Tuesday, October 13, 2015

Susy's Fettuccini Alfredo & Shrimp Scampi

Susy's Fettuccini Alfredo & Shrimp Scampi

Here's another delicious recipe contributed by Susy. She made this for us the last time she visited and it is so, so delicious!!!!

Alfredo Sauce

(Image compliments of Susy)

1 stick butter
2 cups heavy cream (whipping cream)
2 cups freshly grated Parmesan
1 clove garlic, crushed or 1 teaspoon garlic powder (Optional)
Salt and freshly ground black pepper 
Pasta cooking water, as needed  
1/4 cup chopped fresh parsley before serving (Optional)
16 oz box of Gluten free Pastafettuccini, linguine, spaghetti or angel hair

Cook the pasta according to package directions.

In a saucepan or skillet, warm the butter and garlic (be careful not to burn). 

Add the cream & cook for 2-3 minutes until warmed through. (be careful not to boil)

Add the Parmesan and stir until melted. 

Taste for salt & then season with salt and pepper (taste before adding because butter & Parmesan can add salt)

Toss to combine with pasta, thinning with pasta water if necessary. (1-2 tablespoons of pasta water will help the sauce “stick” to the pasta.  The cream & Parmesan thicken the sauce. Add more if the sauce is too thick, as you prefer.)

Shrimp Scampi

(Image compliments of Susy)


1 stick butter
¾ Cup Extra Virgin Olive Oil
1 medium onion, chopped (or 3-4 small shallots)
1-2 small garlic cloves, chopped
2 Tablespoons PESTO (store bought is fine)
2 lemons, zest & juice
1 Cup of white wine (Chardonnay, Sauvignon Blanc)
1 Cup freshly grated Parmesan 
2 pounds of medium shrimp (peeled & deveined)
1 cup of fresh basil chopped and/or fresh parsley
1 medium tomato, seeded & chopped (optional)

Add the butter & olive oil to a large skillet over medium heat.  Add onion, garlic, & pesto.  Cook for 1-2 minutes until the onions are soft. 

Add all the following ingredients: lemon juice/zest, white wine, & Parmesan.

Cook the sauce for 1-2 minutes & then add the shrimp until cooked.  (If using cooked shrimp, just cook until the shrimp is heated through.)

Add the fresh basil and tomato & heat through for 1 minute.

Serve in a separate platter or pour over pasta.

WINE PAIRING:  Pinot Grigio is the best w/ this menu!

More Recipes by Susy
Tostones - Twice Fried Plantains
"Picadillo Habanero" = Ground Beef Havana Style

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