June 1, 2016

Shrimp Fettuccine Alfredo

Even those of us who love being in the kitchen have days where we just don't feel like it. For me, these are days that I work. Sometimes, even with planning, the idea of cooking dinner just is not appealing.

But we all do plenty of things every day that we don't feel like doing. I don't EVER feel like doing laundry, scrubbing bathrooms, or ironing, but they get done every week. Actually, the ironing doesn't...I make Kevin do that. No worries, I told him before I suckered him into marrying me! Anyway, point is, we still need dinner!

On a day like today, these are the options:
1. Leftovers…I seem to be the only person in the house that enjoys them.
2. Takeout. I have to drive somewhere, get it, and spend money. If I spend money out on food, If I go out to food, I like going out to a restaurant over takeout, but I don't want to go out at all...it was a long day at work and I have to work tomorrow.
3. “Fend" That is what we call it in our house. This is where you fend for yourself and prepare your own stuff...could be cereal, could be a peanut butter and jelly sandwich, could be anything we have! The most appealing choice so far, but not very healthy.
4. Make something super quick and delicious, that doesn't seem like work.

Option four it is! 

Dinner (a dinner you could even serve to guests) is served! This is a dinner that far surpasses leftovers, takeout, and fend options!


Shrimp and Pasta:
4 bamboo skewers
1/2 box of fettuccine pasta
large raw shrimp (I used about about 20)
1 teaspoon of minced garlic
1 tablespoon of olive oil
salt and pepper for seasoning

1/2 pint of cherry tomatoes
1 cup of snap peas
1 1/2 tablespoon of olive oil

1 teaspoon of minced garlic
2/3 cup of heavy cream
2/3 cup of milk
1/4 cup of Parmesan cheese
3/4 cup of mozzarella cheese


Soak bamboo skewers in water for 10 minutes and preheat the grill to high. Bring a large pot of water to boil and boil fettuccine pasta according to box instructions. Drain pasta.

Rinse shrimp and pat dry with a paper towel and place into a bowl.  Add 1 teaspoon of minced garlic. Season with salt and pepper, drizzle with a tablespoon of olive oil. Stir to coat and marinate for 5 minutes.

Remove fibrous strings from snap peas and cut in half at an angle. Halve the grape tomatoes.

Put shrimp on skewers and grill about 3-4 minutes on each side until shrimp are pink and opaque throughout. Remove from grill.

Heat 1 1/2 tablespoons of olive oil in a large saute pan over medium heat. Add snap peas and tomatoes. Season with some salt and pepper. Cook for two minutes and transfer to a small bowl.

In the same pan you used for the veggies, add garlic and stir for 1 minute. Add heavy cream and milk. Stir till hot and bubbly, then add cheeses and stir until melted.

Add in pasta and coat. Add in veggies and stir till coated.

Plate and enjoy your dish!

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