Monday, May 11, 2009
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
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...
Source: Blog Chef