Sautéed Shrimp
prep: 15 minutes
cook: 10 to 15 minutes
serves: 8

you’ll need…
2 Tbsp. olive oil
½ cup chopped red or green bell pepper (or a combination of both)
2 cloves garlic, finely minced or pushed through a garlic press
2 lbs. shrimp, jumbo (21/25 count) or extra jumbo (16/20 count)

let’s get to it…
Heat a large skillet on medium-high heat for 1 minute; add olive oil and heat for 1 minute longer.
Add the bell pepper and garlic and sauté for 2 minutes.
Reduce heat to medium and add shrimp to the skillet. If you are using a smaller skillet, add only enough shrimp to cover the bottom of the skillet with room to spare and cook the shrimp in batches.
Cook the shrimp for 2 to 3 minutes or until it starts to turn pink; shake the skillet gently and turn shrimp using tongs. Cook another 2 to 3 minutes and remove skillet from the heat. Serve immediately.

Nutrients per serving: Calories 154, Total Fat 5 g, Saturated Fat 0.8 g, Cholesterol 172 mg, Sodium 168 mg, Carbohydrates 2 g, Fiber less than 1 g, Protein 23 g

cooking know how…
• Fresh shrimp are extremely perishable so try to eat it within 24 hours of buying it.
• I sometimes buy frozen or fresh peeled and de-veined shrimp because it makes life easier, but if possible, try to buy it with the shells on. Cooking the shrimp with the shell on adds flavor and also makes the texture better.

Fettuccine Alfredo
prep: 15 minutes
cook: 15 minutes
serves: 8

you’ll need…
16 oz. fettuccine pasta or any long pasta shape
6 Tbsp. unsalted butter
¾ cup heavy whipping cream
1 egg, beaten
1 clove garlic, finely minced or pushed through a garlic press
1 cup grated Parmesan cheese, divided
¼ tsp. nutmeg (optional)

let’s get to it…
Place a large bowl in the oven to warm.
Pour 2-quarts of water into a large stockpot and bring to a rapid boil; add 1 Tbsp. salt.
Melt the butter in a small saucepan over medium low heat. Whisk in the cream, egg and garlic. Let simmer for 2 to 3 minutes. Do not boil!
Add the fettuccine pasta gradually to the boiling water so the boiling doesn’t stop; stir gently to separate the pasta.
Sprinkle ¾ cup of the cheese and all of the nutmeg (if you are using it) into the cream sauce, whisking constantly.
Cook the pasta until al dente, or tender but firm with no hard core. Drain.
Remove the large bowl from the oven and add the cooked pasta. Pour the sauce over the pasta and toss gently. Serve immediately.

8 servings
Nutrients per serving: Calories 431, Total Fat 22 g, Saturated Fat 13.2 g, Cholesterol 87 mg, Sodium 255 mg, Carbohydrates 44 g, Fiber 1.5 g, Protein 14 g

10 servings
Nutrients per serving: Calories 345, Total Fat 18 g, Saturated Fat 10.6 g, Cholesterol 69 mg, Sodium 204 mg, Carbohydrates 35 g, Fiber 1 g, Protein 11 g

cooking know how…
• Test the fettuccine before you think it is ready by using tongs to remove a strand from the boiling water and biting into it. It should be slightly resistant, but still tender.
• The sauce will cling better to the pasta if you don’t rinse it after cooking.