The other day at Whole Foods, I bought some fresh pasta: a nest of “lemon parsley” fettucine. Fancy, huh? I thought I’d try it out with an alfredo sauce and fresh spinach and shrimp on top.
The pasta takes about 9-11 minutes to cook. While the water is boiling, I’ll make the sauce: In a skillet, I’ll melt half a stick of unsalted butter, add a cup of heavy whipping cream and half a pack of Philadelphia cream cheese. After it has melted together and combined, I’ll add a teaspoon of finely chopped garlic, Lawry’s garlic salt and a little cracked pepper and nutmeg.
In a separate skillet, I’ll melt more butter and cook some chopped shallot and sliced fresh Shitake mushroom. Be sure to cook the mushrooms through and through. Take them out of the skillet and to more melted butter, cook large peeled and deveined shrimp in chopped garlic and sprinkle a little dried parsley on the shrimp until it is just cooked and still tender. Add the mushrooms back into the shrimp and stir in two handfuls of baby spinach. Stir until the spinach is wilted with the shrimp.
Drain the fettucine very well and stir it into the alfredo sauce to combine. In large shallow bowls, plate the alfredo fettucine and spoon the spinach shrimp over the top. Hand grate parmesan on top and serve.
Yep, there must be enough high cholesterol ingredients in this dish to use up your quota for a month! But, what the heck, you only live once and besides, daylight savings time will take away an hour this weekend, right?! So, enjoy!