December 16th, 2005


Cooking in the Dark

Christy Fowler, a former coworker of mine when I worked at the Lighthouse of Houston, was the subject of a newspaper article published in the Houston Chronicle in November. The article has been put forward for the Barbara Jordan Media Award.

Christy is the receiptionist, but after reading this article, I think they really need to hire her to cook in the cafeteria. (g)

During the article, the writer drives you insane with hunger by describing in mouthwatering detail Christy's process for cooking Shrimp Fettuccine Alfredo while completely blind. Herewith is the recipe:

Shrimp Fettuccine Alfredo

1 lb. fettuccine
3 tbs. butter
5 or 6 cloves of garlic, chopped
A one-lb. bag of raw frozen shrimp, peeled and thawed.
1 cup of heavy cream
½ cup of grated Parmesan cheese
Salt and lemon pepper to taste.

Set a large pot of salted water on to boil. When water comes to a boil, cook the fettuccine until al dente. Drain.

Meanwhile, melt the butter in a large skillet. Sautee the garlic in the butter until it begins to soften. Add the shrimp, and cook until pink. Add the cream, and stir to heat. Keep stirring as the sauce thickens. Season with salt and lemon pepper. Add the cheese. Combine the sauce with the pasta, and serve immediately.

Makes 6 to 7 servings.
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