodka. Let it simmer for 5 minutes, allowing the alcohol to cook off.
- 4
Flambée the Sauce
Carefully ignite the sauce with a long lighter or match. Allow the flames to subside naturally. Stir in limoncello and grated Parmesan cheese until smooth.
- 5
- 6
Combine Everything
Add the cooked spaghetti to the sauce and toss to coat. Gently fold in the sautéed seafood.
- 7
Serve
Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately.
