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?

Jessica Cooks! Chicken Parmesan

Cooking is, inevitably, a part of my daily existence.
My children and The Man of the House do help at times- and are excellent cooks themselves. But typically, I am the cook around here.
I try to keep the family dinner hour somewhat sacred. There is enough in this world tugging at family time, and studies have shown that children who consistently have dinner with their families, at home, are more successful in life. I'm doing my part to make that happen.
Sometimes that means changing the dinner time and some days we rush out the door as soon as dinner is finished, but we do sit down at the table together at least five nights a week.
I love it!
And, because I have this fun blog to write on, I'll take you along with me as I cook for my family.
Because it makes cooking more fun.
Because sometimes I don't want to cook.
And because my older children might appreciate the step-by-step instructions someday.




By the way, I prefer to cook barefoot. Just thought you should know.
READY?


This recipe feeds 10-12 people. Sorry folks. I don't really know how to cook in small amounts. I've been feeding an army for a while now. And we have company pretty often.


You'll need 6 boneless, skinless chicken breast halves.



1/2 cup italian bread crumbs
1/2 cup parmesan, plus extra parmesan for topping
Spaghetti noodles- I'm really bad about estimating the amount of pasta needed for this dish. For 10-12 people, I cooked about 48 oz. And had too much.

2 29 oz. cans tomato sauce (This is for the sauce. I also use store-bought spaghetti sauce occasionally. Use whichever you like.)
Also for the sauce:
1/2 onion, finely chopped
1/4 bell pepper, finely chopped
1/2 to 1 teaspoon dried, crushed red pepper (to taste)
1 teaspoon italian seasoning
3/4 to 1 Tablespoon granulated garlic (to taste)
( I also used fresh garlic when I'm feeling especially energetic)

1/4 teaspoon freshly grated pepper
2 teaspoons parsley
salt- if needed


Mozzarella cheese: about 3 cups, shredded


First, get your water on the stove for the pasta. Bring to a boil.
Preheat oven to 375*.


Slice chicken breasts in half, lengthwise.


In a gallon- sized ziploc bag, mix together 1/2 cup parmesan & 1/2 cup italian bread crumbs.


Place pieces of wet chicken into bag and shake to coat. Lay chicken on greased, foil-lined cookie sheet. Bake at 375* for about 20 minutes. Until no longer pink in the center.
When you place the chicken in the oven, this is the time to cook your pasta. They should both be done in 20 minutes or less.
Of course, I'm at an altitude over 6,000 ft. - so time your chicken and spaghetti noodles according to the length of time it takes to cook them at your house. The chicken can wait if done first. The pasta can't.



Finely chop your 1/2 onion


In a large skillet, saute onion in 1-2 Tablespoons olive oil


While the onion is beginning to cook, get your bell pepper ready


Add the bell pepper to the onion and saute until the onions begin to look clear. You don't want the vegetables soft and mushy, but with a little crunch.
Unless you detest crunchiness in a spaghetti sauce. Then you'd better cook them longer.



Pour in the tomato sauce.




Add your seasonings. Taste as you go to get the flavor the way you like it!


Simmer on low for about 20 minutes.


While the sauce is simmering, the chicken baking and the pasta boiling, consider organizing your seasonings.
The Man of the House made me a nice shelf over the stove to hold my most frequently-used items.
Only, it usually looks like this if I've been cooking a lot.
Oh my dear friends; garlic, olive oil, cinnamon, chili powder and cumin. I couldn't live without you! You make the world a better place.

So much better. Now they're all standing at attention. Not milling about, talking amongst themselves.

Okay, at this point everything should be ready. Drain your pasta. I don't rinse it for this dish as I want the sauce to stick to it. Plus, I add the sauce quickly so the pasta doesn't stick together.

See- I always end up with too many noodles!


Okay, here is my platter with pasta.


Now, pour 2/3 of your sauce over the pasta and mix it in a bit.

Add about 3/4 cup mozzarella.

Now place your cooked chicken over the top and cover with the rest of the sauce.




Spread the rest of the mozzarella over the top, then sprinkle liberally with parmesan cheese and a bit of parsley.


Broil for about 5 minutes or until cheese is bubbly.


Yum!
Can you hear the kids setting the table? Calling everyone for dinner?
Getting ready to bless the food?
Can you see The Man of the House's smile as he walks into the house and smells the wonderful aroma?
Can you hear Abby, our dog, sniffing at her dog chow while tears of unfairness drop into her bowl?


I like to add a green vegetable with this dish. Today I chose lightly steamed broccoli.
But a nice garden or caesar salad would be perfect.


Enjoy!