flavor
Shrimp Fettuccine
Alfredo
4-6 SERVINGS
INGREDIENTS
½ pound fettuccine pasta
4 tablespoons butter
1 cup heavy cream
Break
Out the
Pasta
Guests will ask for seconds of these popular dishes
WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
1 cup finely shredded Parmesan cheese
½ pound large shrimp, cleaned and butterflied
Chopped fresh parsley for garnish
Freshly ground pepper for garnish
DIRECTIONS
• Bring a large pot of water to a boil and cook
pasta, according to package directions.
• Put butter in a large deep skillet over medium
heat until melted. Stir cream into melted butter
and bring to a simmer.
• Add cheese to sauce and whisk until smooth.
• Keeping sauce at a low simmer, add shrimp and
cook, turning once, until just cooked through,
about 3-4 minutes.
• Add drained pasta to sauce and toss until well
coated.
• Divide pasta among warmed plates, garnish
with pepper and parsley and serve.
Pasta with
Buttered Egg Sauce
2 SERVINGS
INGREDIENTS
6 ounces fettuccine
½ stick (4 tablespoons) butter
3 eggs, beaten well
1-2 tablespoons fresh chopped herbs
(parsley, thyme
and sage all work well)
Salt and pepper to taste
DIRECTIONS
• Cook pasta in heavily salted water until done.
Save ½ cup of pasta water and drain. Set aside.
• Melt butter in a large deep frying pan over
medium heat. When it is melted, stir in eggs.
Cook until just barely set, stirring once or twice
to break them up.
• Add pasta and herbs and toss with tongs until
the pasta and eggs are combined. Add a little
pasta water as needed to give the eggs a sauce-
like consistency.
• Add salt and pepper to taste, and serve right
away on warm plates. ■
MMILLBURN & SHORT HILLS MAGAZINE FALL 2018
21