Another thing I love about weekends is the potential to maybe, just maybe, cook without pressure. We are on a pretty tight schedule during the week (I know this is not unique to our family), so weeknight dinner can be an all out sprint to get food on the table as close to 6pm as possible. Don't get me wrong, I love every second of it! 30 rushed minutes in the kitchen is a heck of a lot better than 30 minutes doing a lot of other things...if you are me that is. But on the weekend...oh the possibilities. I'll be honest, more often than not, Saturdays and Sundays get away from us and it is yet another mad dash at to pull something together that won't have us eating too late for Ellie to maintain some semblance of a normal bedtime. However, there is at least a chance that I can get myself into the kitchen early enough to turn on the radio and calmly cook a meal...
With all this one-in-a-million talk (this should conclude the movie references) - I find recipes like the one for Shrimp Fettuccine Alfredo below to be indispensable when we need something quick, tasty, and appetizing for the whole family. The ingredients for this are not all that far-fetched so you may find that you even have them on hand in case dinner sneaks up and you need something in a pinch (mushrooms can be subbed in easily for the shrimp too, by the way). Ellie happens to be a shrimp-a-holic so this recipe is right in her wheel house. I find that the frozen, already peeled and deveined shrimp-in-a-bag can be a little tougher than the "ez-peel" ones we get from the fish counter (deveined and the shell is split so it comes off super easy). But by all means, if you are down with the bag, use it. We certainly have! TGIF
Shrimp Fettuccine Alfredo
Courtesy of Cooking Light
9 ounces of fettuccine (or linguine)
1 pound peeled and deveined medium shrimp
2 chopped green onions
2 minced garlic cloves
Olive Oil
1/2 cup grated parmesan cheese
1/3 cup half and half
3 tablespoons (or 1 1/2 ounces) cream cheese
1/4 teaspoon black pepper
Parsley for the finish (optional)
Cook the pasta according to the package directions. Towards the end of cooking, scoop out 1/4 cup of the pasta water to use with the shrimp.
In a small bowl, combine shrimp, green onions, and garlic.
Heat a large skillet over medium high heat. Add olive oil and swirl to coat the pan. Add the shrimp/onion/garlic mixture and saute for about 4 minutes or until the shrimp are done - remove from the pan and keep warm.
Turn the heat down to medium on the skillet and add the 1/4 cup cooking liquid from the pasta (if you forgot, no big deal, just use 1/4 cup water), parmesan cheese, half and half, cream cheese, and pepper. Cook about 2 minutes or until all the cheeses melt. Combine the pasta, cheese mixture, and shrimp mixture. If you are opting to do so, sprinkle with parsley. Best served not long after cooking but tastes fine as leftovers too!
