I Invented a Pasta Sauce that Should Be Served All Over Italy _ Culinary Masterpiece

This is the CEO plate sauce .

You are about to make Alfredo sauce stop now right now and make this one .

We want this sauce to become the next Alfredo the most famous sauce in USA right now .

Come on guys .

This was invented in Rome , just like the Alfredo .

OK ?

You made Alfredo famous .

In 19 twenties , he brought it back to USA and he became a worldwide sensation pastor .

But now it's 2023 .

We need something new that played .

So maybe it's too hard for you to say it .

So let's call it the VP .

So friends here mm to make , we need 250 g of pasta .

250 g is about enough for two people for me , it's enough just for me .

But for two people should be enough for the pistachio .

We need half the amount of the pasta we use .

So in this case , 250 g of pasta , we're gonna use 100 and 25 g of pistachio , two lemons , 250 g of raw shrimps , prawns .

So you need to match the weight of the pasta .

So the pasta is 250 g .

You need 250 g of prawns .

If you use 500 g of pasta , you need 500 g of prawns , then we need , ok , but what we are using from the is not the actual , we are using the leaf .

Ok .

You can make a salad with the , but the fennel leaf is what we use today for the pasta .

And this is gonna bring beautiful , beautiful flavors to this wonderful easy 10 minutes pasta .

And then we need four tablespoon of extra virgin olive oil for the fried pan , seven tablespoon of extra virgin olive oil for the pistachio , pesto salt and pepper and lots of love .

So let's prepare all ingredients here .

We got the fennel leaf .

You don't need much OK ?

Just put as much as you like .

Some people think it's too much .

Some people believe it's not too much .

So you use as much as you like and then we want to chop it like if it's parsley just chop it , it looks like it's not deal but it looks similar , you know , deal is very strong in flavors .

It's not , it's actually very delicate .

OK ?

We got this ready .

Now , here we're gonna get the lemon rind .

Now we want to cut the lemon enough so we can get the juice from these beautiful lemons .

This is the moment we've been waiting for to get a pistachio .

I'm gonna put it in a blender and here we go with the seven tablespoons of extra virgin olive oil .

You might need more .

Maybe let's see how we go like it needs more extra virgin olive oil .

So we're gonna put more .

So we have about 11 tablespoons of extra virgin olive oil .

Sounds like a lot , but that's how much you need .

You know what we need right now .

One little splash of water .

It's about one tablespoon in there and this is the final touch .

This is how the pesto would look like .

See you get a beautiful crunchy pistachio .

What about that ?

It's just extra version , olive oil and pistachio and just a splash of water .

Important detail .

You always cook the pasta last .

Your sauce needs to be ready and the pasta is last because from the boiling water , it goes straight in the sauce .

Otherwise it dies .

It's like a fish out of the water .

Now we're cooking this on a medium low heat .

Don't rush .

Take your time , please .

10 minutes , you're done .

OK .

10 minutes .

This recipe will be finished .

You will be on the table eating four tablespoons of extra virgin olive oil .

Now we're cooking the shrimps and they take a few minutes to cook .

Basically , once they become red on both sides , they are ready , we're going to cook the shrimps with the lemon juice .

Get these beautiful flavors from the lemons .

We want the shrimps to make love with the lemons .

This beautiful smell of lemons .

Takes me all the way to a , oh , I love it .

I don't need to get a flight right here in my kitchen .

As you can see , the prawns , shrimps are already red .

We just need to wait maybe two more minutes .

Very quick .

Very , very quick .

It is very important .

We don't overcook the shrimps because if we do and then become tough , we want them to be nice and moist at this point , they are nice and red .

We're gonna add the pesto , the pistachio pesto .

And here we go .

There's so much stuck at the bottom there .

Look , what do we do .

And we have all this stuck in there and get some water to help you , put some water in there to clean this because the water disappears when you cook it anyway that and this will help you to get the rest of the taste of perfect .

And we give a nice stir and now we have the lemons , the prawns , the pistachio making love together .

They're getting to know each other and this is done .

Our sauce is ready .

We can now put it on the side and boil the pasta .

One generous tablespoon of sea salt in the boiling water .

Always read the instruction on the pasta packet .

This pasta needs six minutes from the moment you put them in the boiling water .

So see you in six minutes .

After about a minute , the past is in there , you just stir , move around something very important and not many people do .

Pasta .

Water is your best friend when you make pasta your best friend .

So what you do , get a mug , put it in there and get some pasta water .

You might need a little bit , you might need the whole thing .

You don't know .

But this pasta water helps you to combine all the ingredients together , the pasta with the ingredients .

And this is what gonna make your pasta creamier without the cream .

Now let's get the pasta out .

I do this .

The pastor is alive .

Yes , baby .

Don't worry , I'm gonna put you together with the sauce , pasta water in there .

Spread it around .

Beautiful .

And then we put the pasta in Sprinkle the lemon zest everywhere .

The final leave and I like to toss so it needs more pasta water .

It's a bit dry to more pasta water .

And now with us , look at this .

It's already creamy without the cream .

Can you believe it ?

Look at this .

Look at this marvelous Mediterranean pasta .

Look at that .

Oh the shrimp and lemon pasta .

The new Alfredo .

Look how beautiful it is .

Look at this .

Come on , look at this .

Look at that .

This is cream without the cream .

See that , that's better than a afraid .

Look , this is all natural , natural natural sauce , natural cream milk .

Now we played it .

You get this beautiful pastor and art and got in there .

Yeah .

Now we put the shrimps everywhere and here we go .

Now I can put it everywhere and now we finish it off the lemon .

Beautiful .

It's time to take best taste .

Look at this .

Look at it .

Let's see how cream it is .

Come on , come closer , come closer , come and have a look at this beautiful pasta .

Look at that .

See the cream and you see how cream it is without the cream .

Huh ?

Who said that ?

You need cream ?

Have a creamy .

Well , listen to the sound , listen to the sound .

This is a creamy sound .

Can I have it ?

Mhm mm Silky , delicate sexy yum .

The pistachio , the crunchy feel in your mouth .

This is heaven .

Wow .

It the Alfredo sauce .

It's good .

This is phenomenal .

This is so so good .

So here we go .

Shrimp based on lemon .

Mm mm Yes .

This is the dish you're gonna love .

I am so excited .

I'm so excited .

This is so good .

Come here everyone , come and try .

Please everyone .

This is so good guys .

You need to make it right now .

Please do me a favor .

Add it and then you become addicted .

This .

It's my creation .

How this is gonna have my name , the VP sauce , the VP sauce .

Ladies and gentlemen , thank you so much for watching this episode .

I will see you in the next Vincenzo plate video recipe .

Oh What a sensational dish ?

Vincenzo plate .

250 g of pasta which means