One of my sisters sent me this recipe back in 2004 - I can't believe I have only made it once before last night. Josh is a huge Fettuccine Alfredo lover. I seriously think that he would eat it weekly if I made it that often. I am usually a huge cheater with my Alfredo sauce, though. They sell these sauce packets at a nearby grocery store, and they taste so good when prepared that I usually use them. But after making this pasta last night, I realized that it is just as easy to make your own sauce. I don't know why I don't do it more often!!
This recipe is extremely versatile. You can change the cheese - the recipe calls for Parmesan and I used Pecorino Romano. My sister's original recipe calls for scallops, but I used shrimp, but it would also be delish with chicken, bacon or crab. Ohh, or even salmon would be great. (I have actually never prepared scallops before, so maybe I will try that next time!) The asparagus could also easily be substituted - broccoli, peas....the possibilities are endless! I used the evaporated milk instead of cream, and it did not compromise the flavor or texture at all. I did overcook my asparagus, though. I just got my steamer for Christmas, and don't have the times down for different veggies, so I need to work on that. But this was yummy! Josh was extremely pleased - I got tons of compliments!!
Shrimp Pasta in White Sauce
1/2 c butter
1 c sliced mushrooms
1/4 onion, diced
1 lb shrimp, peeled & amp; deveined
1/4 c flour
1 c chicken broth
1 c cream or evaporated milk
1/2 c fresh Parmesan cheese
dash of nutmeg
1/4 t garlic powder
3/4 c steamed asparagus, but on a diagonal in 1/2 in. pieces
12 oz pasta noodles
Boil water in a large saucepan. Add noodles and cook until al dente.
In the meantime, melt 1/4 c butter in a medium saucepan over medium heat. Slowly cook the onions and then add mushrooms and cook until both are tender. Add shrimp and cook until shrimp have changed color and are cooked through.
In another large saucepan, melt the other 1/4 c butter. Add flour and stir until combined. Cook and stir for about 2 minutes. Then stir in chicken broth, cream, and pepper to taste. Add garlic powder and nutmeg to taste as well. Stir in the Parmesan cheese. Simmer 5-10 minutes or until it thickens. Stir the mushroom-shrimp mixture and asparagus into the sauce and combine. Serve over hot pasta.
This is my all time favorite go-to salmon recipe. Whenever I crave salmon, this is what I crave. When I go to a restaurant and order salmon, I am always disappointed because it doesn't taste like this. The only bad thing about this recipe is that I think it is really the best when you marinate it 24 hours. So, if I ever have a craving hit me, I can't just go home and make this. I think that if you do not have the 24 hours to marinate, it would be good to take the leftover marinade and cook it donw on the stove as a sauce to serve on the fish. If you marinate for 24 hours, though, believe me - nothing else is needed. This is one of the very few recipes that I have that I make over and over again. I decided to add a side dish of fresh green beans. I have had this recipe saved for a long time, but have never tried it until last night. I was afraid that there wouldn't be a ton of flavor to them, so I added garlic. A LOT of garlic! I halved the recipe, but added about 3 cloves of garlic chopped fine. At first I was afraid that the garlic would overpower the sesame seeds, and I think I was right. If I make these again, I would still add that amount of garlic, but I would double the sesame seeds as well. In fact, even if I didn't add the garlic, I would double the amount of sesame seeds. This was the perfect dinner, though. After I ate, I felt very satisfied, but not stuffed. Perfect for a hot evening.Soy Ginger Salmon
from Allreicpes.com
INGREDIENTS
- 1 pound salmon fillets
- 1/3 cup brown sugar, divided
- 2 teaspoons lemon pepper, divided
- 1 teaspoon garlic powder, divided
- 1/3 cup low sodium soy sauce
- 1 tablespoon olive oil
- 1 (1 inch) piece fresh ginger root, minced
- 1/3 cup orange juice
DIRECTIONS
- Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
- Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
- Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
- Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
- Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.
Sesame Green Beans Adapted from Allrecipes.com INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- 1 pound fresh green beans
- 3-4 garlic cloves, chopped
- 1/4 cup chicken broth
- 1/4 teaspoon salt
- freshly ground black pepper to taste
DIRECTIONS
- Heat oil in a large skillet or wok over medium heat. Add sesame seeds and garlic. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
- Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.
