After work on Thursday I decided to skip the gym and instead came right back to my apartment so I could wander around Brooklyn Heights for a bit with no distractions and no where to be. It was pretty much a perfect hour of walking down little side streets and exploring the pretty brownstones, while pretending that they were my future homes. After four hectic (but in a good way) days at my new job, this felt like much needed solitude. I'm going to be doing a lot of traveling in the upcoming weeks and while I am excited, I'm a bit anxious about the stress and the feeling that I'll be on the go for the next month. So nights like these make me appreciate my a night of having absolutely nothing to do where I can just be alone with my thoughts. Today after work I'll be boarding an Amtrak to Hudson, New York so I can meet my sister for a girls weekend. Happy Friday everyone!
Growing up in an Italian family, fettuccine Alfredo is pretty much what I consider to be the ultimate comfort food. One of my favorite things used to be going to a restaurant and being served a massive portion of the dish and knowing that I wouldn't be able to finish it so I could take it home for leftovers. While not exactly "light", this version I made last weekend is my take on a Spring version of the classic recipe.
Spring Fettuccine Alfredo
- Bring salted water to boil in large quart sauce pan.
- In a cast iron skillet, melt butter and saute garlic. Whisk the cream and olive oil in a separate small bowl until blended, and pour it into the skillet with the butter and garlic. Reduce the heat and keep stirring.
- Once the water is boiling, cook the pasta until al dente. Drain in a coriander and let sit.
- In another small skillet, heat a drizzle of olive oil and cook shrimp until cooked. Set aside.
- Add the pasta into the skillet that has the Alfredo sauce, and toss so it is evenly coated. Add in the grated cheese and toss until the sauce is mostly absorbed. Top with fresh basil, salt and pepper, peas, and shrimp.
- 1 pound fresh Fettuccini
- 1 cup fresh snap peas, halved length-wise
- 3 or 4 jumbo shrimp (seasoned with lemon, garlic, and salt)
- 2 tablespoons butter
- 2 cloves of garlic, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 cup of freshly grated Parmigiano-Reggiano cheese
- 5 leaves of fresh basil
- Salt and pepper to taste