I was all set to make this for dinner last night, but my husband and son insisted that they wanted me to relax, while they prepared dinner. It was very cute watching them methodically measure everything out and take such pride in the meal they were preparing :) This recipe comes from a blog that I am absolutely in love with--I don't think I've ever seen him post something that I didn't immediately want to try! I sat anxiously waiting for them to announce that dinner was ready, as the smell taunted me from the kitchen. This is a very interesting twist on traditional "alfredo". I found it to be absolutely delicious, although my husband was a little turned off by the onions. (Fine by me, because that means that I get the leftovers!!!) Keep in mind...my husband is extremely picky, so while I love him dearly, I wouldn't necessarily go by his opinion, as I would eat this again in a heartbeat! (I just wanted to give a "heads-up" to those of you who don't care much for onions, as they did stand out in the dish!) Just as an "FYI"...the sauce continued to thicken over time...I know it looks pretty thin in the picture, but that's only because we were too hungry to wait! Also, we doubled all of the ingredients, except for the shrimp, as 8 ounces of pasta didn't seem like very much to me--especially with the pound of shrimp.
1 lb medium raw shrimp (peeled and deveined with tails removed) 6 garlic cloves (sliced in half) 1 medium onion (diced) ¾ cup grated parmesan cheese 8 ounces fettuccini (or your favorite pasta) 1 tablespoon olive oil 1 tablespoon butter 1 cup whole milk 1 teaspoon cornstarch seasoning salt ground black pepper Minced fresh parsley (for garnish)
Bring to large pot of water to a boil and cook pasta according to package directions. Meanwhile, in a small bowl mix cornstarch and milk. Set aside. In a large frying pan heat butter and oil. Add garlic and onions, cook for 5 minutes or until garlic is soft. Mash garlic with the bottom of a fork. Add shrimp and cook until it just turns pink (about 1 ½ minutes). Stir milk mixture into the pan. Cook while stirring constantly until the sauce has thickened (about 2 minutes).
Pour mixture over cooked pasta. Mix in parmesan cheese, salt and pepper. Garnish with parsley.
I had to include a couple pictures of my "boys" preparing dinner...
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 :)