Thursday, September 10, 2009

Jessica Cooks! Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo......a favorite around here.

With caloric numbers to knock your socks off, we only have it once or twice a year.
(Because other times of the year we're eating things like Chicken Parmesan or Chocolate Marshmallow Bars)
But it's soooo good!
In my humble opinion, there is nothing worse than bland, tasteless, indistinctive Alfredo sauce.
If you like that type of sauce, you might want to find another recipe. 'Cause we like lots of garlic and flavor!
We also love to make chicken or clam variations.
But today, it's shrimp.
I should note that sometimes I purchase blocks of parmesan, dry white cooking wine and fresh parsley for this dish.
But today I'm using my 'cheat' method. And it tastes just as good!
So good, in fact, that I pretty much make it this way all the time now.
And The Man of the House, who thought for years that it could only be made one way to be perfect, loves it.

You're gonna need some fettuccine. 32 oz worth.

Also, one whole onion, chopped.

Dried parsley flakes- to taste (because I forgot to measure)
Half & half- half a gallon
Minced garlic- 3 Tablespoons
Parmesan cheese- 1 cup, plus extra for topping
Salt- 3 teaspoons
Freshly ground pepper- 1/4 teaspoon

Cornstarch- 2-3 heaping tablespoons

EVOO - 2-3 Tablespoons.
(I always get the first cold press olive oil- better for you!)
Also, 1 Tablespoon of butter, not shown.

2 lbs. large,cooked, tail-off shrimp.

First, get your pasta water on the stove to boil, adding a dollop of olive oil.
Then, rinse your shrimp in a colander and let sit to defrost.

When your water is boiling, add your fettuccine.
You want your fettuccine al dente, so don't over-cook.

In a large saucepan, pour 2-3 T olive oil and add butter.
Heat til hot.

Add your chopped onion and garlic.

Saute until the onions are translucent.

Add parsley- enough to make nice green flecks throughout sauce.
Is that a good measurement for ya?

Pour in the half & half.
(I have even used 2% milk before and it tastes great, too)

Add freshly ground pepper and salt.

Next, add your cup of Parmesan cheese.
I had to use two 1/2 cup measurements. Because my children are forever running off with my measuring tools.

Stir well and let simmer.

Mix your cornstarch in about 1/3 cup of cold water.
You can always make more if the sauce isn't as thick as you like.

Over medium-high heat, add cornstarch mixture to the sauce, stirring briskly.
Bring just to a boil, to thicken.
Turn to low immediately to avoid curdling.
At this point, you can add a little more garlic, salt, pepper or Parmesan to taste, if you like.

Your shrimp should be defrosted enough by now.

Add shrimp to the sauce, stirring it in.
Keep heat on medium-low.... you don't want to over cook the shrimp.

The sauce should be thick enough to cling to the shrimp nicely. (And to your fettuccine!)

Drain your pasta

Add the Alfredo/shrimp sauce and top with extra Parmesan cheese.
I usually add beautiful steamed broccoli to this dish.

Bon Appetit!

Simple, wasn't it?

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