and if NWH says it’s good…it HAS to be GOOD!

MIL and J-man are coming to see us today!  We are super excited.  We haven’t been together since the Fed Ex cup (remember MIL’s hilarious direction story, read here).   The only down side about their visit is…they are taking little chipper with them on Sunday to Tennessee. 

You see, NWH and I are going on a cruise!!  WHOO HOO!! We’re flying to Jacksonville early next Thursday morning and loading the boat on Friday for a glorious 5 day cruise in the Bahamas.  With me working in South Mississippi and NWH still putting in a million hours here, there is no other time for Chipper to get to his Gan-ma and Gan-paw. 

Anyway, MIL and I usually get all dolled up and have the boys to take us out somewhere for a nice evening, but we decided since our time is limited we’d rather just stay in and enjoy each other’s company curled up on the coach with a big glass of wine.

NWH volunteered my shrimp fettuccine for dinner which I cannot wait to cook for MIL and J-man!  You can only imagine how happy it makes me that NWH had faith in my cooking..hahahahaha.  (We’ve come a long way)!  Anyway…here’s the recipe…and if NWH says it’s good…it HAS to be GOOD!

Shrimp

3 Tablespoons Butter

2 ½ Tablespoons Oil

4 Garlic Cloves

1 lb. Peeled, Deveined, Uncooked Shrimp

1 ½ Teaspoon Salt

¼ Teaspoon Pepper

Directions:

Melt the butter and oil in a large cooking pain over medium-high heat, add the garlic and sauté for 1 minute (be careful  not to burn). 

Add the shrimp, salt and pepper, and sauté until the shrimp have just turned pink, about 5 minutes, stirring often.

This is the shrimp from Barefoot Contessa’s terrible Shrimp Scampi that tasted like pure lemon!  Of course there is no lemon here just awesome shrimp!!

Fettuccine

1 lb. Fettuccine

½ Cup Butter

1 Cup Heavy Cream

1 Cup Parmesan Cheese

½ Teaspoon salt

¼ Teaspoon pepper

1 Teaspoon Garlic Powder

Directions:

Cook the fettuccine in a pot of rapidly boiling salted water. Drain a colander reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add heavy cream, salt, pepper, and garlic, and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter- cream mixture and Parmesan and toss to combine thoroughly.

This is very similar to Emerald’s Fettuccine with the exception of a few ingredients.

I hope you like it!!  Happy Saturday, everyone ;)