Fettuccini Alfredo

Fill a 5 quart pot with water for the pasta and boil. Cook the pasta using manufacturer’s directions.

Here’s a family favorite — Fettuccine Alfredo that is so easy to make, you’ll wonder what took you so long to make it! It’s one of those meals you can make in a hurry and it’s satisfying to everyone.

ALFREDO SAUCE
1 stick butter
6 cloves garlic, crushed
3 tablespoons all purpose flour
4 cups half and half
3/4 cup Reggiano parmesan

Melt the butter in a 4 quart saucepan over medium heat and add the crushed garlic. Allow the butter to bubble, making sure not to burn the garlic because it will ruin the sauce and you’ll have to start all over. Once the garlic is light golden in color, add the flour a little at a time and whisk into the butter to make a roux.

You will begin to see the flour turn a light golden color. When it reaches this point, add the half and half and whisk constantly to blend the flour into the liquid. Lower the heat but continue to whisk.

Next, add the Reggiano Parmesan cheese and incorporate thoroughly into the sauce. Taste the sauce to see if adding salt is necessary. Depending on your taste buds, it probably won’t be.

To test whether the sauce is thick enough to stick to the pasta, dip your spoon into the liquid and run your finger down the center of the back of the spoon. If the line you’ve made remains, your sauce is done, and you’re ready for an amazing dinner.

Drain the pasta and return it back to the pot you used to cook it in. Add the Alfredo sauce over top and stir the yumminess throughout.  Spoon it into the bowls and sprinkle with chopped parsley.

Serves 4 to 6

Bon Appetit!!

Shrimp Scampi with Linguini

I’m sorry there are no pictures in this post, but my phone is giving me fits and won’t let me mail them to upload, so . . . you’ll find all the pictures here: https://www.facebook.com/ktrobertsmysteries1

Ingredients:

1/2 stick butter
1/4 cup extra virgin olive oil
1 large shallot, minced
5 garlic cloves, minced
red pepper flakes, just a pinch (optional)
24 large shrimp, cleaned and deveined, tail on – six per person
6 ounces dry white wine
1 teaspoon of Better Than Bouillon (lobster base)
1 whole lemon juiced
1/4 cup parsley, finely chopped

1 pound pasta, cooked and drained, reserving 1 cup of pasta water for the above mixture.

Melt the butter and olive oil in a large skillet over medium heat. Add the shallots, the garlic and the red pepper, if using. Sauté about 3-4 minutes, until they’re soft and aromatic.

Season the shrimp with salt and pepper, then add to the pan. When they turn pink, you can remove them and keep them warm.

Add the wine, lemon juice and lobster base bouillon to the pan and reduce by half. At this point, you can add the 1 cup of pasta water and stir. Return the shrimp to the pan, season with salt and pepper.

Divide the pasta into four deep serving bowls, divide the shrimp on top, then pour the juice over each serving. Drizzle a little olive oil over top, sprinkle with the parsley and serve immediately.

4 healthy servings

I serve this with a glass of wine,  garlic bread and salad.

Bon Appetit!