Thursday, 25 April 2013

Fettuccine alfredo

Given how much my Big Kid loves his "pasta with white sauce", I'm pretty surprised that I have yet to post about it.  I have one reference to a vegan version here where I get all fancy-pants on you and use a garlic confit (which I'd quite completely forgotten about and am now reminded of how much I loved to have it in my fridge and cook with it and will be making more in a few days) and tofu.  It's delicious but different from this one.

Linquine alfredo with shrimp.
This one is creamy and dreamy.

Quick and delightful.

And easy-peasy.

Miam, miam

I based it on a recipe I found in my handed-down edition of Janet and Greta Podleski's Looneyspoons cookbook.  The cover is falling off and the pages have been splattered but I refer to it often.  This version is not quite as low-fat as theirs but that's what I do.

Linguine Alfredo
based on a recipe from Looneyspoons
1 lb linguine, fettuccine, penne rigate or any pasta that will cup the sauce nicely
2 strips bacon, cut into tiny pieces
1-2 cloves garlic, minced (I love my microplane)
1 1/2 c 2% milk
1 1/2 Tbsp flour
1/3 c cheddar cheese, medium, grated
1/2 tsp dried basil
1/4 tsp each salt and pepper
1 lb cooked shrimp, tails removed, thawed
1/4 c sour cream
3/4 c green peas, thawed or canned

- cook pasta, drain and return to pot with sauce
- while pasta is cooking, prepare sauce.
- cook bacon to very crisp but not burnt, add garlic and sauté 1 minute.
- mix milk and flour together to smooth.  Add to garlic.  Increase heat to med-high, cook and stir until thick and bubbly 4-5 minutes.
- reduce heat to low, add cheese, basil, S&P, cook 1 more minute to melt cheese.  Add shrimp, sour cream and peas.  Heat through.
- add pasta to the sauce and toss to coat.
- best served immediately, but leftovers are good too.

Variations: you can add a can or two of tuna, skinless salmon or chopped chicken.

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