Hola Readers! Happy tasty Tuesday! As y'all know I'm getting acquainted with my new home and since the kitchen needed some fixin' I lost the inspiration to cook. Slowly but surely it's coming along, as a matter of love the last fixin' just took place a couple days ago. I do feel the inspiration lingering. But in the meantime I will be browsing around blogosphere for recipes. So who knows, one day you may be browsing around mine and find your recipe here. No worries, I respect and give credit where it's do.
On that note, if you'd like to share your recipe with my readers here on PonderWonders, please contact me and I'd be delighted to do so. This week I'd love to share a fellow-blogger's recipe that's easy to make on those dinner nights when your craving a delicious pasta dinner but have limited time on hand to cook.
~Shrimp and Broccoli Alfredo~
8 ounces uncooked fettuccine pasta
2 tablespoons butter
1 pound uncooked shrimp - peeled and deveined
2 cups blanched fresh broccoli florets
4 cloves garlic, minced
1 cup half-and-half
1/2 cup grated Parmesan cheese(not the powdered stuff)
1 tablespoon chopped fresh parsley salt and pepper to taste.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; then drain. In a large skillet, saute shrimp, broccoli and garlic in butter until shrimp turn pink. Pour in half and half and stir to combine ingredients. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. Once remaining Parmesan cheese is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce may take a while to thicken. Remove the sauce from the heat and allow it to finish thickening as it stands. Once sauce has thickened, serve over cooked fettuccine. Serve hot.
D E L I C I O S O !