Tonight, a super quick garlic shrimp alfredo pasta.
Yes, the three of us eat a full pound of shrimp.
Start a large pot of salted water to boil for your noodles; linguini, fettuccini, spaghetti. My family doesn't have a shape preference as long as the sauce is delicious. Cook the pasta until al dente (to the tooth), drain - but do not rinse - the noodles and set aside. For my family, I cook eight ounces of pasta.
Saute five peeled and minced cloves of garlic in butter and olive oil, about two tablespoons of each type of fat, until the garlic is fragrant but not browned. Add a pound of peeled and deveined shrimp, flipping to coat in the garlicky fats and quickly cook until curled and pink. Sprinkle the shrimp with some coarse sea salt and a grind or two of fresh black pepper and remove from the pan to a bowl to await plating.
(The following amount will coat eight ounces of pasta. Double if you are cooking a full pound, sixteen ounces, of pasta) In the same pan that you cooked the shrimp, add two additional tablespoons of butter. Melt the butter. Add one cup full fat heavy whipping cream, stirring well. Add one cup of freshly grated parmesan, in three additions, stirring well to melt the cheese and incorporate it into the sauce. Add a shaving of freshly grated nutmeg and a grind or two of fresh black pepper. Add the drained pasta and stir well to thoroughly coat the pasta. The residual loose starch (remember, this is why you didn't rinse the pasta) on the noodles will help to thicken the sauce.
Divide the sauced pasta between four plates or pasta bowls. Divide the garlic shrimp between the four plates. Serve steaming hot with additional shaved parmesan.
December 23, 2014