Truffle Cream Sauce Three Ways: Butter Shrimp Risotto, Sausage Cream Linguine & Butter Chicken

Steps

1. 1
   Cook the shrimp in butter until done.
2. 2
   Pour in the truffle cream sauce and bring to a light simmer.
3. 3
   Add the cooked rice and mix well to make the creamy shrimp risotto.
4. 4
   Boil the linguine until it reaches your preferred texture.
5. 5
   In a separate pan with a little oil, fry the sliced sausages until browned.
6. 6
   Add the cream sauce, let it simmer briefly, then toss in the cooked pasta to finish the sausage cream linguine.
7. 7
   Pan-fry the chicken until golden brown, season with a little salt, then remove and set aside.
8. 8
   In the same pan, stir-fry the sliced onions until fragrant.
9. 9
   Add the cream sauce and a bit of peperoncino, then let it simmer slightly.
10. 10
    Return the cooked chicken to the pan and mix to finish the butter chicken dish.