Shrimp Fettuccine alla Carbonara

I love Carbonara, but we all know I cannot leave a good recipe alone. :) This twist on the classic is tasty, but also sneaks in some veggies! A classic Carbonara sauce uses Pancetta or Bacon, but I have chosen to use Prosciutto in this one for a different level of flavor.

Ingredients

1/2 small onion, finely diced
1 Tbsp. minced garlic
1 Tbsp. olive oil
1 bunch asparagus tips
8 oz. cremini (baby portabello) mushrooms, sliced
1 lb. dried fettuccini
5 oz. grated Parmesan or parmigiano reggiano cheese
1/2 pt. heavy cream
1 lb. shrimp, cut to bite size
2 eggs, well beaten
4 oz. Proscuitto, sliced into strips

Directions

1. Prepare your sauce while your pasta is cooking. It is very important that the pasta is hot to cook the eggs in your sauce.
2. Combine the heavy cream, eggs, and Parmesan cheese in a separate bowl until well blended. Set aside. 
3. Cook your pasta 8-11 minutes or until al dente. Be sure to reserve 1 c. of the pasta water in case you need to use it in your sauce.
4. While your pasta is cooking, heat the olive oil in a large pan over medium heat (be sure to use a very large pan, since this is basically a one pan meal).
5. Add your Prosciutto and cook until crispy. 
6. Add the onion and garlic and saute until translucent. 
7. Add the mushrooms and cook until done, but not mushy.
8. Add the asparagus tips and warm through (they should still be crisp).
9. Add the shrimp and cook until they turn opaque.
10. Add the hot drained pasta to the pan and toss about 2 minutes to coat with the fat in the pan (Prosciutto is very low in fat, so you may have to add a little more olive oil if your pasta looks too dry).
11. VERY IMPORTANT: Remove the pan from the heat.
12. Add the sauce to the pan and whisk constantly to ensure the eggs do not scramble.
13. Use your reserved pasta water to thin the sauce if necessary.
14. Serve with fresh parsley and top with shaved Parmesan cheese.

Smoked Oyster Dip

My Dear Darling husband has been asking me to develop this one for a while now and I finally have a recipe that he loves. This one is easy and packed full of flavor. I served it with garlic crostini, but it would be delicious with a cracker or pita chips too!

Ingredients

1/2 small onion, very finely minced
8 oz. white mushrooms, diced
8 oz. veggie cream cheese
1/3 c. sour cream
1/3 c. mayonnaise
1 Tbsp. Worcestershire sauce
2 Tbsp. hot sauce
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1 tsp. lemon juice
3 green onions, whites diced and green tops sliced for garnish
2 cans smoked oysters, diced


Directions

1. In a small skillet, heat 1 Tbsp. Olive Oil (I use a garlic infused olive oil that I make and keep in my fridge at all times) and 2 Tbsp. butter over low heat. 
2. Add the minced onion (not the green onion) and sweat until translucent. 
3. Add the mushrooms and saute until the mushrooms are soft. Set aside to cool.
4. In a medium sized mixing bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth (well, as smooth as it can be with the veggies in it).
5. Add Worcestershire, hot sauce, kosher salt, garlic powder, diced green onions, and lemon juice and combine well.
6. Add the diced oysters (you want them to be about the same size as your diced mushrooms).
7. Stir in the cooled onion and mushroom mixture.
8. Refrigerate until chilled all the way through. Garnish with the green onion tops and serve.