Pasta Weesie Recipes

Steps:

• ALFREDO SAUCE: In a pan melt 1/4 cup butter on medium heat. Once butter is melted, add heavy cream. Let simmer for 5 minutes. Then add 2 cloves of crushed minced garlic. You can also add some extra garlic powder to taste if you really like garlic a lot. Let cook for one minute. Remove from heat and add parsley and parmesan cheese, sometimes the cheese will clump if you add while on heat. Whisk until well combined. SHRIMP: Melt 1/4 cup (1/2 stick) butter over medium high heat. Add shrimp and cook half way. Add 3/4 of the lemon juice from one lemon. Flip over shrimp and add about 1/4 cup white wine and 2 cloves minced garlic. Once shrimp is fully cooked put on low heat and add green onions. MUSHROOMS: Melt the remaining 2 tablespoons of butter in a small pan. Add mushrooms, 1/2 cup dry white wine, and if you like lemon the rest of the lemon juice. Cook till done. After completing steps 1 through 3, combine the alfredo sauce, shrimp and mushrooms. Ladle on top of fettuccine or linguini. Garnish with fresh parsley and freshly squeezed lemon. Serve and enjoy.

Steps:

• *Cream Sauce* 1. in medium pot, melt butter over medium heat (Do not brown.) 2. add garlic, fry for 30 seconds 3. add heavy cream, stirring occasionally, bring to simmer 4. when sauce begins to thicken (~10 minutes) add white wine, grated parmesan, and garlic salt 5. continue stirring occasionally until cream is smooth and thick (~5 minutes) 6. Add cooked pasta, stir in completely, set aside *Lemon Butter Shrimp* 1. In large skillet or wok, melt butter over medium heat 2. Add lemon juice and garlic, saute for 30 seconds 3. add onions, mushrooms, and shrimp, saute until shrimp cooked through Serve creamy pasta topped with lemon butter shrimp and fresh grated romano. _To save time, pasta, shrimp, and sauce can all be cooked at the same time. Start with pasta, while that's boiling, work on sauce. When sauce gets close to step #5, start shrimp. Cooking this way will cut time by about 15-20 minutes._

Steps:

• Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
• Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
• Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
• Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.