Capellini & Shrimp Alfredo
Scott was 'jonesin' for alfredo sauce...which he'd never made. He looked up an Emeril recipe, added Gruyere and shrimp and off to the races! SOOOO yummy. He served this with garlic bread and roasted squash (oil, s&p, roasted in 400 oven till tender maybe 15 min)
Ingredients
1/2 lb capellini
1/lb peeled & deveined shrimp, medium size...or whatever:)
6 tablespoons unsalted butter
1 small yellow onion, minced
1 cup heavy cream
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup grated Gruyere
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh basil, for garnish, optional
Directions
Cook the capellini in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add onion and saute until tender and carmelized. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes, add the shrimp and cook till pink, maybe 3-5 min depending on size. Remove from the heat.
Add the cooked pasta to the pot of sauce, set over medium-high heat along with the reserved cooking liquid. Add half of the Parmesan/Gruyere and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan/Gruyere and garnish with basil, if desired. Serve immediately...and moan with pleasure:)
Ingredients
1/2 lb capellini
1/lb peeled & deveined shrimp, medium size...or whatever:)
6 tablespoons unsalted butter
1 small yellow onion, minced
1 cup heavy cream
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup grated Gruyere
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh basil, for garnish, optional
Directions
Cook the capellini in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add onion and saute until tender and carmelized. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes, add the shrimp and cook till pink, maybe 3-5 min depending on size. Remove from the heat.
Add the cooked pasta to the pot of sauce, set over medium-high heat along with the reserved cooking liquid. Add half of the Parmesan/Gruyere and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan/Gruyere and garnish with basil, if desired. Serve immediately...and moan with pleasure:)
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