|Beautiful, magical pasta|
|This is the key to good Alfredo, 4 bricks of Parmesan cheese. You can't go wrong!|
Nate and Stacey went to Italy last year, and Nate said that the Fettuccine Alfredo tasted like true Italian cuisine. Well, he didn't day "cuisine" Nate is just not a "cuisine" saying type of guy. He's more like...Zach, ....more like "This dish makes me want to timber frame!" or "this is better than shopping for antique tools!" or "More meals like this and I won't be able to button my flannel!" Both our men like good food, they just have their own way of articulating this to us. We understand....
Stacey will be sharing her pasta recipe over at her blog Investing in a Delicious Tomorrow.
For the Alfredo:
Lots of butter...like a pound should do.
Cream (about 2 cups)
4 bricks Parmesan cheese shredded plus samples for kitchen members to enjoy while cooking
Cooking Sherry 1 cup
Garlic (2 cloves chopped)
pinch of Nutmeg
Prepared fettuccine pasta
Melt a half stick butter in pan. Begin sauteing the seafood in small batches on medium-high heat. Don't over cook! Like 60- to 90 seconds per side. If the butter starts to cook away, add more as needed. Season both sides of seafood with garlic salt. When the last of the seafood is sauteed, deglaze the pan with the cooking sherry. Let it reduce by half, then toss the seafood back in the reduction. Remove seafood again with a slotted spoon. In the same pan melt another stick of butter. (This is why you need to dance while you cook...to burn off the calories.) and the garlic. Add the cream and the cheese and turn the stove to low. Be patient and let the cheese slowly melt stirring constantly. When melted, season with LOTS of pepper, salt and a pinch of nutmeg. Toss with the pasta and the seafood.
|Counter filled with random delicious Italian food like balsamic vinegar, extra virgin olive oil, Italian seasoning, garlic salt pepper and pesto with baguette to dip!|