My mom has come down to hang out with me for the weekend, plus a few more days and we have been cooking up a storm! One of the new skills I learned on Saturday was how to make homemade pasta! I don't think I will ever want to eat pre-made pasta again!!! It was a process for sure, but fun to do and worth the effort. I had a good time drinking wine and walking through all the steps of making it! All the wine resulted in a texting frenzy of pictures to D to document all my steps!! I loved it so much I had to share....I do miss having him around to test all the new cooking projects and adventures I get into. There are many things I appreciate about him, but the fact that he is a foodie and likes to cook as well ranks pretty high....a nice thing to have in common!
So I used all the fresh pasta to make one of my classic recipes that I started cooking years and years and years ago....one of my daddy's favorites! It has evolved a little over the years, well, mainly only now I add truffle butter and herbs....I am older and more sophisticated!! Haha!
Shrimp Scampi Yumminess
1 lb fettucine (fresh preferably)
1 lb raw, peeled, deveined, tail removed shrimp
1/2 stick salted butter
3 large shallots, diced
3 good size garlic cloves, minced
1 tablespoon worcestershire sauce
1 large heaping tablespoon white truffle butter
2 tablespoons extra virgin olive oil
1/4 cup good white wine (drink the rest!!!)
salt
pepper
chives
flat leaf parsley
Romano cheese, grated or in a block to grate fresh on top
Heat a large pot of salted water to a boil for fettucine. Meanwhile, in a large skillet put 2 tablespoons of olive oil and half stick of butter. Add garlic and shallot and cook until shallots are soft and clear, about 4-5 minutes. Do not cook on too high of heat because you do not want to burn the garlic. Stick to around medium to medium-high depending on your stove. Add worcestershire and cook for one more minute. Add white wine and bring to a soft boil for about 1-2 minutes and then turn down the heat. Add raw shrimp to pan, salt and pepper to your taste. Shrimp takes about 3 minutes to cook....do not overcook your shrimp, watch them closely. Add the same time, add your fresh fettucine to the water...this too takes 3 minutes to cook. If you do not use fresh, you must start this basically before you ever even put anything in the skillet and the shrimp and sauce cooks fast! So, watch the shrimp and when they are almost done, drop in the white truffle butter. Drain pasta. Place in a large bowl, pour shrimp mix on top. Grate fresh romano cheese on top to your desired amount. Snip chives on top, and a tablespoon or so of parsley.
Ready to serve!!! One of my all time favorites! Enjoy!
So I used all the fresh pasta to make one of my classic recipes that I started cooking years and years and years ago....one of my daddy's favorites! It has evolved a little over the years, well, mainly only now I add truffle butter and herbs....I am older and more sophisticated!! Haha!
Shrimp Scampi Yumminess
1 lb fettucine (fresh preferably)
1 lb raw, peeled, deveined, tail removed shrimp
1/2 stick salted butter
3 large shallots, diced
3 good size garlic cloves, minced
1 tablespoon worcestershire sauce
1 large heaping tablespoon white truffle butter
2 tablespoons extra virgin olive oil
1/4 cup good white wine (drink the rest!!!)
salt
pepper
chives
flat leaf parsley
Romano cheese, grated or in a block to grate fresh on top
Heat a large pot of salted water to a boil for fettucine. Meanwhile, in a large skillet put 2 tablespoons of olive oil and half stick of butter. Add garlic and shallot and cook until shallots are soft and clear, about 4-5 minutes. Do not cook on too high of heat because you do not want to burn the garlic. Stick to around medium to medium-high depending on your stove. Add worcestershire and cook for one more minute. Add white wine and bring to a soft boil for about 1-2 minutes and then turn down the heat. Add raw shrimp to pan, salt and pepper to your taste. Shrimp takes about 3 minutes to cook....do not overcook your shrimp, watch them closely. Add the same time, add your fresh fettucine to the water...this too takes 3 minutes to cook. If you do not use fresh, you must start this basically before you ever even put anything in the skillet and the shrimp and sauce cooks fast! So, watch the shrimp and when they are almost done, drop in the white truffle butter. Drain pasta. Place in a large bowl, pour shrimp mix on top. Grate fresh romano cheese on top to your desired amount. Snip chives on top, and a tablespoon or so of parsley.
Ready to serve!!! One of my all time favorites! Enjoy!
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