Shrimp Linguine Alfredo

Cheesy, Garlicy Goodness... Mmmmm.

When asked what my son wanted for his birthday dinner, he didn't hesitate in requesting this delicious dish - it's every bit as good as the Pasta Alfredo you get in an Italian Restaurant, but did you know how easy it is to make at home? Anyway, I'm not surprised by his request... this was the 3rd year in a row!

I probably don't need to mention that this is a very HIGH CALORIE dish - definitely a culinary splurge for most, but not so much for an active teenager!

Shrimp Linguine Alfredo

Serves 6

Printable Recipe

Ingredients

• 1 pound peeled and de-veined shrimp, cooked

• 1 pound linguine or fettuccine

• 2-3 tablespoons unsalted butter

• 2-3 tablespoons extra virgin olive oil

• 2-4 cloves of garlic, smashed and left whole

• 1 cup heavy cream

• 1 cup grated Pecorino Romano or Parmigiano Reggiano Cheese (use the good stuff)

• salt and pepper to taste (I go heavy on the pepper and light on the salt, Kosher)

• 2 tablespoons chopped fresh Italian parsley

• lemon zest for garnish (optional)

Directions

Before you begin, have the cooked shrimp ready to go and start making the Alfredo sauce just as you begin boiling the pasta (water should taste salty like the sea - use Kosher or sea salt). This is tastiest way I've found to cook shrimp.

1. In a very large saute pan, heat the butter and olive oil over med-hi heat (use unsalted butter because the cheese is very salty).

2. Add the smashed garlic cloves and cook for a minute or two, until you the garlic has flavored the butter/oil well (your nose will know). It's okay to let the garlic brown a bit, but don't let it burn.

3. Remove the garlic from the butter/oil. Add the heavy cream; heat until bubbly.

4. Add the cheese; stir until melted and well incorporated. Lower the heat and simmer at a slow rolling boil until the pasta is ready.

5. Just before adding the pasta, add the shrimp and any juices that have collected to the sauce and gently heat through; being careful not to over cook.

6. Add the parsley, s&p, and optional lemon zest; stir. Add pasta and toss well; serve immediately.

Notes

• This dish will thicken quickly upon standing. Recipe doubles well. Leftovers can be reheated by adding a little milk and stirring slowly over med heat.

• Cooked chicken and/or other long pasta shapes can be substituted. Enjoy!!

Maple-Brined Pork Loin

I love brining meat, so I was very eager to try this maple-brined pork loin recipe that I found on Chef John's blog Food Wishes. Yum, yum, yum... this pork was juicy, tender, and really delicious - the entire family absolutely loved it!!

I'll definitely be trying more of Chef John's recipes.

Chef John's Maple-Brined Pork Loin

makes 6-8 servings

Printable Recipe

Ingredients

• 2-3 lb. boneless pork loin roast

• 4 cups cold water

• 1/4 cup kosher salt

• 1/3 cup pure maple syrup (no substitutes)

• 2 cloves garlic, smashed

• 3-4 slices fresh ginger

• 1/2 teaspoon crushed red pepper flakes

• 2 teaspoons dried rosemary

• 1 tablespoon ground black pepper

• vegetable oil

Glaze:

• 2 tablespoons pure maple syrup

• 2 tablespoons Dijon mustard

Directions

1. In a container large enough to hold the brine and pork loin (I used a gallon size zipper top bag), combine the water, kosher salt, 1/3 cup maple syrup, garlic, ginger, red pepper flakes, black pepper, and rosemary; stir to dissolve salt completely.

2. Add the pork loin; refrigerate for 8-10 hours.

3. Remove loin from brine; discard brine.

4. Dry the roast very well with paper towels.

5. Preheat the oven to 325F.

6. In an oven safe pan, over med-high heat, brown the pork loin on all sides.

7. Transfer pan to preheated oven; roast for a total of 20-25 minutes per pound.

8. Approximately 15 minutes before the roast is done, make the glaze by combining the Dijon and remaining maple syrup.

9. Reserve some glaze for garnish; brush the rest on the loin.

10. Continue roasting until the loin reaches an internal temperature of 155F. Let the loin rest for 10-15 minutes before carving.

recipe adapted from Chef John