Tomorrow is my 6th wedding anniversary and my husband and I kept going back and forth regarding what we wanted to do. A weekend getaway would have been most ideal, but with two little ones, it wasn't overly practical. My husband mentioned wanting to make dinner for me and then earlier in the day, he said that he was going to make dinner tonight and then take me out to dinner tomorrow, since my sister so kindly agreed to watch our kids for a bit. (Thank you in advance, Sarah!) This recipe comes from a free Kraft Food and Family Magazine that I've been receiving for years--I hear they now charge for it, though! My husband is cute, because he flips through any cooking magazines I get and always kind of bookmarks those recipes that he wants to make--this being one of them. I ordinarily really enjoy recipes from this magazine, but I was kind of curious as to how "authentic" this would taste. Was I ever pleasantly surprised...it was so rich and creamy and tasted much more similar to alfredo sauces that I've had out, than the previous recipe I posted. (Although that recipe was really good, too--just a completely different flavor!) I really appreciated my husband making this delicious dinner and look forward to our night out tomorrow :)
Creamy Shrimp Alfredo
12 oz fettuccine (uncooked) 4 tablespoons Balsamic Vinaigrette dressing 1 lb uncooked deveined, peeled medium shrimp 6 cloves garlic, minced 12 oz cream cheese, cubed 1 1/2 cups chicken broth 1/2 cup Parmesan cheese, divided 2 tablespoons fresh parsley
Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon; set aside.
Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently. Stir in shrimp and 3 tablespoons Parmesan cheese.
Drain pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.
Source: Adapted from recipe in Kraft Food and Family Magazine (Summer '09)
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)