Monday, July 28, 2014

The BL Kitchen: Shrimp Alfredo & Asparagus Rolls

Cooking isn't exactly our favorite past time...but being married to hungry husbands has helped us learn to love it...sometimes. We love making dishes that are simple and take few ingredients and little time but still impress the taste buds. Mia learned this quick and easy shrimp fettuccine Alfredo recipe from her Italian grandmother, so this is us attempting to get in touch with those roots. Also, sometimes you have to disguise veggies to get your husbands to consume something moderately healthy, so the asparagus rolls are a hubby fav. Buon Appetito!

What you'll need...
Asparagus rolls:
1 bundle of asparagus
1 can of Pillsbury crescent dough
Garlic salt to taste
Parmesan cheese to taste
Pasta:
2 cups heavy whipping cream
12 tablespoons butter
1 cup fresh grated parmasen cheese
1 box of fettuccine
1 bag of medium shrimp

For the asparagus rolls, preheat the oven to 350 and wash and cut the asparagus. Then open the can of dough and tear the pieces into long strips. Wrap a strip around each asparagus as pictured. Then season with garlic salt and parmesan cheese. Bake for about 8 minutes or until the crescent is golden and enjoy!
For the Alfredo sauce, first melt the butter on medium heat then add the heavy whipping cream and whisk consistently (whisking your sauce helps it to thicken). Add the parmesan cheese and cook on medium-low heat for 10 minutes stirring often.  At the same time, sauté the shrimp with a little bit of butter, pepper and lemon and cook the pasta. Add everything together and stuff your face. Yum. The End.









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