Posts Tagged 'pasta'

Shrimp Alfredo

Shrimp Alfredo

Shrimp Alfredo

A decadently creamy Alfredo sauce is probably the quickest and easiest pasta sauce to whip up. Made simply of butter, Parmesan cheese, and heavy cream, a homemade version of this sauce is infinitely better than anything you could buy pre-made at the store.

This popular sauce was invented by Roman restaurateur Alfredo di Lelio back in 1914.  He added Parmesan to a classic butter sauce in an attempt to create a dish that would be appetizing to his pregnant wife.  Little did he know that this simple three ingredient sauce would become a classic in the United States thanks to Hollywood actors like Douglas Fairbanks that frequented his restaurant.

Since the sauce is made of just three ingredients, it is important to use high-quality components.  Never use margarine or a butter substitute.  Also, look for a wedge of a good Parmesan in your deli department. Pre-grated cheese won’t give you as flavorful as sauce or melt as smoothly.

I like to add a touch of freshly ground nutmeg to all my cream sauces. It’s a trick I learned in culinary school in France.  The nutmeg adds another layer of flavor to a dish. A dish is fine without it, but a little can add that special touch to the end result. The trick is to always use freshly grated nutmeg and never use the powdered version.

Serve Alfredo sauce plain over your favorite pasta or dress it up with sautéed shrimp and mushrooms like I do in this version. Chicken could easily be substituted for the shrimp if you are not a seafood fan.

Shrimp Alfredo

For the Alfredo Sauce:
1 cup heavy cream
2 tablespoons unsalted butter
1 cup freshly grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

For the pasta:
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup thinly sliced button mushrooms
1/2 cup finely diced yellow onion (1 small onion)
1 clove garlic, minced
1 pound medium shrimp (30/40 count), peeled and deveined
1 box (1 pound/16-ounce) fettuccine, cooked per package directions and kept warm
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)

To make the Alfredo sauce: In a medium saucepan over medium-high heat, bring the heavy cream and butter to a boil. As soon as it boils, stir in the Parmesan cheese and cook until melted. Remove the sauce from the heat and add the nutmeg. Season with salt and pepper to taste. Cover and keep warm.

To assemble the pasta: In a large sauté pan over medium-high heat, melt the butter and oil. Add the mushrooms and cook, stirring frequently, until the liquid from the mushrooms evaporates and they become slightly golden, about 10 minutes. Add the onion and garlic and cook until the vegetables are soft, about 5 minutes. Add the shrimp and sauté until cooked through, about 4 minutes.In a large mixing bowl toss together the warm pasta, the Alfredo sauce, and the shrimp mixture. Season with salt and pepper to taste. Garnish with Parmesan cheese, if desired. Serve immediately.

Serves 6 to 8.

 

 

Recipe from Simply Suppers by Jennifer Chandler

Story excerpted from Jennifer Chandler’s bi-weeky Commercial Appeal newspaper column Dinner Tonight.

Photo and Food Styling by Jennifer Chandler.

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Mama’s Spaghetti

I wish I could say this recipe came from a true Italian, but this is the name my girls’ have affectionately given my meaty spaghetti sauce.

It’s really just a simple sauce made from ground beef. But it sure is yummy!

I have been making it for years.  I always keep a portion or two in my freezer for those days when I run out of time, but still want a home-cooked dinner. Serve it over pasta or use it in your next lasagna.

I have experimented with fresh tomatoes, canned whole tomatoes, and canned diced tomatoes, but I have found that canned crushed tomatoes offer the best “saucy” texture. If you like chunks of tomatoes in your spaghetti sauce, then add a small can of diced tomatoes to this basic recipe.  I often add a half a pound of Italian sausage for a little extra “Italian-ness.”

Enjoy!

Mama’s Spaghetti

1 tablespoon olive oil
1 pound ground beef
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup finely diced green bell pepper (1 small pepper)
1 clove garlic, minced
1 can (28-ounce) crushed tomatoes with juice
1 teaspoon dried basil leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 box (1 pound/16-ounce) spaghetti, cooked per package directions and kept warm

In a large stockpot or Dutch oven over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the meat and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat.

Drain all but about 1 tablespoon of fat from the pot. Add the onion, bell pepper, and garlic. Reduce the heat to medium and cook, stirring occasionally, until soft, about 4 minutes. Stir in the tomatoes, basil, thyme, and oregano. Season with salt and pepper to taste. Return the meat to the pot and stir to combine. Over high heat, bring the sauce to a boil. Reduce the heat to medium-low and simmer, covered, until thickened, about 45 minutes. Adjust the seasonings as needed. Serve hot over warm pasta.

Serves 6.

Cooking Tip: Draining the excess fat once the ground beef is cooked makes for a healthier and less greasy finished dish.

Freezes well.


Jennifer Chandler

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