ALFREDO SAUCE

I’m backkkkk!!! Sorry I’ve been away so long, but life sometimes gets in the way. I’ve missed my followers and I’m excited to get back into all things food! So let’s start with this yummy Alfredo Sauce recipe I found today on food.com, I’ve adjusted it to suit my taste. You have to try this super creamy sauce soon! Pair it with some blackened or spicy grilled chicken or shrimp and you’re golden!

INGREDIENTS
16 ounces linguine
4 cloves garlic chopped finely
1 1⁄2 pints heavy cream
1⁄2 cup butter
3 tablespoons cream cheese
1⁄2 teaspoon garlic powder
1⁄2 cup grated parmesan cheese
salt and pepper

DIRECTIONS
1. Cook pasta according to package directions, drain and set aside.

SAUCE:.
1. Put butter in large saucepan on medium heat, add chopped garlic and cook for about 30 secs, add cream cheese, let melt, stir in 1 pint of heavy cream.
2. Let simmer for 5 minutes, stirring frequently.
3. Slowly stir in the parmesan cheese, about 1/4 cup at a time.
4. Add garlic powder, salt and pepper if desired. Simmer for about 15 minutes on low heat, stirring frequently.
5. If sauce seems to be really thick then slowly stir in the rest of heavy cream.
6. Toss pasta with sauce, garnish with freshly grated parmesan cheese

NOTE : I love using fresh broccoli, so I sautéed about 4 cups of broccoli in a little butter with 4 cloves chopped garlic, red pepper flakes and a little sea salt. Then I added it to the sauce.

image

LEMON SHRIMP SCAMPI

This is one of my favorite pasta dishes! I love making it in spring time because my glorious lemon tree is absolutely covered in huge lemons!

It’s flavorful, zesty, spicy, light and so fresh! I like this dish a lot more than the heavy, oily, creamy version that you’d find in restaurants. The flavorful sauce just soaks into the pasta and the leftovers taste even better the next day!

Here’s the recipe, definitely give it a try if you’re a lover of lemon and garlic!

Ingredients

8 garlic cloves, pressed or grated

2 lemons, zested and juiced

5 tablespoons olive oil

1 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

1 pound medium shrimp, peeled, deveined and butterflied (reserve shells)

1/4 onion

1 pound thin linguini

2 tablespoons butter

1 small bunch parsley, leaves chopped

Directions

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside to marinate.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguine and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1 cup of cooking water.

Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine.

Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

image

image

image

image

I am submitting this recipe to the amazing Angie’s Fiesta Friday #61 at http://fiestafriday.net/2015/03/27/fiesta-friday-61/

BAKED ZITI

OK… so maybe I have a little thing going on for Italian food! I swear it’s my best friend’s fault and her name is Katherine Pagaaaannnnoooo * I just tried to pronounce it in her voice, not the same, I miss her and Italy and her cooking is so far away*… anyways, I digress! I decided to try this recipe because the seasonings looked about right! Am I the only one who chooses recipes based on what the seasonings look like? Show of hands!? *bunch of weirdos* 😀

This recipe turned out delicious and my small family of four devoured a meal made for 8! Well I guess if I didn’t starve them half to death while I took pics, I might have had some left overs for lunch! Here’s the recipe, have at  it! Bon Apetite or whatever! *insert weird hand gestures*

INGREDIENTS

  • 1 lb hot Italian sausage, removed from casings
  • 1 (14.5-oz) can fire roasted diced tomatoes with garlic
  • 1 (8-oz) can tomato sauce
  • ½ (6-oz) can tomato paste
  • 1 Tbsp dried Italian seasoning
  • 16 oz whole milk ricotta cheese
  • 4 oz fresh grated parmesan cheese
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 lb dried pasta (ziti or penne are best)
  • 3 cups water
  • 1 (8-oz) package shredded Italian cheese blend ( I used half and it was plenty cheesy)
  • basil, for garnish

DIRECTIONS

  1. In a large skillet over high heat, brown sausage, about 10 minutes. (I drain the oil to cut down on the fat)
  2. Add tomatoes, sauce, paste, Italian seasoning, dried pasta, and water. Stir to combine, cover and bring to a boil. Boil until pasta is al dente.
  3. Meanwhile; combine ricotta, parmesan cheese, salt and pepper in a medium bowl. Stir until well incorporated.
  4. Stir ricotta mixture into pasta. Preheat oven to broil. Top skillet with shredded cheese and place in oven. Broil until cheese is bubbly and golden brown. Keep a close eye on it or you will have crispy cheese pretty quick.
  5. Garnish with basil and serve. Easy peasy!

FB_IMG_1426657238619 FB_IMG_1426657244123 FB_IMG_1426657260796 FB_IMG_1426657273010