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In a large sauce pan, melt Butter over medium heat, add Olive Oil and sauté Shrimp until they turn slightly pink. Remove from pan and set aside.
Using the same pan, add Garlic, Water, MAGGI Chicken Stock, and Cooking Cream, White Pepper and simmer for 3 minutes taking care not to over boil cream.
Add Emental Cheese, Parmesan Cheese and Saffron mixture to the sauce and simmer on low heat until cheese is melted and sauce has a light orange color.
Return cooked shrimp to sauce and remove from heat.
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and add cooked pasta to the sauce.
Gently toss until pasta is evenly coated with the sauce, transfer to a serving dish and serve immediately.
Per Portion of 300g
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