I know I’ve been scarce lately. The week before last I was struck down with some kind of horrible stomach virus. I diddn’t eat anything for 5 days! Needless to say. There wasn’t much cooking OR blogging going on. I’m just getting to feeling completely like myself again this week. So, pardon my little leave of absence. I’m back, and looking forward to the changing of the seasons! While I love summertime, I think I am more of a fall/winter kind of gal when it comes down to it.
I just can’t believe that September is already upon us. Christmas will be here before we know it! We said goodbye to summer proper on Sunday. I know it’s not officially fall yet, but to me September = fall.We went to the beach and spent all afternoon. Ran into some friends there, and camped out next to them. It was wonderful! We swam and enjoyed the sun for hours. Because of the remnants of Hurricane Bill, there were great waves. We had a blast! Even Andrew, who has been hesitant about the ocean thusfar, was enjoying being in the water. And, he’s learned that the sand isn’t good to eat. Which, is a relief. Anyways, we came home and I made a quick dinner. It actually wasn’t this shrimp alfredo (it was taco salad), but it could have easily been. You could also easily substitute chicken breast, scallops, or even steak. I’ve made alfredo with crab too, but that’s another post!
1 lb shrimp, peeled and deveined
1 tbsp lemon pepper seasoning
3 cloves garlic, minced
1 tbsp olive oil
1 tbsp butter
1 lb fettuccine
1 1/2 cups alfredo sauce (recipe follows)
fresh parsley, chopped (for garnish)
Melt butter in large skillet over medium-high heat. Toss shrimp with lemon pepper seasoning and olive oil. Add to the skillet. Cook, stirring occasionally, for about 3 minutes. Or, until the shrimp turn pink and begin to curl. Add the garlic and cook for another 30 seconds. Remove from skillet and place in a small bowl. Cover with foil and set aside.
Cook pasta according to package directions. Drain, and place back in the pot. Toss pasta with alfredo sauce to coat. Place shrimp on top of pasta, and top with chopped parsley.
1 stick unsalted butter
1 cup heavy cream
1 tbsp flour
3/4 cup Parmesan cheese, shredded
Melt the butter in a large saucepan over medium-high heat. Add the flour, and cook, whisking occasionally, for 2 minutes. Slowly whisk in the heavy cream. Cook, over medium heat, stirring constantly until thickened. About 5 minutes. Take off heat, and whisk in the Parmesan cheese.