Sunday, February 27, 2011
Shrimp Scampi with Fettucini Alfredo and a side of Asparagus and Shallots
In the spirit of cabin fever and getting another foot and a half of snow... My friends and I travelled up an hour north of Albany to the little quaint town of Queensbury, where my father lives. He's currently in Florida on vacation, so it was the perfect excuse to use his beautiful kitchen to entertain a few of my closest friends.
The only thing I don't recommend, is drinking too much before you have a chance to finish cooking it all! Haha... I definitely made some very stupid mistakes because of the champagne giggles I had.
So what I attempted to make was Shrimp Scampi with Fettucini and an Alfredo Sauce! It was good, the shrimps were superb but I forgot a main ingredient in the sauce. And I accompanied it with Asparagus and Shallots, which were a nice pair to the dish.
Ingredients:
• 2 bushels of asparagus with the hard ends removed
• 8 to 10 shallots, peeled
• 2 cloves of garlic, minced
• dash of salt
• dash of lemon pepper
• squeeze of lemon
• dash of white vinegar or wine
Cook the asparagus and shallots first in a large skillet with a cover for about 20 to 25 minutes. Squeeze in a lemon, add some garlic, lemon pepper and a dash of white vinegar or wine! These take the longest compared to the shrimp which take only 8 minutes max.
Uncover for the last 5 to 10 minutes and add a little water if the juices completely evaporate. This is just like my caramelized asparagus recipe except I added 8 or so shallots, which I love!
Ingredients:
• 1 lb of raw shrimp, shelled and deveined.
• .5 stick of butter
• squeeze of lemon
• 2 cloves of garlic, crushed and minced
• a handfull of freshly chopped scallions
• dash of sea salt
• dash of pepper
• dash of red pepper
• Large bag of spinach fettucini
• 8 ounces of freshly grated parmesan
• 8 ounces of heavy creme
Start boiling your fettucini now and follow their instructions, remember to rinse with cool water so the noodles stop cooking and splash on a little extra virgin olive oil so they don't stick.
After you've peeled and deveined your shrimp, or you've boughten the kind that already are! Only 2 dollars extra a pound, but so worth it cause it can take forever! You're ready to fry em up!
Make sure you pat them dry with a paper towel, cover in all the spices, and throw on your garlic and chives! Roll em around a little bit. Put your butter in the skillet on high and once it's melted throw in your shrimp without overcrowding them! After 2 to 3 minutes flip each shrimp individually with tongs. It's the only way you'll be able to do it fast enough! Wait another two minutes, they should be nice and golden on each side. Depending on the size of your skillet it could take you two batches or so.
Set aside and squeeze a fresh lemon over top when they're done.
Now this is where I made my mistake! I was already 3 to 4 glasses of champagne deep at this point and feeling mighty silly talking with my friends and remembering the old days of high school and the like...
Take a small container of heavy creme and pour it slowly into your skillet that you fried the shrimp in. Put it to low heat so it doesn't bubble over! Now take your parmesan cheese and start sprinkling it in slowly till it melts and add a splash of chardonnay! If it's not thick enough, add a little sprinkling of flour slowly but surely. Make sure you scrape the bottom of your skillet with the wooden spoon your using to get all that delicious fried shrimp stuff out!
I forgot to add the cheese all together, I was wondering why my sauce was so runny and I had to keep adding so much flour haha... Don't drink and drive kids! ;P
Well I've got a really big day ahead of me tomorrow work wise, so hope you guys enjoy the recipe! Thanks again to Norah, Alyssa, and Tucker for making last night so much fun :D
Peace out girl scouts,
Justin Francis Kane
.
The only thing I don't recommend, is drinking too much before you have a chance to finish cooking it all! Haha... I definitely made some very stupid mistakes because of the champagne giggles I had.
So what I attempted to make was Shrimp Scampi with Fettucini and an Alfredo Sauce! It was good, the shrimps were superb but I forgot a main ingredient in the sauce. And I accompanied it with Asparagus and Shallots, which were a nice pair to the dish.
Ingredients:
• 2 bushels of asparagus with the hard ends removed
• 8 to 10 shallots, peeled
• 2 cloves of garlic, minced
• dash of salt
• dash of lemon pepper
• squeeze of lemon
• dash of white vinegar or wine
Cook the asparagus and shallots first in a large skillet with a cover for about 20 to 25 minutes. Squeeze in a lemon, add some garlic, lemon pepper and a dash of white vinegar or wine! These take the longest compared to the shrimp which take only 8 minutes max.
Uncover for the last 5 to 10 minutes and add a little water if the juices completely evaporate. This is just like my caramelized asparagus recipe except I added 8 or so shallots, which I love!
Ingredients:
• 1 lb of raw shrimp, shelled and deveined.
• .5 stick of butter
• squeeze of lemon
• 2 cloves of garlic, crushed and minced
• a handfull of freshly chopped scallions
• dash of sea salt
• dash of pepper
• dash of red pepper
• Large bag of spinach fettucini
• 8 ounces of freshly grated parmesan
• 8 ounces of heavy creme
Start boiling your fettucini now and follow their instructions, remember to rinse with cool water so the noodles stop cooking and splash on a little extra virgin olive oil so they don't stick.
After you've peeled and deveined your shrimp, or you've boughten the kind that already are! Only 2 dollars extra a pound, but so worth it cause it can take forever! You're ready to fry em up!
Make sure you pat them dry with a paper towel, cover in all the spices, and throw on your garlic and chives! Roll em around a little bit. Put your butter in the skillet on high and once it's melted throw in your shrimp without overcrowding them! After 2 to 3 minutes flip each shrimp individually with tongs. It's the only way you'll be able to do it fast enough! Wait another two minutes, they should be nice and golden on each side. Depending on the size of your skillet it could take you two batches or so.
Set aside and squeeze a fresh lemon over top when they're done.
Now this is where I made my mistake! I was already 3 to 4 glasses of champagne deep at this point and feeling mighty silly talking with my friends and remembering the old days of high school and the like...
Take a small container of heavy creme and pour it slowly into your skillet that you fried the shrimp in. Put it to low heat so it doesn't bubble over! Now take your parmesan cheese and start sprinkling it in slowly till it melts and add a splash of chardonnay! If it's not thick enough, add a little sprinkling of flour slowly but surely. Make sure you scrape the bottom of your skillet with the wooden spoon your using to get all that delicious fried shrimp stuff out!
I forgot to add the cheese all together, I was wondering why my sauce was so runny and I had to keep adding so much flour haha... Don't drink and drive kids! ;P
Well I've got a really big day ahead of me tomorrow work wise, so hope you guys enjoy the recipe! Thanks again to Norah, Alyssa, and Tucker for making last night so much fun :D
Peace out girl scouts,
Justin Francis Kane
.
New Blog, yey!
So I didn't quite know what to do as far as transferring my posts... Should I do it all at once? Or should I do it slowly and surely and eventually get all of my recipes here? I guess we'll see, but I'll start off with just doing this post and then another for my own peace of mind.
I'm loving the freedom over here at Blogger though, it seems much more sophisticated and professional as far as platforms go. Lets hope this is a good start to a long lasting relationship.
Later Food Lovers!
Justin Francis Kane
.
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