The internet is full of fabulous facts about everything from current events to the history basket weaving and shrimp fun facts. As we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know.We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”
10 Facts about shrimp :
1. Shrimp are all born male, then mature into females.
2. They go through 16 different stages of life, from egg to adult.
3. The longest shrimp on record was 16 inches long.
4. There are well over 128 species of shrimp.
5. A mantis shrimp has claws that can break aquarium glass with one incredibly fast and powerful swing.
6. The pistol shrimp’s attack is hotter than the surface of the sun and so terribly loud that it can rupture a human ear drum.
7. Without fins, shrimp don’t actually swim, but when they do move, they can only go backward.
8. The correct term for raw or uncooked shrimp is “green.”
9. Shrimp are full of selenium, which is believed to prevent tumor growth and lower the risks of many cancers.
10. They average only 7 calories a piece. Eat up!
Ingredients
- 8 ounces uncooked fettuccine
- 1 pound shrimp (I used 31-40 count size) thawed & peeled, tails optional
- 2 tablespoons butter
- 4 ounces cream cheese (I used 1/2 block Philly) softened & cut into smaller pieces
- 3/4 cup heavy/whipping cream
- 1/4 cup chicken broth
- 2 large cloves garlic minced
- 1 cup freshly grated parmesan cheese
- Salt & pepper to taste
Instructions:
- Take the cream cheese out of the fridge so it has a chance to soften up. Prep your shrimp.
- Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions.
- Meanwhile, add the butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, you can use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
- When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. You can give it the occasional stir. I grate the parmesan cheese while it’s cooking.
- Stir the parmesan into the sauce. Let it cook for about a minute.
- Add the shrimp to the pan. Cook for 5-6 minutes, stirring occasionally.
- Season the shrimp Alfredo with salt & pepper as needed. Toss with the drained pasta and serve immediately.