Monday, November 18, 2013
Canning Jar Winter Votive Holders + Shrimp Alfredo Recipe
We enjoyed a nice dinner this evening:
Better Than Olive Garden Fettuccine Alfredo
via: Cooking Classy Blog
Yield: 4 Servings
(recipe slightly modified)
1 1/2 cups heavy cream (I used 3 cups of half and half instead of the heavy cream and the milk)
1 1/2 cups whole milk
3 large egg yolks
2 tsp cornstarch
1/4 tsp garlic powder (you can add an additional 1/4 tsp for more garlic flavor)
1/4 tsp onion powder
1/2 tsp salt, or to taste
2 oz freshly, finely grated Parmesan Cheese (1/2 cup)
2 oz freshly, finely grated Romano Cheese (1/2 cup), plus more for serving
2 oz freshly, finely grated Mozzarella Cheese (1/2 cup)
Freshly cracked black pepper, to taste
Chopped fresh parsley, for garnish (optional)
1 lb Fettuccine Pasta, uncooked
Cook pasta according to directions listed on package, scoop out and reserve 1/4 cup pasta water into a small bowl before draining.
In a large saucepan combine cream and milk. Scoop out and reserve 1/4 cup cream mixture into a small mixing bowl. Scoop out and reserve another 1/4 cup cream mixture into a separate small mixing bowl. Bring cream mixture in saucepan to a simmer over medium heat (a gentle bubble just below boiling). Reduce heat to medium low. Add 3 egg yolks to one of the small mixing bowls containing 1/4 cup cream mixture and stir egg yolks until very well blended, about 30 seconds. Add 2 tsp cornstarch to separate small mixing bowl containing remaining 1/4 cup cream mixture, whisk mixture until well blended and smooth. Add 1/4 cup hot cream mixture from saucepan to egg yolk mixture and blend, then add 1/4 cup hot cream mixture to cornstarch mixture and blend. Pour both mixtures into hot cream mixture in saucepan. Cook mixture over medium low heat for 3 - 4 minutes, stirring constantly until mixture has thickened and coats the back of a wooden spoon. Reduce heat to low and sprinkle in garlic powder, onion powder, salt and finely grated cheeses. Cook, stirring constantly until cheese has melted. Thin sauce, if desired with pasta water that was reserved (I only add 2 Tbsp pasta water, just add to your desired consistency).
Pour Alfredo sauce over drained pasta, toss to evenly coat. Plate and garnish with additional grated Romano Cheese, optional chopped fresh parsley and sprinkle with fresh cracked black pepper. Serve immediately.
1 lb shrimp, peeled and deveined
1 tbsp lemon pepper seasoning
3 cloves garlic, minced
1 tea. Basil (I used dried)
1 tbsp olive oil
1 tbsp butter
Melt butter in large skillet over medium-high heat adding in the garlic and basil. 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. Place shrimp on top of pasta, and top with chopped parsley.