CREAMY CARBONARA WITH SHRIMPS

Ingredients:

1/2	pack	PUREFOODS BACON CRUMBLE
2	tbsp	MAGNOLIA GOLD BUTTER SALTED
8	cloves	garlic, minced
200	g (15 g)	medium size shrimps, peeled and deveined, tail-on
1	can (198 g)	button mushrooms pieces and stems, drained
2	pack (250 mL each)	MAGNOLIA ALL-PURPOSE CREAM
1/4	tsp	iodized fine salt
1/8	tsp	pepper
1/4	kg	spaghetti, cooked according to package directions
1/2	cup (32 g)	grated MAGNOLIA CHEEZEE
1	stalk (5 g)	parsley, chopped (1 tbsp)

Procedure:

In a pan over low heat, cook bacon in its own oil until crispy. Set aside.
In the same pan with bacon oil, melt butter and sauté garlic for a minute. Add shrimps and mushrooms. Sauté until shrimps start to turn orange in color.
Slowly pour in cream while stirring. Season with salt and pepper and simmer for 3 minutes more.
Add cooked spaghetti and toss until well coated. Turn off heat.
Top with bacon, cheese and parsley just before serving.

Makes 5 servings.

(Yield: 5 cups pasta with 4 cups sauce/ 1 cup of pasta with 3/4 cup sauce per serving)

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