Hello! I actually received some phone calls on the last post about sushi! I have one more guest chef lined up at the moment, and perhaps chef H4554 will make another recipe! I’ll also try to incorporate some requests so if you have any. SEND THEM IN.
Excellent. Now on to business.
I decided i woudl be all pro and become a saucier (spelling?) Like the little chef in Ratatouille. Todays recipe has alfredo sauce made from SCRATCH. (Its easier than you think) Also, shrimp linguine. The shrimp linguine was a back up – so today we have a double recipe. eggcellent. but there are no eggs.
YOU need:
for the Alfredo sauce:
cornstarch
parmesan cheese, grated (buy the red green and white package one its pretty good)
salt + pepper
water
cream half and half
Pasta:
Linguine pasta
Shrimps – frozen and big ones are really good.
salt
pepper
garlic
olive oil
onions
mushroom
garlic
coliander
anything else you got that you think would taste good – ginger and orange peppers are recommendations
The Alfredo Sauce
Okay alfredo sauce is one tricky little punk. So here’s how I made it by accident:
Take a little bit of water and a little bit of cornstarch in a separate bowl. Start with literally a quarter of a spoon. Now the reason cornstarch is important is because it thickens your sauce so its not just milky and gross. If you really want to get weirded out stick your fingers in a little bit. Cornstarch feels really weird, its a liquid but feels like playdoh. Its like quicksand! Anyways, make a little batch of cornstarch water.
Okay now that you’ve made your potion move to the stove. Set up a sauce pan or pot to whatever and stick in some oil. Then throw in two table spoons of Parmesan, a little bit of cream and your cornstarch mixture. Here’s the deal: you have to experiment with the amount of each you’re going to use but if you put in a little bit at a time you can’t lose. I would keep the Parmesan the same and add little bits of the other stuff. You’ll know your Parmesan is in the process of melting when things get goopy and lumpy. KEEP MIXING. it is very important to keep mixing because if not this stuff gets really nasty. it doesn’t sit for very long. Once you think you have something resembling a sauce stick in a table spoon or more of pepper. The pepper is awesome. Now sprinkle your mixture with salt and keep tasting it. It is almost impossible not to use too much cornstarch, but once you have it you’ll know cause it’ll smell like an Alfredo linguine Michelina. (dont even act like you’re too awesome to know what that is) Don’t be afraid to taste it and change it. A lot. Lick the spoon. Get your germs nice and in there. Its that special touch.
It should look like this
Ideally at this point your sauce tastes great and you’ll throw in some cooked linguine and mix it all up so your pasta gets coated and serve it. When bowling linguine pasta keep an eye on it. I was kind of surprised at how quickly it cooked through, it was a bit faster than other pastas. Or maybe its cause I was so busy MIXING.
Anyways I was pretty sure it was going to taste really bad So I made a back up. Here it is:
The shrimp Linguine:
Remember when I was all here are the multiple methods of shrimp thawing. Today I tried thawing the cold water way it and I was very please with the results. I just put it in a contraption which I invented (a white plastic bowl with wholes in the bottom that came from my rice cooker. This sat on top of a glass in the sink) and ran cold water over it for a while. Once it looked thawed I knew I could cook it with the other vegetables.
THAWED.
So take a pan and coat the bottom in oil. Now throw in all your chopped up veggies and garlic. Cook these and throw in your shrimp. Sprinkle this with some salt and pepper. Mix it up real nice.
The Pasta
Once your linguine is done DRAIN IT in a strainer. Take your olive oil and stick in a little bit. now distress your pasta by moving it all about and getting it lightly coated in the olive oil. This does two things – soma said that it’ll make it so you can microwave it later and the pasta wont get NASTY. Second – it’ll make it slick. Slick pasta is great because its easy to move around. Empty out the pot you used to boil your pasta and throw your olive oil coated pasta back in it. When your shrimp and vegetables are cooked to your satisfaction, throw this in and mix it all up real nice.
You have made SHRIMP LINGUINE.
