Alfredo Sauce with Fettuccine and Shrimp

  Alfredo Sauce with Fettuccine and Shrimp is Easy! 

When it was first done, hundreds of years ago, Fettuccine Alfredo was just pasta with melted butter and parmesan cheese. I had it like that myself a few times growing up in New Jersey and I still make it that way sometimes. Then the world turned and it had to have “Alfredo sauce” included to the extent that it’s now what we all think of when we see or hear of Fettuccine Alfredo.

Ya gotta do it for yourself. It’s so easy and so good. Or, you could buy some ready to go Alfredo sauce in the store on your way home.

Shh,,I won’t tell on you.

Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the  around so that won’t stick together and stir it occasionally as it cooks.

While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side. 

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Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.

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When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up. 

Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce.

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Serve it up!

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With some good pinot grigio or maybe a nice chianti. Chianti wouldn’t be a sacrilege with a shrimp dish, would it?

Also, of course, some of poppop’s,,,,,,er,,,,YOUR homemade bread.

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Alfredo Sauce with Fettuccine and Shrimp.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the around so that won't stick together and stir it occasionally as it cooks.
  2. While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side.
  3. Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.
  4. When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up. Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce. Serve it up!
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Shrimp Piccata – Quick and Easy – 25 Minutes

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Shrimp Piccata is another

..quick and easy traditional Italian recipe that..

.. is still a great weeknight dinner for busy people.

In the United States it is most frequently done with chicken breast filets and served with pasta.

We have posted a recipe for chicken piccata and another for Salmon Piccata

In Italy it is most often made with veal and served by itself as the “secundo” or main course.

If you and your gang like shrimp then you will love this Shrimp Piccata. 

You can buy your shrimp already thawed, peeled and deveined in the seafood section of your grocery store. If your shrimp have to be thawed it will just take a couple of minutes in the microwave and a few more to peel and devein.

Put a pot of salted water on at medium high and add the pasta. When the water starts to simmer the pasta will be done. Stir it a few times while it’s cooking. If it is al dente before you are done with the Shrimp Piccata just drain off the water, drizzle in a little olive oil and stir it up getting the pasta all coated with the oil. Put it on an idle back burner to keep warm.

In fact, when the Shrimp Piccata is ready you could heat up the pasta right  in the Shrimp Piccata.

Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan.

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Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley.

Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat.

Bring it up to a fast simmer and after about a minute turn the shrimp over. 

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After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.

Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.

Bon Appetito!

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We had the rest of that nice bottle of white wine – an Italian Soave – with our Shrimp Piccata. 

And of course some of Poppop’s easy homemade bread for dipping!

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Shrimp sautéed in white wine with lemon slices and capers.
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Cuisine Italian
Prep Time 5-10 minutes
Cook Time 15-20 minutes
Servings
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Cuisine Italian
Prep Time 5-10 minutes
Cook Time 15-20 minutes
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Instructions
  1. Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan. Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley. Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat. Bring it up to a fast simmer and after about a minute turn the shrimp over. After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.
  2. Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.
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Filet Mignon – Quick and Easy – 30 Minutes

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If Filet Mignon sounds a little too restauranty and chefy for you to make at home.

That is not so!

It definitely qualifies as Quick and Easy and …….

……..it’s not real expensive. You can get USDA choice beef tenderloin steaks for $8.99 – $9.99 a pound at Costco and Sam’s. A pound will give you two big (8oz.) steaks or 3 -4 regular size.

And,,,you will still get this great meal on the table in less than 30 minutes.

Tonight I put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter.

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Stir them a few times as they do their thing. When the onions have started to wilt add the white wine – or chicken stock – and let the wine simmer and reduce a little.

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While the veggies are getting cooked. Multi task a little and put another skillet on a medium high and swirl about a tablespoon of olive oil in.

Salt pepper and garlic powder both sides of your beef tenderloin steaks and put ’em in the skillet. Just sear each side for about 2 minutes and …..

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……put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don’t worry about them not being cooked on the inside they are going to cook some more in with the wine and the mushrooms.Filet Mignon-3-poppopcooks.com-beef tenderloin-beef tenderloin recipe-beef steak-beef recipes-tenderloin-easy filet mignon recipe-Quick and easy-gluten free-paleo

Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas.

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If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.

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Add the salt, pepper, onions, garlic and rosemary.

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Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom.

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Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want   – rare is soft to a poke or 140-145° on a meat thermometer – starting to get firm or 155-160° is medium – firm or 165-170° is well done.

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Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.

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Oh yeah, and get after the rest of that red wine. We had a nice bottle of pinot noir with our filet mignon.

Of course some of Poppop’s easy homemade bread is always nice too.

 

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Prep Time 10 minutes
Cook Time 15-20 minutes
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Prep Time 10 minutes
Cook Time 15-20 minutes
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Instructions
  1. put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter. Stir them a few times as they do their thing. When the onions have started to wilt add the white wine - or chicken stock - and let the wine simmer and reduce a little.
  2. Salt pepper and garlic powder both sides of your beef steaks and put 'em in the skillet. Just sear each side for about 2 minutes and put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don't worry about them not being cooked on the inside they are going to cook some more with the onions and mushrooms.
  3. Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas. If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.
  4. Add the salt, pepper, onions, garlic and rosemary. Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom. Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want - rare is soft to a poke or 140-145° on a meat thermometer - starting to get firm or 155-160° is medium - firm or 165-170° is well done.
  5. Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.
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Baked Cod One Pan Dinner – Quick and Easy – 25 Minutes

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Your Baked Cod One Pan Dinner is…

……easy and delicious. And,,,it’s all going to be ready to serve in 25 minutes or less. 

We’ve gotten to where we do the whole meal in one pan in the oven or one pot on the stove a couple of nights a week. As long as it still turns out real good it works for us and for a lot of my readers.

When you do it in the oven you should aim at using ingredients that all take as close as possible to the same time to cook. That doesn’t mean that you couldn’t add ingredients after the first ingredients have cooked some. But, doing that in the oven is a little more involved than on the stovetop.

This baked cod one pan dinner is 10 minutes doing the easy preparation and 15 minutes in the oven.

Set the oven at 450°F/232°C. Put the butter in a bowl in the microwave and melt it.

Line a cookie sheet with aluminum foil or use a nonstick cookie sheet. Peel the potatoes and carrots then cut them into french fry shapes.

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Put the carrots and potatoes in the cookie sheet and drizzle them with some olive oil. Sprinkle the salt, pepper and 1/2 of the rest of the spices on the pile and toss everything together with your hands or a flipper kind of utensil.

Spread them out towards the sides of the cookie sheet leaving room in the middle for the cod fillets.

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Add the lemon juice, and the rest of the dry ingredients except the salt to the melted butter. The cod fillets have enough of their own salt.

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Lay the cod fillets on the empty spot in the cookie sheet.

Brush half of the melted butter mixture onto the cod fillets.

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Put it in the oven on a middle shelf and bake it for 15 minutes. If you want it to be a little crisp on the top surfaces switch the oven to broiler and move it to the top shelf for the last couple of minutes.

Top off the cod fillets with the rest of the butter mixture and serve up your Baked Cod One Pan Dinner.

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Gammy opted for some Chardonnay tonight so, yup, that’s what we had and it made real nice combo with our Baked Cod.

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Cod filets baked with the potatoes and carrots all in one cookie sheet.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Votes: 1
Rating: 5
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Instructions
  1. Set the oven at 450°F/232°C. Put the butter in bowl in the microwave and melt it. Line a cookie sheet with aluminum foil or use a nonstick cookie sheet. Peel the potatoes and carrots then cut them into french fry shapes.
  2. Put the carrots and potatoes in the cookie sheet and drizzle them with some olive oil. Sprinkle the salt, pepper and 1/2 of the rest of the spices on the pile and toss everything together with your hands or a flipper kind of utensil. Spread them out towards the sides of the cookie sheet leaving room in the middle for the cod fillets.
  3. Add the lemon juice, garlic powder, black pepper, dried basil and dried rosemary to the melted butter. Notice no salt. The cod fillets have enough of their own salt. Place the cod fillets on their spot in the cookie sheet. Brush half of the melted butter mixture on the cod fillets. Put it in the oven on a middle shelf and bake it for 15 minutes. If you want it to be a little crunchy on the top surfaces switch the oven to broiler and move it to the top shelf for the last couple of minutes.
  4. Top off the cod fillets with the rest of the butter mixture and serve up your Baked Cod One Pan Dinner.
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