• 20 August 2010
Fettuccine with Shrimp and Creamy Lemon Sauce, Peas, Sourdough Toast (see below for recipe) - a very rich, unique pasta. I don't make this very often, but when I do it is enjoyed thoroughly. It's so different from anything else I make. The ingredients are so good...fresh rosemary, lemon, shrimp, shallots, yum! I think grilling the shrimp next time would add great flavor.
Blackened Steak Salad with Maytag Blue Cheese - the husband's favorite dinner salad ever. I'm not sure how this happened, but most of my kids seem to enjoy blue cheese too, which makes this a keeper. I guess I'm shocked as I never enjoyed it as a youngster myself, but I'll take it! Now if I could just get them keen on watermelon again (??). Crazy kiddos :)
Cashew Chicken with Steamed Rice - again, that homemade hoisen sauce really came through (I opted for the PB and honey when given an option as that's what I had on hand). Tastes so much better than store-bought. Also, I sometimes add a colorful pepper to the mix as well and then go a little easier on the meat. I really love my rice cooker when it comes to dinners like this. What a great little gadget.
Tangy Pork Roast, Buttered Egg Noodles, Peas, Garden Salad with a simple vinaigrette - craving something "comforting" this week and since I had all the necessary ingredients to make this, I went for it. I'd consider making it again, but it didn't knock my socks off or anything.
Black Bean Tacos with Avocado, Green Salad, Fresh Berries from the farm stand- super fast, super simple, and a great little vegetarian option. I use those flour tortillas you cook yourself (Tortillaland from Costco being one example). They are the best.
For more dinner ideas, click here or view the Recipes to Love section of this blog.
Fettuccine with Shrimp and Creamy Lemon Sauce by Rick Rodgers
2 tablespoons unsalted butter, divided
1 pound large, shrimp, peeled and deveined (I used 1/2 lb when I made it to save $)
1/3 cup chopped shallots
Grated zest of 1 large lemon
3 tablespoons fresh lemon juice
2 cups heavy cream
3/4 cup canned reduced-sodium chicken broth (don't get the kind with corn syrup; opt for a natural version instead for best flavor)
4 teaspoons finely chipped fresh rosemary, plus small springs for garnish
Salt and freshly ground black pepper to taste
1 pound fettuccine (Barilla or De Cecco are my favorite brands of pasta)
1. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, just until they turn opaque, about 2 minutes. Do not overcook the shrimp, as they will be subjected to more heat later. Transfer the shrimp to a plate.
2. Add the remaining 1 tablespoon butter to the skillet and melt it. Add the shallots and cook, stirring often, until softened. Add the lemon zest and juice-the juice will immediately evaporate into a glaze. Stir in the heavy cream, chicken broth, and chipped rosemary, bring to a boil, and cook until the sauce has reduced to about 1 3/4 cups, 5 to 7 minutes. During the last minute, return the shrimp to the skillet. Season the sauce with salt and pepper.
3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the fettuccine and cook just until tender, about 9 minutes (I follow the instructions on the box for "al dente"). Drain well. Return the fettuccine to the pot.
4. Add the sauce to the pasta and mix well. Serve hot in individual bowls, garnished with the rosemary sprigs.
image by William Meppem