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The dinner tonight was a delicious Fettuccine Alfredo con Gamberetti (Italian for Shrimp). And what with a couple – a couple!? more like a hefty amount you’d say- of bruises, I’d say it was time to get up off the hurting ass and get in the kitchen and treat myself to some delicious homemade paste dinner. Hell why not! Even when in pain, doesn’t mean I’m going to not get in and do what I always do. Hell no!

Fettuccine Alfredo con Gamberetti e Noce Moscata-

Ingredients:

  • 1 lb Fresh Fettuccine
  • 1 tbsp Ricotta
  • 4 large shrimp (I used 7 medium-sized shrimp in my dish, but any is fine. It’s up to you how much you want)
  • salt and freshly ground pepper
  • 3 tbsp unsalted butter (I never put more than three, keeps the sauce at a nice consistency and not too buttery tasting)
  • 1/3 cup of mozzarella
  • 1 tsp rosemary
  • 1 cup Freshly grated Parmesan Cheese
  • 1/4 tsp nutmeg
  • 1 1/2 cups cream or half and half (your preference)
  • finely chopped garlic or garlic powder

Preparation:

Star by boiling the water; when it’s at its boiling point and when the water is at a rolling boil, add salt or (how it’s always been done) a little bit of olive oil and add in your fettuccine pasta. Stir it around so it doesn’t stick. If using fresh pasta it should only need to boil for 2-3 minutes. Pour pasta into strainer and begin on your sauce.

Combine cream and butter in a skillet or medium pot and let it simmer for about 5 minutes or until it has a slight thick, creamy consistency. Then combine ricotta cheese, mozzarella, and parmesan. When it is all combined then add nutmeg and a hint of pepper. – I use freshly ground black pepper corns and go at it from there, but you can use a pinch of finely ground black pepper.- Add pasta into sauce and that’s finished.

Gamberetti (Shrimp)– Preheat oven to 350 degrees fahrenheit. Cover cookie sheet with aluminum foil. In a small mixing bowl, after deveining shrimp and removing the shell (but if you’re really daring you can use the shells to make a shrimp stock, really good); place shrimp in mixing bowl, add rosemary, salt and pepper, finely chopped garlic and a bit of olive oil. Enough to coat so they DO NOT stick to the aluminum foil. Bake in the oven for a good 20 minutes or until it is a nice pink and they are nearly curled up.

Now serve and devour your dinner.

Tons of Love Bites,

Izzy

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