Sunday, August 23, 2015

Garlic Butter White Wine Shrimp Fettuccine

I'm a girl that can't resist a cream sauce. And when a cream sauce coats shrimp and pasta? I'm all in. And this recipe (courtesy of Pinch of Yum) does not disappoint.

To get things started, I made a batch of homemade fettuccine. 


Yes, the recipe calls for linguine, but I don't have an attachment for that on the pasta maker. I also thought the slightly broad profile of the fettuccine noodles would provide more real estate for the cream sauce. See? Always thinking.

With the pasta done, I heated some butter in a pan, added some minced garlic and gave it a saute for about a minute. Some homemade chicken stock was added, along with some water. The pasta was added and everything was brought to a boil.


I lowered the heat and let the pasta simmer until almost all of the liquid was absorbed.

In another pan, I melted some butter and added the shrimp.


Wine was added to the shrimp, along with some garlic and sage. This is where I deviated from the recipe. Instead of covering the shrimp and letting continue to cook, I added it right into the pasta. My concern was that if I let the shrimp keep cooking, they would be overdone by the time it came to bring all of the ingredients together.

Anyway, with the shrimp now introduced to the pasta, I added cream, Parmesan, a quick squeeze of lime juice, plus some salt and pepper. 


Is this dish low in calories? Not by a long shot. Is it rich, slightly decadent, and unbelievably delicious? Absolutely. Indulge yourself. I promise you won't regret it.

Chinese Chicken Pasta Salad with Sesame Dressing

It's August. It's hot. It's humid. It's time to break out a pasta salad for dinner. This recipe (courtesy of The Recipe Critic), contains so many of the Asian flavors that we love, so I decided to give it a try.

I had all of the ingredients on hand, except for the chow mein noodles. I knew what the author was intending, which was to use the cooked and crunchy noodles. Couldn't find any here, so I made my own.

This is the package I worked with:


I eyeballed about how much I would need, broke them off from the rest of the package...


...then cooked the noodles until just done.

Then I heated up some vegetable oil in a saute pan and added them into the pan in batches.

In no time at all, I had a pile of crispy, crunchy noodles.


From there, it was just a matter of combining chicken, lettuce, pre-cooked rotini pasta, cabbage, onion, carrots, and almonds. I didn't want the chow mein noodles to get soggy, so I left them as a garnish once the salad was tossed with the dressing.

And speaking of the dressing, all it takes is vegetable oil, rice vinegar, sesame oil, honey, dijon mustard, soy sauce, sesame seeds, plus a bit of salt and pepper. Whisk it all together until combined, then pour over it over the salad.

The chow mein noodles were scattered on top and we were ready to eat.

This salad has it all -- sweet, spicy, salty, crunchy, nutty. We loved it and it will make return appearances on our table year round.