Pumpkin Alfredo

Ingredients

Pumpkin Alfredo

• 3 tablespoons butter
• 5 garlic cloves, minced
• 1 can of  pumpkin
• 2 cups heavy cream
• ⅔  cup grated parmesan cheese (Superior Foods Featured Item: #96457 – (Cheese Merchants)

Crispy Brussels Sprout Leaves

• Brussels sprouts, leaves torn off
• Frying oil
• Salt

Pasta and Shrimp

• Salt, for pasta water 
• 8 oz. pappardelle 
• Panko breaded shrimp, tail-off, 31-40 ct (Superior Foods Featured Item: #9931 – (Eastern Fish Co.)

Preparation

1. Cook the pasta according to package directions. Reserve 1 cup of the cooking liquid for potentially thinning out the sauce.
2. Heat butter over medium heat. Add the garlic and saute for a couple minutes  until soft and fragrant. Add the pumpkin puree and heavy cream. Whisk together and simmer until slightly thickened. Add parmesan and stir to combine.
3. Heat enough oil to deep fry to 350°F. Flash fry brussel leaves so that they are crispy and green. Remove from oil, lightly salt them, and let them rest on a paper towel lined plate.
4. Fry panko shrimp in the same oil for 3-5 minutes. Drain and salt them, and let them rest until serving.
5. Toss the pasta in the alfredo sauce and thin as needed using the reserved cooking liquid. Top with your shrimp, more parmesan, and crispy brussel sprout leaves.