Shrimp Fettuccine

-
How's everyones November going? Normally around this time we'd be in full Thanksgiving prep mode! However things will definitely be different this year. Just wanted to pop in real quick to share a favorite recipe in our house. It came from my husband's mind as he never uses a recipe. As I watched him make it last night I attempted to follow along and get the correct measurements to share!
As I try to eat a little bit healthier I think back to my teens when I was trying to lose weight. I didn't go on any fancy diet, I simply ate in moderation. I still had everything I loved, just smaller portions. I don't want to deprive my family of good food, or myself either! So I will just jump right into the recipe!

I also need to apologize in advance as I got barely any pictures of this recipe and ended up having to screen grab from a video! My husband was too excited to start cooking.

Garlic Shrimp Fettuccine
Serves 4-6 
8 ounces uncooked fettuccine noodles
1 pound raw shrimp
Half an onion, chopped
3-4 garlic cloves, diced
1/4 - 1/2 cup heavy cream
1/4 cup tomatoes sliced in half
1 tablespoon Butter
1 tablespoon EVOO
Salt & pepper to taste

Boil noodles to al dente, about 7 minutes. Check package for an estimate of times.

Saute onion, tomatoes and garlic in a tablespoon EVOO until softened, about 5 minutes. 

Add shrimp and a tablespoon of butter and cook until no longer pink. 
Slowly add heavy cream stirring constantly. You may not need the whole half cup, start with the 1/4 cup and slowly add cream until you have a enough to coat noodles and some for evaporation. Throughly mix together and add in noodles. Let simmer over low heat until sauce thickens, about 5-10 minutes. Serve immediately.
 
We served this along side steamed broccoli and some cheddar bay biscuits. Would also be good with some asparagus and a side salad! Mix it up to whatever is on hand and needs to be eaten!
I hope these directions make sense! I never realized how difficult it was to follow along while someone else cooks! My husband never measures anything yet somehow his dishes are usually delicious! I think he's only made two dishes we both didn't agree on!

I hope you're able to enjoy this yummy fall dish that is a constant in our rotation! 

Comments

Post a Comment

Popular posts from this blog

Spring pasta salad

-
Image
This fresh tasting pasta salad has just a hint of lemon for fresh taste that's a perfect pair with most any main dish! We paired this along side this citrus salmon . It was a perfect meal to get ready for spring!  Ingredients: 1/2 pound (about 2 cups) dry pasta 3/4 cup mayonnaise 1 teaspoon mustard 1 teaspoon lemon zest 1/3 cup chopped green onions (whites and greens) 2 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh dill (or 1/2 teaspoon dried dill) Salt Freshly ground black pepper Instructions: Salt water and boil the ditalini pasta according to package directions. Remove from heat, drain and rinse. Mix in a large bowl: mayonnaise, mustard, lemon zest, green onions, parsley and dill. Reserve about 1/4 cup of sauce mixture. Mix in the cooked pasta while it is still warm. Add salt and freshly ground black pepper to taste. Chill for at least 2 hours. As the macaroni sits the mayonnaise will be absorbed, before serving ad in the reserved sauce.
Read more

Albers Cornbread

-
Image
Homemade cornbread. Perfect as a side for my BBQ pork chili ! I actually used the recipe right off the back of the Albers corn meal box! It's a tried and true recipe that our family loves!  Ingredients : 1 cup white cornmeal  1 cup all-purpose flour 1/4 cup sugar  1 tablespoon baking powder  1 teaspoon salt  1 cup milk  1/3 cup vegetable oil 1 large egg Directions: Preheat oven to 400°. Grease 8 inch square baking pan.  Combine cornmeal, flour, sugar, baking powder and salt and a medium bowl. Combine milk, oil and egg and small bowl; mix well. Add milk mixture to flour mixture; stir just until blended. Pour into prepared pan.  Bake for 20 to 25 minutes or until wooden toothpick inserted in center comes out clean. Serve warm.
Read more

Peanut Butter Banana Chocolate Protein Shake

-
Image
What could be better than chocolate and peanut butter in the morning?!? This is usually my go to shake! It's ones of my favorites! It uses pantry staples that you most certainly have in your pantry already. I've been using Orgain protein powders for years now and they are my favorite. I don't think they have a funny aftertaste and they blend well! Plus they are free from alot of common allergens!  Normally I would use ice in place of the frozen banana, however I happen to have some leftover frozen bananas. Using frozen bananas with give it a much creamier texture than using just ice. of course if you don't have frozen banan just use ice and an unfrozen banana! It's just as good! I like to use bananas that have a good speckle of to them! The bananas are much sweeter when they get to this point. I would t use black bananas though (I save those for banana bread). Lets get started on this simple shake! Ingredients : 1 scoop creamy cho...
Read more