NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"When we ask for advice, we are usually looking for an accomplice." ~ Marquis de la Grange
RECIPE OF THE WEEK
It was our daughter's birthday last week so she got to choose the menu. She asked for garlic cheese bread…Fettuccine Alfredo with shrimp and broccoli…and ice cream turtle pie. This Alfredo sauce was really good…makes a generous amount.
FETTUCCINE ALFREDO
based on a recipe fom Allrecipes.com
- 16 ounces fettuccine pasta
- 1 cup butter
- 4 teaspoons chopped garlic
- 2 cups heavy cream
- 1 egg yolk
- 4 cups freshly grated Parmesan cheese, divided
- Cooked shrimp and broccoli, optional
Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for about 8 to 10 minutes or until al dente; drain.
Melt the butter in a large skillet, add chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
Beat the egg yolk and about a 1/4 cup of the cream together in a small bowl; set aside. Add the remaining cream to the skillet and raise heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture, being careful not to allow the egg to curdle. Continue whisking until well blended.
Add 3+ cups Parmesan cheese one cup at a time to the cream mixture, continuously whisking until smooth. Immediately remove from stove and serve over cooked pasta.
Add cooked shrimp and broccoli or other meat and vegetables as desired; top with remaining freshly grated Parmesan cheese.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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