One of the family traditions in the Belcastro Family has always been to all get together on Christmas Eve, have a wonderful dinner, sing Christmas carols, and exchange some gifts. The highlights of the evening were the kids putting on a talent show, the mysterious gifts for the white elephant theme that year, and of course “the food!” The adults would all pitch in, but while my father was still with us, he was the maestro in the kitchen. With our background being Catholic, we observed abstinence from meat, and instead would have an abundance of seafood! Lobster tails were the star of the show, but we always made homemade fettuccine, and fixed it two different ways. One with broccoli tossed in olive oil, crushed red peppers, toasted bread crumbs, and parmesan cheese. The other dish was the classic Alfredo sauce, with steamed broccoli & carrots, sautéed shrimp and scallops. This Alfredo recipe is SO simple, you may never go back to Olive Garden!
Fettuccine Alfredo
Ingredients
12 ounces fettuccine – (fresh if not homemade) Fresh available in Publix
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano or Parmesan
1 tablespoon Lowry’s Garlic Salt or to taste
Salt and freshly ground black pepper
Optional: Broccoli and carrots; Shrimp and scallops
Cooking Instructions
Bring a large pot of water to a boil, and add a generous amount of salt. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a little splash of olive oil.
Meanwhile, steam your broccoli and carrots leaving them al dente as well.
In another pan, sauté the shrimp and scallops in 1 tablespoon of olive oil and a half stick of unsalted butter. Cook for about 5 minutes until tender.
For the Alfredo sauce, heat a large skillet over medium heat. Add 1 stick unsalted butter, Lowry’s garlic salt, and freshly ground pepper. Once melted, add heavy whipping cream, and stir. Once it starts to boil, add 1/3 of the parmesan cheese and stir. Repeat process 2 more times. Stir, cover and turn off heat.
Combine sauce, pasta, broccoli and carrots in a large serving bowl. Top with shrimp and scallops. Season with salt and pepper. Serve hot in heated bowls. Yields four servings.
