It has been a few months since I prepared a dinner of shrimp Alfredo, and I decided to remedy that tonight. The shelves at my grocery store have been restocked, and the U-15 shrimp looked excellent. Susan cleaned the shrimp; I sauteed them in a deep pan with 2 tbsp butter and a drizzle of EVOO, a couple of crushed and minced garlic cloves and a sprinkle of ground black pepper. The shrimp were dusted with Dos Pendejos Oro del Mar spices. At the last minute, I stirred heavy cream and a generous amount of shredded Parmesan cheese into the shrimp before adding the Fettuccini. Mama Mia!
The side salad was pickled vegetables – olives, artichoke hearts, mushroom medley, pickled okra and a dolma drizzled with Bordeau Cherry Balsamic Vinegar from the Olive Tap in Colorado Springs, Colo.
