Wednesdays Unplugged – Nissa’s birthday Fettucine Alfredo

“The events of 2020 taught me just how precious hugs are – and that I’ve grossly underestimated their value.” – Sharon Zlewski

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, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!

Last week was our daughter’s birthday and I was reminded that it has been almost a year since we have hugged our children and grandchildren… we can hardly wait for those precious hugs to resume. John took our daughter to her favorite restaurant, La Casita, for her birthday… the first time in over a year. She showed off her spoon ring birthday present… and her Covid-19 mask so we will always remember which year this picture was from. Her birthday last year was one of our last family dinners before lockdown.

RECIPE OF THE WEEK

From 2009: 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 from 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.