I did a ton of cooking this weekend. I made homemade potato soup, but that recipe is home, I'll post it later. I made a fruit salad - first watermelon of the season! Fresh Strawberries! So excited for summer fresh fruit! I also splurged and bought a couple of pounds of tiger shrimp and made shrimp fettucine alfredo from scratch for dinner last night.
This recipe is beyond easy and took no time at all. And it was fabulous. What a treat!
1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
I used a stick of margarine and didn't use salt, instead of salting and using unsalted butter and the recipe tasted fine. I highly recommend.
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1 comment:
Sounds pretty good... whish my wife hadn't just put the 2 of us on a diet.
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