”Your life is your story. Write well. Edit often.” ~anonymous
Okay…I have just one question.
W.h.e.r.e. did the week go?
I’m hoping you had a great one!
Here is a peek at mine.😉
Since last week’s chat here Joe and I visted our good friends for lunch and spent a delightful afternoon enjoying great food, friendship and even learning a new card game! Woo! Hoo!🤗
A few days later I attended a lovely High Tea. a social butterfly🦋 indeed
I had been on the hunt 🚗 for a vintage dresser.
wanting “extra” storage in the cottage bathroom
I thought perhaps a dresser might do the trick.
After perusing several antique shops I was excited to feast my eyes upon this beauty.🤗
The size was good. not too large
the style was perfect! from the 40’s
After checking it over I was quite certain it measured up.
So after a little bartering I snatched it!
There’s a special cottage just waiting to give it a big hug and welcome.😉
(I promise to share photos next week. (which will be here before you know it!)😉
on to the cottage kitchen
I’m so excited to share this week’s recipe because it is super yummy! As I recently mentioned Joe now helps out with choosing the weekly recipe. 🤗 Let me tell you he chose a winner. We both loved everything about this one. Not only is it easy to prepare it’s the perfect comfort food on a winter day. (stormy day here on the coast.)💕
SHRIMP FETTUCCINE ALFREDO
(Recipe from Food Network)
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), shelled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1-2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
Don’t worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes.
And before you go…
I just have to show off my clean organized cottage loft. (I set cleaning this space as my January goal.)💕 I hope you like it!😘