|Fettuccine Alfredo with Shrimp and Scallops, Red Cherries, Broccoli.|
Some days, you need to make fancy comfort food. That's what I needed last night. It's just been a rough week (ok, rough month), and it was time for some cream sauce to make it temporarily better. And so, fettucine alfredo from scratch, with shrimp and scallops.
This is not healthy. Do NOT make this if you are watching your weight, cholesterol, blood pressure, blood sugar, or anything else. This is the epitome of indulgence, and it's delicious.
I added some cherries and broccoli at lunch to make it at least somewhat nutritious. I added in shrimp and scallops, but this would be delicious with just about any seafood or chicken. I'll give you the recipe for the sauce, which matches about a pound of pasta, cooked. You will love it!
1/4 cup butter
1 cup heavy cream
1 cup dry white wine
1 cup freshly grated parmesan
1 garlic clove, minced
2 teaspoons cornstarch
salt, to taste
1 pound dried pasta, cooked al dente
In a medium sized non-stick pot, melt butter. Stir in garlic and saute just until fragrant, about 2 minutes. Pour in cream and wine; heat over medium-low heat until just barely bubbling on the sides. Stir in cornstarch and bring to a boil; reduce heat to low immediately and whisk together until thickened. Add in parmesan and salt, if necessary, whisking until smooth. Toss with hot, cooked pasta and any other toppings desired (seafood, chicken, broccoli, asparagus, etc.). Serve immediately and enjoy!
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