Carrbba's Patsie Weesie:

[Roxy]

Carrbba's Patsie Weesie:

 

1 package of pasta (of your choice Linguine...etc.)

 

FOR THE ALFREDO SAUCE:

 

1/2 cup (1 stick) plus 2 tablespoons butter, divided use

1 cup heavy (whipping) cream

4 cloves garlic, minced, divided use

1 sprig of fresh parsley minced

1 1/2 cups grated FRESH parmesan (if it isn't fresh it clumps up)

 

FOR THE SHRIMP:

 

shrimp

1 lemon, juice from

1/4 cup white wine

1 green onion, sliced

 

FOR THE MUSHROOMS:

 

1/2 cup mushrooms

Alfredo Sauce (see recipe)

1/2 cup dry white wine (I used Ecco Domani's pinot grigio)

.

Prepare pasta according to package directions. To get it all timed right you need to start the noodles first and start cooking everything else when the noodles are half done.

 

I started the Alfredo sauce and shrimp at the same time. Then at the very end I did the mushrooms.

 

TO MAKE THE 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 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.

 

TO PREPARE THE 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.

 

TO PREPARE THE MUSHROOMS: Melt the remaining 2 Tbsp. 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.

 

Garnish with lemon and parsley.