#Pink Fettuccine Alfredo Recipe

[orientaltasty]

Pink Fettuccine Alfredo Recipe

FETTUCCINE PINK ALFREDO

PRINT RECIPE Fettuccine Pink Alfredo is a fun twist on the classic Alfredo sauce. With an herb-filled creamy sauce, roasted garlic and a subtle tomato flavour, you’ll be wanting more and more of this pasta dish. Yum!

INGREDIENTS 1 package pasta noodles 2 cups milk 1 and 1/2 cups low fat cottage cheese 1 (156 ml) can of tomato paste 6 cloves garlic, minced 1/3 cup flour 1 tablespoon olive oil 2 teaspoons rosemary, dried 2 teaspoons parsley, dried 1/2 teaspoon salt 1/8 teaspoon pepper

INSTRUCTIONS Cook pasta al dente, according to package instructions. Reserve 1/2 cup of pasta water. Drain and set aside. In a food processor, puree cottage cheese until it is thick, creamy and there are no more curds. In a saucepan over medium heat, saute garlic in oil for 1 minute. Cover garlic with flour, rosemary, parsley, salt and pepper. Stir to combine and cook for 1 minute. Slowly whisk in pasta water, milk and tomato paste. Simmer for 1 minute, until sauce thickens. Stir in cottage cheese, cook for 1 minute. Add drained pasta noodles to Alfredo sauce. Plate and enjoy!

A rich and creamy Alfredo sauce filled with roasted garlic, dried herbs, and tomato paste.

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Jump to Recipe A rich and creamy Alfredo sauce filled with roasted garlic, dried herbs, and tomato paste.

Fettuccine Pink Alfredo -- Rich, creamy and pink! Fettuccine noodles with an herb-flavoured Alfredo sauce with a hint of tomato essence. | pink alfredo sauce | thishappymommy.com You may have enjoyed Alfredo before, but have you ever had Pink Alfredo? Fettuccine Pink Alfredo is a tasty spin on the classic dish. With thick Fettuccine noodles that perfectly hold a full-flavoured cream sauce, this is a pasta lover’s dream.

It has everything you love about the classic sauce – it’s rich, creamy and flavoured with herbs and spices – plus it has a hint of tomato flavour. Tomatoes round out the creamy sauce and give it a soft pink hue.

Made without cream, butter or high-fat cheese, Fettuccine Pink Alfredo is a delicious skinny dish. The combination of milk, flour and pasta water create a rich Alfredo sauce that becomes even creamier when puréed cottage cheese is mixed in. Garlic, rosemary and parsley enhance the sauce, adding a distinct herb flavour. Finally, the tomato paste gives this Alfredo sauce its beautiful pink colour while adding a light and savoury tomato essence.

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Penne With Tomato Sauce Recipe by Tasty #redsauce #comfortfood #homemadefood #mexicanfood #spaghetti #garlic #sauce #basil #cheesy #lasagna #meatballs #hotsauce #pastalover #parmesan #garlicbread #italiancuisine #food

-------- #مطبخ_سُمية #مطبخ_سمية

[ros3ybabe]

Daily Check-in: April 14, 2024 🎀

Hello lovelies! Life is looking better again, but omg was Wednesday thru Saturday morning rough for me. Even last night I was crying my eyes out, but things got better today so I am happy. I want to make a small announcement about the future of my blog: I am changing the theme!! I will still be keeping the pinterest-image, pink, girly aesthetic for my more general posts (lists, routines, etc) but for my daily check ins, I will be using photos I take myself (anonymous surroundings, notes, food/drinks, etc) and colors and emojis that compliment the photos! I have been wanting to change the vibe a bit lately to make it more me, more personal, and I think now is the time to do so! I'm excited to start taking my own photos now, that'll be so fun!!

🩷 What I Accomplished:

washed my sheets, towels, blankets, and comforter

washed and put away all laundry

cleaned the bathroom

packed shoes to ship from my depop shop

cooked chicken fettuccine alfredo from scratch (I made the sauce myself too! it was heavy on the parm and some pieces of chicken were salty, but it was so yummy and rich in flavor!)

planned out some of my week

packed my gym bag for tomorrow (I'm gonna start working out again, I'm nervous)

did my guided journal and morning journal

read 3 chapters of The Untethered Soul (interesting so far, going to keep reading to see how I enjoy it)

wrote out my brain dump for the week

reflected on the week + updated with my accountability buddies

bought groceries (time to make smoothies for breaky this week) and toiletries

🩷 Good Things That Happened:

my pasta was super yummy

had a long phone call with my dad (it was a good talk!)

finally read a physical book and not on my ipad

had such a nice, long shower early this morning

confidently planned goals for the week

my psyc assignment got extended til Wednesday for the whole class

found a recipe for avocado protein smoothie (excited to try it)

🩷 Stuff For Tomorrow

make a breakfast smoothie

gym cardio workout

need to ship shoes I sold

need to complete my homework

studying Spanish (have an italki lesson on April 22nd!!)

read some more

studying chemistry in preparation for my finals

No "what needs to go better" for me today, because today was a really good day. I'm feeling better and life itself is working out the way I knew it would. I just gotta trust in the universe more.

til next time, lovelies 🩷

[besuretocook-blog]

Seafood pasta is a classic dish that combines the best of both worlds - the rich flavors of creamy pasta and the fresh taste of seafood. There are countless variations of seafood pasta recipes out there, but I've rounded up a few of my favorites for you to try tonight. These recipes are sure to satisfy your cravings for a delicious and comforting meal. Linguine with Shrimp and Lemon Ingredients: - 8 oz linguine - 1 lb shrimp, peeled and deveined - 2 cloves garlic, minced - 1/4 cup olive oil - 1/4 cup fresh lemon juice - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped Instructions: 1. Cook the linguine according to package instructions until al dente. Drain and set aside. 2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. 3. Add the shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes. 4. Add the cooked linguine to the skillet with the shrimp. Toss to combine. 5. Pour in the lemon juice and Parmesan cheese, and season with salt and pepper to taste. Toss to combine. 6. Serve the linguine with shrimp garnished with chopped parsley. Cooking tip: Be sure not to overcook the shrimp, as they can become tough and chewy. Cook them just until they turn pink and opaque. Creamy Seafood Alfredo Ingredients: - 8 oz fettuccine - 1 lb mixed seafood (such as shrimp, scallops, and crab meat) - 2 tbsp butter - 2 cloves garlic, minced - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped Instructions: 1. Cook the fettuccine according to package instructions until al dente. Drain and set aside. 2. In a large skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. 3. Add the mixed seafood to the skillet and cook until cooked through, about 5-7 minutes. 4. Pour in the heavy cream and grated Parmesan cheese. Stir to combine and simmer for 5 minutes, until the sauce has thickened. 5. Add the cooked fettuccine to the skillet with the seafood alfredo sauce. Toss to combine. 6. Season with salt and pepper to taste, and garnish with chopped parsley before serving. Cooking tip: Don't skimp on the heavy cream in this recipe - it's what gives the sauce its rich and creamy texture. If you prefer a lighter sauce, you can substitute half and half or milk. Spicy Arrabbiata Seafood Pasta Ingredients: - 8 oz penne pasta - 1 lb mixed seafood (such as mussels, clams, and squid) - 2 tbsp olive oil - 2 cloves garlic, minced - 1/4 tsp red pepper flakes - 1 can (14 oz) diced tomatoes - Salt and pepper to taste - Fresh basil, chopped Instructions: 1. Cook the penne pasta according to package instructions until al dente. Drain and set aside. 2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. 3. Add the mixed seafood to the skillet and cook until cooked through, about 5-7 minutes. 4. Pour in the diced tomatoes and simmer for 10 minutes, until the sauce has thickened. 5. Add the cooked penne pasta to the skillet with the seafood arrabbiata sauce. Toss to combine. 6. Season with salt and pepper to taste, and garnish with chopped basil before serving. Cooking tip: For an extra kick of heat, you can add extra red pepper flakes to the sauce. Adjust the amount according to your preference. These delicious seafood pasta recipes are perfect for a cozy night in or a dinner party with friends and family. They're easy to make and packed full of flavor, making them a surefire hit with everyone at the table. Give them a try tonight and enjoy a taste of the sea in every bite! Check out more recipes on Besuretocook.org! {Delicious|Amazing|Tasty Watch More Cooking Tutorials on Besuretocook! Love cooking? Join our Besuretocook community on YouTube for step-by-step tutorials, tasty recipes, and kitchen tips. Click below to watch more delicious recipes!

Subscribe to Besuretocook Explore More Recipes on Our Website: How-To Videos Recipes Short Recipes Blog Recipes Chicken Recipes Desserts Chinese Recipes https://besuretocook.org/delicious-seafood-pasta-recipes-to-try-tonight/?feed_id=1389&_unique_id=671d6583b863e #Besuretocook #Foodie #CookingRecipes #EasyRecipes #HomeCooking #Delicious #Tasty #QuickMeals #RecipeIdeas #Yummy #FoodLovers #FoodBlog #FoodInspiration #Culinary #MealPrep

[shopping-trends]

The Best Creamy Chicken Alfredo: A Rich and Delicious Recipe

The Best Creamy Chicken Alfredo: A Rich and Delicious Recipe   If you're craving a comforting, indulgent meal, look no further than creamy chicken Alfredo! This rich, flavorful dish is a classic favorite, perfect for a family dinner or a special occasion. With tender chicken, a silky Alfredo sauce, and your favorite pasta, this recipe will have everyone coming back for seconds. Let’s dive into how to make the best creamy chicken Alfredo at home. Ingredients: 3-4 chicken breasts 2 cloves minced garlic 1 egg yolk 1 quart heavy whipping cream 2-3 cups freshly grated parmesan cheese 1 tablespoon parsley Ground pepper to taste Fettuccine pasta or your favorite noodle Instructions: Cook the Chicken: Start by bringing a pot of chicken broth (or water with bouillon) to a boil. In another large pot, boil water to cook the pasta. Be sure not to overcook the noodles—al dente is key! Add the chicken breasts to the boiling broth and cook for about 10-15 minutes, or until they are thoroughly cooked and no longer pink inside. Once cooked, remove the chicken from the broth and let it rest. Prepare the Alfredo Sauce: Lower the heat of the chicken broth to a simmer and add the minced garlic and a pinch of ground pepper. Stir in the heavy whipping cream and allow it to come to a slight boil. This will be the base of your creamy Alfredo sauce. Cook the Pasta: Drain the pasta and toss in the parsley for an extra pop of flavor. Set it aside while the sauce thickens. Make the Creamy Sauce: In a separate bowl, whisk the egg yolk and temper it by adding a small amount of the warm cream to the yolk while whisking. This prevents the yolk from scrambling when added to the hot liquid. Gradually whisk the tempered yolk mixture back into the cream and broth mixture, and bring it to a steady, gentle boil. Slowly whisk in 2/3 cup of the freshly grated parmesan cheese. The rest of the cheese will be mixed into the pasta later. Combine and Serve: Slice or shred the cooked chicken and add it to the noodles. Once the cheese is fully melted and incorporated into the sauce, pour the sauce over the pasta and chicken. Let the dish sit for about 30 minutes to allow the sauce to thicken and coat the noodles beautifully. Tips for the Perfect Alfredo Sauce: Freshly Grated Cheese: Always use freshly grated parmesan for the best flavor and smooth sauce consistency. Pre-grated cheese can make the sauce grainy. Don’t Overcook the Pasta: Make sure your pasta is al dente (firm to the bite) so it holds up well with the creamy sauce. Resting Time: Letting the pasta and sauce rest for a bit allows the sauce to thicken, resulting in a rich, creamy texture. This easy and decadent creamy chicken Alfredo recipe is sure to become a favorite in your household. With tender chicken and the creamiest sauce imaginable, it’s the perfect comfort food that never disappoints. Love This Recipe? Follow for More Delicious Meals! If you enjoyed this recipe, be sure to follow Tasty Trails! You’ll get fresh, easy-to-follow recipes delivered straight to your inbox, along with cooking tips and inspiration for all your culinary adventures. Don’t miss out on the chance to explore new flavors and dishes with me! via Blogger https://ift.tt/G85px1N September 20, 2024 at 06:04PM

[sanepe]

Dive into culinary bliss with our Creamy Garlic Shrimp Alfredo recipe. This dish combines succulent shrimp, al dente pasta, and a velvety Alfredo sauce infused with the aroma of garlic. Whether it's a cozy dinner for two or a gathering with friends, this recipe is sure to impress. Ingredients: 1 pound of shrimp, peeled and deveined 10 ounces of fettuccine pasta 4 tablespoons of butter 4 cloves of garlic, minced 1 cup of heavy cream 1 cup of grated Parmesan cheese Salt and pepper to taste Fresh parsley for garnish Directions: Cook fettuccine according to package instructions until al dente. Drain and set aside. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside. In the same skillet, pour in heavy cream and bring to a simmer. Gradually whisk in grated Parmesan cheese until smooth and creamy. Return cooked shrimp to the skillet and stir to coat in the Alfredo sauce. Add cooked fettuccine to the skillet and toss until evenly coated. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot. How to Prepare: Follow the detailed directions above for a mouthwatering Garlic Shrimp Alfredo experience. Preparation Time: Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: This recipe serves 4 hungry individuals. FAQs: Q1: Can I use pre-cooked shrimp for this recipe? A1: Yes, you can use pre-cooked shrimp, but adjust cooking time accordingly to prevent overcooking. Q2: Can I substitute fettuccine with other pasta types? A2: Absolutely! Linguine or spaghetti works well too. Q3: Can I make this dish ahead of time? A3: While it's best enjoyed fresh, you can prepare components in advance and assemble when ready to serve. Q4: Can I use milk instead of heavy cream? A4: Heavy cream yields a richer sauce, but you can use half-and-half or milk for a lighter version. Q5: How do I store leftovers? A5: Store leftovers in an airtight container in the refrigerator for up to 2 days. Conclusion: Elevate your dinner table with the luxurious flavors of Creamy Garlic Shrimp Alfredo. With simple ingredients and easy steps, this recipe promises to satisfy cravings and impress guests alike. Treat yourself to a taste of indulgence tonight!

[hubaya]

Creamy and Delicious: How to Make Chicken Alfredo

Cooking has always been a passion of mine. There's something about the process of combining different ingredients and creating a delicious meal that is incredibly satisfying. Today, I want to share with you one of my favorite recipes – chicken alfredo.

Chicken alfredo is a classic Italian dish that is loved by many for its creamy and indulgent flavors. It's a simple dish that can be whipped up quickly for a weeknight dinner or served as a special occasion meal. Here's how to make it:

Ingredients:

1 pound of fettuccine pasta

1 pound of boneless, skinless chicken breasts

2 tablespoons of olive oil

4 cloves of garlic, minced

2 cups of heavy cream

1 cup of grated parmesan cheese

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Start by cooking the fettuccine pasta according to the package instructions. Drain the pasta and set it aside.

Cut the chicken breasts into small pieces and season them with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, or until it's cooked through and no longer pink.

Remove the chicken from the skillet and set it aside.

In the same skillet, add the minced garlic and cook for 1-2 minutes, or until fragrant.

Pour in the heavy cream and stir until it starts to simmer. Reduce the heat to low and let the cream simmer for 5-7 minutes, or until it starts to thicken.

Add the grated parmesan cheese to the skillet and stir until it's melted and well combined.

Add the cooked chicken back into the skillet and stir until it's coated in the sauce.

Add the cooked fettuccine pasta to the skillet and toss it with the sauce and chicken until it's well coated.

Garnish with fresh parsley and serve hot.

This chicken alfredo recipe is incredibly easy to make and can be customized to your liking. You can add vegetables like broccoli or mushrooms to the dish to make it more nutritious, or you can use different types of pasta like penne or linguine. You can also adjust the amount of parmesan cheese or heavy cream to make the sauce thicker or thinner, depending on your preferences.

Not only is this dish delicious, but it's also a great way to impress your friends and family. It looks and tastes like something you would order at a fancy Italian restaurant, but it's actually quite simple to make. Serve it with a green salad and a glass of white wine for a complete meal that will leave everyone feeling satisfied.

In conclusion, cooking is a wonderful way to express your creativity and share your love of food with others. Chicken alfredo is just one of the many delicious dishes you can make at home, and I hope you give it a try. With a few simple ingredients and some patience, you can create a restaurant-quality meal that will impress even the most discerning food critics. Happy cooking!

[bowtochris]

I love how delightfully odd many of these recipe entries are:

Waldorf-Astoria Red Velvet Cake

Strong early entry. Exactly what I would want from a book like this.

Passion Fruit Mimosa

Presumably just passion fruit juice and champagne. I don't really need to see the recipe, but the inspo is nice.

Pink Cloud Cake for Valentine's Day

Pink Mashed Potatoes

Pink Peppermint Valentine Mold

Pink Popcorn Surprises

Pink Shake

This is where it starts going off the rails. These are just normal foods dyed pink. Pink mashed potatoes takes the cake.

Queen of Hearts Strawberry Tart

Queen Of Hearts Tarts

Queen of Hearts Tarts II

Liked that pun, huh?

Cupid`s Pie

Red Hearts

Valentine Dessert

Be My Valentine Pie

Be Mine - Breakfast

Extra Special Dessert

Much like the pink shake, this could be anything.

Sauce for Two

Simple Pasta for Two

Awesome Parmesan Chicken for Two

Sweetheart Apple Crisp for Two

Enough food for two people isn't enough of a gimmick to be a Valentine's day thing.

Love Potion

If you got them to have dinner with you on Valentine's Day, I don't think you need this.

Romantic Cheesecake

Romantic Dinner Chicken

You can't just call it romantic chimichangas or whatever and make it a Valentine's thing.

Steak Lover`s Fettuccini Alfredo

I want to imagine that there's no beef in this; it's just fettuccine Alfredo that a steak lover would enjoy. The perfect pairing.

More than 125 recipes for a romantic breakfast, brunch, lunch, dinner, snacks, desserts and drinks.

[fatefulfaerie]

Red

For @linktheacehero who requested Lumity

“Luz!” Amity added a bit more of a song to her voice as she wandered through the woods. “Lu-uz!”

She looked up at the trees, behind bushes, within hollow pines, and large fallen logs that could fit a preteen. Luz saw her from her perch. Her heart stung, but she would have to stay where she was.

Amity stopped. Her boots crunched in the fallen pine needles, dried up and tan from the lack of nourishment.

“Luz, you’ve been gone for hours.” She didn’t seem to know where Luz was, talking to the forest in general. “We’re all worried sick about you. Eda is pulling out her hair, King’s been crying for an hour straight now, and Hooty extended so far beyond his reach looking for you that he passed out.”

Luz still didn’t move, stubborn in her shame. The sky, the sky, she had turned the sky red experimenting with her spell circles. Luz wanted to hide from the world, every inch of it that was now dyed a different color.

Amity sighed, walking on, tired of waiting for a response from trees.

“This is ridiculous,” Amity muttered, before she stepped out of Luz’s earshot.

A couple hours later, the sky returned to normal, pale pinks and blues. No doubt someone at the Emperor’s Coven was able to reverse the damage, although dusk had set and night was approaching anyway.

More than hungry at this point, Luz hopped down from branch to branch until her feet met the ground for the first time all day, her shoes sinking into green grass and haphazardly smashing a weed.

She craved her mom’s homemade tamales, Amity’s fruit pies, Willow’s perfectly fresh salads, Gus’ impressively accurate recreation of the human recipe “shrimp fettuccine alfredo ” using neither shrimp nor fettuccine. Luz even felt like braving Eda’s well-meant attempt at soup, or even King’s terribly burnt biscuits.

So she went home, head hung in shame, feeling bad for disrupting the order of this magical world and feeling bad about how cool she thought the accident was at the moment.

Hooty was asleep, snoozing in his circular nook. Luz figured that everyone else was asleep as well, so she decided to sneak in through one of the windows. This was perfect. She would be there in the morning and act like it was a dream they all had…somehow…

She supposed she had the night to figure that one out.

She nabbed a bag of chips from the kitchen and snuck up to her room, proud of her stealth until she opened her bedroom door.

Amity.

One leg out the window and the other bent against the sill. Her eyes were wide, caught red-handed, yet she clambered towards Luz nonetheless, hugging her so tight that Luz could hardly breathe.

“Where have you been?” Amity said. “I was just sneaking out to look for you again but here you are!”

Luz returned the embrace.

“I…I know,” Luz apologized. “I’m sorry.”

“I am so glad you’re safe,” Amity said, her fingers in Luz’s short, dark hair. Amity rescinded, her hands on Luz’s shoulders and her gaze locked in hers. “Eda was hitting her head against the wall regretting not telling you that she accidentally changed the color of the sky multiple times, hell, the sky's the way it is because witch’s spells get out of hand all the time. What you did was actually pretty impressive, the whole sky one color and all.”

“Really?” Luz asked.

Amity nodded and chuckled, cheeks blushing pink.

“You never told me I was dating a goddess,” Amity said.

Luz blushed red, eyes like a deer in headlights.

“Aah! But you are a goddess too don’t even start,” Luz spilled out quickly. “Ugh okay.” Luz grabbed a nearby blanket and draped it over her head to hide her blushing. She looked like a blue ghost with quilted patches.

“I’m not here,” Luz said, muffled. “Don’t look at me.”

“Okay,” Amity said. She aimed for Luz’s cheek and got it spot on. “I’ll go home and dream about you, then. You better promise that you get some sleep, too.”

“I promise,” the blanket said.

[theliterarywolf]

Im doing a kitchen assistant class in a community center and is honestly really good because our teacher is a very studied woman with actual restaurant experience, and here's the things we learned to do on the first day:

You need to keep track of ingredients and have sticker labels to write:

The name of the product

The expiration date or manufacturing date printed on the product

The date when you opened it so common sense kicks in about smells and weird changes and not rely on the expiration date alone

The production/manufacturing serial number

And doing something similar with each part of a meal or product you make, like if you make a Fettuccine Alfredo for example, you need to at the end of the day take a sample of the sauce, the pasta and the breaded chicken, put in a sterilized plastic bag and put the date and hour of production, and keep the samples in a freezer for a week minimum.

All of this is to

1) minimize the chances of using old and spoiled products and ingredients by accident

2) if a person gets sick in the same week they went to your restaurant and they wanna bring you to court over it, you can take these samples, send it to a lab and it will be proven or disproven if your food caused the sickness

3) if there's a call back or infection of a batch of anything you used in that recipe those labels will also help with innocentizing you

So the pink sauce lady needs to shut up about "having to do more work" when she's not actually doing even the bare minimum to begin with, we will talk about race when the loan for her to actually invest in her education and her business gets denied, cuz untill then, I'm keeping the dashiki in the closet for her.

Skin folk ain't kin folk, is not my obligation to blindly support and cheer people just because they are from the same oppressed class or demographic as me, specially when there's black folks out here doing everything right and proper, actually being left in the dust and struggling to keep their business and dream afloat specially now with gentrification happening more and more.

And a lot of this does just come back to 'doing your best to not harm people but covering your bases in the case you accidentally do'.

I don't understand why some people don't get that.

[lundsandbyerlys]

Creamy Lemon Shrimp Pasta

This simple, family-friendly pasta recipe from Twin Cities food blogger greens & chocolate is cheesy, garlicky and comforting, with bright notes of lemon. The shrimp cooks up fast, making this a perfect dinner for busy weeknights.

While my husband and I never ate a lot of pasta when it was just the two of us, it’s quickly becoming a staple in our regular rotation of weekly dinners. Both of our boys absolutely love “noodle night," regardless of whether it’s spaghetti, simple buttered noodles or alfredo sauce. I’m just thankful when they’ll eat something that’s not dipped in ranch, so…noodle night for the win!

When it comes to choosing sauces, I’m always a creamy sauce girl. I mean, how can you go wrong with butter, cream and cheese? You just can’t. And while creamy sauces might seem intimidating, I assure you they’re not. It’s as simple as combining some butter, milk and cheese.

Another selling point for cream-based sauces is that they don’t stain like tomato sauces do. When you’re feeding two small children, this totally matters. Spaghetti sauce night means undressing them both down to their undies before dinner. When I served this Creamy Lemon Shrimp Pasta, however, I didn’t have to whip out the stain remover immediately after dinner. Hallelujah.

Now, let’s talk about this impressive little dish. I mean, it does look impressive, right? Would you believe me if I said it was done in 25 minutes, TOPS? The thing that takes the longest is waiting for the pasta water to boil.

While you’re waiting for the water to boil and the pasta to cook, you’ll start on the rest of the dish by cooking the shrimp. Shrimp cooks really fast, so that part will be done in five minutes. Then you’ll sauté some garlic, slowly whisk in some milk, cream and finally Parmesan cheese. I also added some lemon juice and zest in this recipe for a bright pop of spring flavor. So delicious!

Just let it simmer for a minute or two, then throw in that cooked pasta and shrimp for one delicious dinner. I told ya it was easy.

If you’re not a fan of shrimp, you can definitely use a different protein like chicken, or just omit it altogether. You can also use whatever shape of noodle is your favorite. We love spaghetti or fettuccine noodles, for their slurpability. It’s another fun part of noodle night!

Creamy Lemon Shrimp Pasta

4 servings Preparation time: 10 minutes Cook time: 15 minutes

Ingredients 12 ounces fettuccine pasta 1 pound raw shrimp 1 tablespoon butter 3 cloves garlic, minced 1 ½ cups whole milk ½ cup heavy cream 1 cup fresh grated Parmesan cheese, plus extra for serving Juice of 1 lemon Zest from ½ lemon ½ teaspoon salt ½ teaspoon pepper Fresh parsley, for topping

Directions

Bring a large pot of water to boil. Add pasta and cook until al dente.

Meanwhile, add butter to a large skillet over medium-high heat. Add shrimp and cook until pink, about 5 minutes. Remove shrimp from pan.

Add garlic to the remaining butter in the pan. Cook for one minute, being careful not to burn the garlic.

Slowly whisk in milk, followed by cream.  

Let the milk mixture heat up to a light simmer; stir in Parmesan cheese, lemon juice, lemon zest, salt and pepper, stirring to let the cheese melt.

Add in the cooked pasta and shrimp, stirring to coat the noodles. Serve topped with parsley. Enjoy! 

[besuretocook-blog]

It's 6 pm on a busy weeknight, and you have no idea what to make for dinner. Sound familiar? We've all been there. But fear not! We have compiled 10 quick and easy dinner recipes that are perfect for those nights when you need a delicious meal on the table in no time. From pasta dishes to stir-fries, these recipes are sure to become staples in your dinner rotation. 1. One-Pot Creamy Chicken Alfredo Ingredients: - 1 lb chicken breast, cubed - 8 oz fettuccine pasta - 2 cups chicken broth - 1 cup heavy cream - 1 cup grated parmesan cheese - 2 cloves garlic, minced - Salt and pepper to taste Instructions: 1. In a large pot, cook chicken over medium heat until browned. 2. Add garlic and cook for another minute. 3. Add chicken broth, heavy cream, and pasta. Bring to a boil, then reduce heat to a simmer. 4. Cook until pasta is tender, about 10 minutes. 5. Stir in parmesan cheese until melted and season with salt and pepper. 6. Serve hot and enjoy! Cooking tip: Feel free to add vegetables like broccoli or peas for an extra boost of nutrients. 2. Beef and Broccoli Stir-Fry Ingredients: - 1 lb flank steak, thinly sliced - 2 cups broccoli florets - 1/4 cup soy sauce - 2 tbsp brown sugar - 2 cloves garlic, minced - 1 tbsp cornstarch - 1/4 cup water - Sesame oil for cooking Instructions: 1. In a bowl, whisk together soy sauce, brown sugar, garlic, cornstarch, and water. 2. Heat sesame oil in a large pan and add steak. Cook until browned. 3. Add broccoli and sauce mixture to the pan. Cook until broccoli is tender and sauce has thickened. 4. Serve over rice and enjoy! Cooking tip: Feel free to add other vegetables like bell peppers or carrots for added color and flavor. 3. Lemon Garlic Shrimp Pasta Ingredients: - 1 lb shrimp, peeled and deveined - 8 oz spaghetti - 1/4 cup olive oil - 4 cloves garlic, minced - Zest of one lemon - Juice of one lemon - Salt and pepper to taste - Parsley for garnish Instructions: 1. Cook pasta according to package instructions. 2. In a large pan, heat olive oil and add garlic. Cook until fragrant. 3. Add shrimp and cook until pink. 4. Add lemon zest, lemon juice, salt, and pepper. 5. Toss cooked pasta in the pan with the shrimp mixture. 6. Garnish with parsley and serve hot. Cooking tip: Feel free to add red pepper flakes for a spicy kick. 4. BBQ Chicken Quesadillas Ingredients: - 2 cups shredded cooked chicken - 1/2 cup BBQ sauce - 4 large flour tortillas - 1 cup shredded cheddar cheese - 1/2 cup chopped red onion - Cilantro for garnish Instructions: 1. In a bowl, mix chicken and BBQ sauce. 2. Divide the chicken mixture between two tortillas. 3. Top with cheese, red onion, and the remaining tortillas. 4. Cook in a large skillet over medium heat until cheese is melted and tortillas are crispy. 5. Cut into wedges, garnish with cilantro, and serve hot. Cooking tip: Feel free to add jalapenos for a spicy twist. 5. Caprese Chicken Skillet Ingredients: - 4 boneless, skinless chicken breasts - Salt and pepper to taste - 1 tbsp olive oil - 2 cups cherry tomatoes - 8 oz fresh mozzarella, sliced - 1/4 cup balsamic glaze - Fresh basil for garnish Instructions: 1. Season chicken breasts with salt and pepper. 2. Heat olive oil in a skillet and cook chicken until browned and cooked through. 3. Add cherry tomatoes to the skillet and cook until they start to burst. 4. Top chicken with mozzarella slices and cover until melted. 5. Drizzle with balsamic glaze and garnish with basil. 6. Serve hot. Cooking tip: Feel free to add a splash of white wine to the skillet for extra flavor. 6. Veggie Stir-Fry Ingredients: - 2 cups mixed vegetables (bell peppers, snap peas, mushrooms, etc.) - 1/4 cup soy sauce - 1 tbsp honey - 2 cloves garlic, minced - 1 tbsp cornstarch - 1/4 cup water - Sesame oil for cooking Instructions: 1. In a bowl, whisk together soy sauce, honey, garlic, cornstarch, and water. 2. Heat sesame oil in a large pan and add vegetables. Cook until tender. 3. Add sauce mixture to the pan and cook until thickened.

4. Serve hot over rice or noodles. Cooking tip: Feel free to add tofu or chicken for added protein. 7. Pesto Pasta with Sun-Dried Tomatoes Ingredients: - 8 oz spaghetti - 1/2 cup pesto sauce - 1/4 cup sun-dried tomatoes, chopped - 1/4 cup grated parmesan cheese - Basil for garnish Instructions: 1. Cook pasta according to package instructions. 2. In a bowl, toss cooked pasta with pesto sauce and sun-dried tomatoes. 3. Top with grated parmesan cheese and basil. 4. Serve hot. Cooking tip: Feel free to add cooked chicken or shrimp for added protein. 8. Taco Stuffed Peppers Ingredients: - 4 bell peppers, halved and seeded - 1 lb ground beef - 1 packet taco seasoning - 1 cup cooked rice - 1 cup shredded cheddar cheese - Sour cream for serving - Chopped cilantro for garnish Instructions: 1. Preheat oven to 375°F. 2. In a large skillet, cook ground beef until browned. Add taco seasoning and stir. 3. Mix in cooked rice. 4. Fill each bell pepper half with the beef mixture and top with cheese. 5. Bake for 20-25 minutes until cheese is melted and peppers are tender. 6. Serve hot with sour cream and cilantro. Cooking tip: Feel free to add black beans or corn for added texture. 9. Lemon Garlic Salmon Ingredients: - 4 salmon fillets - Salt and pepper to taste - 2 tbsp olive oil - 4 cloves garlic, minced - Zest of one lemon - Juice of one lemon - 2 tbsp chopped parsley Instructions: 1. Season salmon fillets with salt and pepper. 2. In a large skillet, heat olive oil and add garlic. Cook until fragrant. 3. Add salmon fillets and cook until browned on each side. 4. Add lemon zest, lemon juice, and parsley. 5. Serve hot. Cooking tip: Feel free to add a drizzle of honey for extra sweetness. 10. Spaghetti Aglio e Olio Ingredients: - 8 oz spaghetti - 1/4 cup olive oil - 4 cloves garlic, minced - Red pepper flakes to taste - Parsley for garnish Instructions: 1. Cook pasta according to package instructions. 2. In a large pan, heat olive oil and garlic. Cook until fragrant. 3. Add red pepper flakes for heat. 4. Toss cooked pasta in the pan with the garlic oil. 5. Garnish with parsley and serve hot. Cooking tip: Feel free to add shrimp or clams for a seafood twist. In conclusion, these 10 quick and easy dinner recipes are perfect for busy nights when you need a delicious meal in a hurry. With simple ingredients and straightforward instructions, these recipes are sure to become favorites in your household. Whether you're in the mood for pasta, stir-fry, or something in between, these recipes have got you covered. So don't stress about dinner tonight – whip up one of these recipes and enjoy a homemade meal in no time. Bon appétit! Check out more recipes on Besuretocook.org! {Delicious|Amazing|Tasty Watch More Cooking Tutorials on Besuretocook! Love cooking? Join our Besuretocook community on YouTube for step-by-step tutorials, tasty recipes, and kitchen tips. Click below to watch more delicious recipes! Subscribe to Besuretocook Explore More Recipes on Our Website: How-To Videos Recipes Short Recipes Blog Recipes Chicken Recipes Desserts Chinese Recipes https://besuretocook.org/10-quick-and-easy-dinner-recipes-for-busy-nights/?feed_id=1011&_unique_id=670a20fba0f02 #Besuretocook #Foodie #CookingRecipes #EasyRecipes #HomeCooking #Delicious #Tasty #QuickMeals #RecipeIdeas #Yummy #FoodLovers #FoodBlog #FoodInspiration #Culinary #MealPrep

[shopping-trends]

The Best Creamy Chicken Alfredo: A Rich and Delicious Recipe If you're craving a comforting indulgent meal look no further than creamy chicken Alfredo! This rich flavorful dish is a classic favorite perfect for a family dinner or a special occasion. With tender chicken a silky Alfredo sauce and your favorite pasta this recipe will have everyone coming back for seconds. Lets dive into how to make the best creamy chicken Alfredo at home. Ingredients: 3-4 chicken breasts 2 cloves minced garlic 1 egg yolk 1 quart heavy whipping cream 2-3 cups freshly grated parmesan cheese 1 tablespoon parsley Ground pepper to taste Fettuccine pasta or your favorite noodle Instructions: Cook the Chicken: Start by bringing a pot of chicken broth (or water with bouillon) to a boil. In another large pot boil water to cook the pasta. Be sure not to overcook the noodlesal dente is key! Add the chicken breasts to the boiling broth and cook for about 10-15 minutes or until they are thoroughly cooked and no longer pink inside. Once cooked remove the chicken from the broth and let it rest. Prepare the Alfredo Sauce: Lower the heat of the chicken broth to a simmer and add the minced garlic and a pinch of ground pepper. Stir in the heavy whipping cream and allow it to come to a slight boil. This will be the base of your creamy Alfredo sauce. Cook the Pasta: Drain the pasta and toss in the parsley for an extra pop of flavor. Set it aside while the sauce thickens. Make the Creamy Sauce: In a separate bowl whisk the egg yolk and temper it by adding a small amount of the warm cream to the yolk while whisking. This prevents the yolk from scrambling when added to the hot liquid. Gradually whisk the tempered yolk mixture back into the cream and broth mixture and bring it to a steady gentle boil. Slowly whisk in 2/3 cup of the freshly grated parmesan cheese. The rest of the cheese will be mixed into the pasta later. Combine and Serve: Slice or shred the cooked chicken and add it to the noodles. Once the cheese is fully melted and incorporated into the sauce pour the sauce over the pasta and chicken. Let the dish sit for about 30 minutes to allow the sauce to thicken and coat the noodles beautifully. Tips for the Perfect Alfredo Sauce: Freshly Grated Cheese: Always use freshly grated parmesan for the best flavor and smooth sauce consistency. Pre-grated cheese can make the sauce grainy. Dont Overcook the Pasta: Make sure your pasta is al dente (firm to the bite) so it holds up well with the creamy sauce. Resting Time: Letting the pasta and sauce rest for a bit allows the sauce to thicken resulting in a rich creamy texture. This easy and decadent creamy chicken Alfredo recipe is sure to become a favorite in your household. With tender chicken and the creamiest sauce imaginable its the perfect comfort food that never disappoints. Love This Recipe? Follow for More Delicious Meals! If you enjoyed this recipe be sure to followTasty Trails! Youll get fresh easy-to-follow recipes delivered straight to your inbox along with cooking tips and inspiration for all your culinary adventures. Dont miss out on the chance to explore new flavors and dishes with me!

The Best Creamy Chicken Alfredo: A Rich and Delicious Recipe   If you're craving a comforting, indulgent meal, look no further than creamy chicken Alfredo! This rich, flavorful dish is a classic favorite, perfect for a family dinner or a special occasion. With tender chicken, a silky Alfredo sauce, and your favorite pasta, this recipe will have everyone coming back for seconds. Let’s dive into how to make the best creamy chicken Alfredo at home. Ingredients: 3-4 chicken breasts 2 cloves minced garlic 1 egg yolk 1 quart heavy whipping cream 2-3 cups freshly grated parmesan cheese 1 tablespoon parsley Ground pepper to taste Fettuccine pasta or your favorite noodle Instructions: Cook the Chicken: Start by bringing a pot of chicken broth (or water with bouillon) to a boil. In another large pot, boil water to cook the pasta. Be sure not to overcook the noodles—al dente is key! Add the chicken breasts to the boiling broth and cook for about 10-15 minutes, or until they are thoroughly cooked and no longer pink inside. Once cooked, remove the chicken from the broth and let it rest. Prepare the Alfredo Sauce: Lower the heat of the chicken broth to a simmer and add the minced garlic and a pinch of ground pepper. Stir in the heavy whipping cream and allow it to come to a slight boil. This will be the base of your creamy Alfredo sauce. Cook the Pasta: Drain the pasta and toss in the parsley for an extra pop of flavor. Set it aside while the sauce thickens. Make the Creamy Sauce: In a separate bowl, whisk the egg yolk and temper it by adding a small amount of the warm cream to the yolk while whisking. This prevents the yolk from scrambling when added to the hot liquid. Gradually whisk the tempered yolk mixture back into the cream and broth mixture, and bring it to a steady, gentle boil. Slowly whisk in 2/3 cup of the freshly grated parmesan cheese. The rest of the cheese will be mixed into the pasta later. Combine and Serve: Slice or shred the cooked chicken and add it to the noodles. Once the cheese is fully melted and incorporated into the sauce, pour the sauce over the pasta and chicken. Let the dish sit for about 30 minutes to allow the sauce to thicken and coat the noodles beautifully. Tips for the Perfect Alfredo Sauce: Freshly Grated Cheese: Always use freshly grated parmesan for the best flavor and smooth sauce consistency. Pre-grated cheese can make the sauce grainy. Don’t Overcook the Pasta: Make sure your pasta is al dente (firm to the bite) so it holds up well with the creamy sauce. Resting Time: Letting the pasta and sauce rest for a bit allows the sauce to thicken, resulting in a rich, creamy texture. This easy and decadent creamy chicken Alfredo recipe is sure to become a favorite in your household. With tender chicken and the creamiest sauce imaginable, it’s the perfect comfort food that never disappoints. Love This Recipe? Follow for More Delicious Meals! If you enjoyed this recipe, be sure to follow Tasty Trails! You’ll get fresh, easy-to-follow recipes delivered straight to your inbox, along with cooking tips and inspiration for all your culinary adventures. Don’t miss out on the chance to explore new flavors and dishes with me! via Blogger https://ift.tt/G85px1N September 20, 2024 at 06:04PM

[starlighttaek8]

Fakes and Fire

“Please leave a message after the beep”

*BEEP*

“Hi Honey, it's your mom, you should really pick up the phone when I'm calling. Anyways, I wanted to let you know that your Father and I are going to be in town next week. We want to meet your boyfriend. You've talked so much about him! We can't wait! We are sure he's wonderful. He better not be like your last one. Anyways, darling,have a wonderful night and we look forward to seeing you!”

A cold sweat came over you as you listened to your mother's message.

You were lying the last time you called her.

You didn't have a boyfriend.

It was, at the time, a strong offense to your mother's constant worries of you being forever single. She always tried to set you up with her friend's sons and it never worked out. You didn't want to ruin her friendships, nor the awkward meetings that came with the aftermath of rejecting the son.

It's not like you didn't want to be in a relationship, but they always seemed like they required too much work. It was always much simpler to live on your own.

Then, there's the fact of your ex-boyfriend.

He was so possessive and controlling.

You had fought with yourself to get out of that relationship.

Jungkook’s sweet words, “I can't live without you”, “I need you in my life.”, “Please don't leave me.”

Those words tore your heart into shreds, constantly debating on staying in a mentally taxing relationship.

From all the nights you spent alone, you knew that he wasn't with you in his heart.

Coming home smelling of perfume, and alcohol.

You waiting up past 2 a.m.

The arguments, the apologies, you storming out, him chasing after.

Until it all stopped.

It seemed like he stopped caring. The apartment you two shared seemed like a prison. He stopped coming home every night.

It was like that for 4 months.

Then, you finally had enough.

You texted him.

»» September 6th, 2015 4:37pm

You: Jungkook, we need to talk. Please come home tonight.

You didn't know what else to say.

It wasn't until two hours later he texted back.

»» September 6th, 2015 6:45 pm

Jungkook: K.

With that final confirmation, you started cooking.

The aroma of the food was mouthwatering.

Chicken Alfredo, bright green beans, and broccoli. The fettuccine, smothered in a white cream sauce.

You wanted this last meal to be perfect.

You baked cookies, with milk chocolate chips, his and your favorite recipe.

By 8 pm that night, everything was finished.

You began to lose hope at 9 pm, and by 9:30, everything was put away.

He didn't show up until 10.

You were there, sitting at the kitchen table, in your pajamas.

Red streaks littered your face where tears fell.

“Babe, you said you wanted to talk? What is so important that you couldn't have told me over text?”

“Jungkook, I,”

You could feel your throat become thick with tears again, and you swallowed in an effort to not cry.

“Yes, I wanted to talk with you. I feel like we should break up.”

At your words, you could see Jungkook’s eyes widen, his lips slightly parted, wanting to immediately make a defense as to why that should definitely NOT happen.

“Babe, I..”

“No, Jungkook. Listen to me. For the past four months I have fought with myself. If I should stay or go. It used to be fine. Yes, we had our arguments, our disagreements. But, we lived through them. Sometime,  about 4 months ago, this apartment didn't feel like home anymore. You never came home, and if you did it wasn't at a decent hour. It doesn't even feel like we are a couple anymore. The hugging stopped, the kisses stopped, we don't even go out on dates anymore. I can't live like this. I'm through. We're through.”

Jungkook didn't even know what to say. He skimmed his brain for a response, but couldn't find one.

He stared for more than a moment before finally saying “What do you want me to say?”

“I don't know, Jungkook, apologize? We don't even know how to properly communicate with each other anymore! We became strangers living in the same house. I've already contacted my parents. I'll be living with them until I can find a new place.”

With that, you went to your bedroom where you had packed all your belongings into a couple suitcases and boxes.

You pace towards the door and set your belongings down.

You walk towards Jungkook, who is looking down, with a grim look on his face. His hands are in fists, because he knows there is nothing he can do to stop you.

“Goodbye Jungkook.”

You whisper and kiss his cheek.

He suddenly turns his head and kisses you full on, with desperation. His hands slowly wrap around your waist, tucking you into his embrace.

“Jungkook..I have to go.” You murmur against his lips.

“Please stay. I'll be better I promise!”

Jungkook whispers as he tries to hold you impossibly closer to him.

“No, Jungkook, I'm leaving now. Goodbye.”

You wrestle out of his arms and grab your suitcases.

And you walk out the door.

And Jungkook stares.

You shiver as you try to rid yourself of the painful memory.

It's been two years since that happened, and even now you wonder if it really was worth it. If he really would have changed.

The breakup left you broken for months afterward.

Crying to your friends, being set up on dates, only to leave crying because something they did reminded you of him.

As you backtrack to your mother's message, you began to think on how you could get out of this mess.

When you talked about your “boyfriend” it was always generalized things.

“He's nice.”

“He's loving.”

“He's handsome.”

And, thanks to your ever vivid imagination, you were able to talk about dates that you two have “went” on.

So as you combed through your contacts, looking for any possible prospect of a fake boyfriend, your phone beeped rapidly with an influx of messages from one of your friends.

»» August 27, 2017 12:06 pm

BFF: Yo! What's up?

BFF: I set you up with one of my boyfriend's friends for a double date tonight.

BFF: His name is Jin, and he's SUPER cute.

BFF: Not as cute as Namjoon, of course.

BFF: But cute.

»» August 27, 2017 12:07 pm

You: Woah Woah Woah.

You: I never agreed to this!

BFF: But he's REALLY cute!

You: It doesn't matter that he's really cute! You know I don't like blind dates! And double dates are not any better.

»» August 27, 2017 12:08 pm

BFF: C’mon! You've never been on one with me! I promise it won't be awkward!

BFF: Look, I wouldn't do this if I didn't think you would really like him. Trust me on this. Meet us at that one fancy restaurant on the west side of town. 7:00. I'm paying for you.

You: Fine, but only because of the free food.

»» August 27, 2017 12:09 pm

BFF: Great! I'm so excited!

You groaned as the conversation came to an end.

Double dates were always awkward. Double BLIND dates were horrific. You knew that you would mess SOMETHING up on this date.

But hey, you reasoned, if it goes well, maybe you will actually have a boyfriend for when your mother comes.

~Fast Forward~

You rush through the house to get ready.

Nice dress? Check.

Cute matching shoes? Check.

Hair neat and looking good? Not checked.

Running a brush through the tangled nest you called hair, you quickly turned on your staightener.

Using it, you straightened a few sections to frame your face, and put the rest in a neat ponytail.

Hair neat and looking good? Check.

Grabbing your purse, you ran out of the house, checking your watch.

6:45 pm.

Perfect.

It took 15 minutes to arrive at the restaurant, and upon seeing your friend, you waved to her.

Namjoon was beside her, holding her hand, and next to him was who you assumed to be Jin.

You had to give it to your friend, he was quite handsome.

You walked up to them, and your friend introduced you to Jin.

Shaking hands, you smiled up at him, and when he smiled back, you could swear that your heart started beating faster.

The rest of the date was a blur of laughs, smiles, and, of course, eating.

Jin walked you to your car, and as he was about to walk away, you took hold of his arm, and gave him your number.

He blushed in embarrassment, he had meant to ask you, but had completely forgotten.

The next few days pass by quickly, and you texted Jin constantly.

Others may have viewed it as clingy or obsessive even.

But what is friendship really without a little clingy obsessiveness?

Your mom called again to discuss which restaurant to go to, and of course your “boyfriend”.

And as you talked about your “boyfriend”, all you could picture in your mind was Jin.

The next morning, you wake up in a panic.

Tonight was the dinner with your parents.

Tonight was the dinner with your parents, AND your “boyfriend”.

You started to text Jin frantically, and then deleted everything and decided to call him instead.

“Hi Jin. I have a huge favor to ask of you. I need you to pretend to be my Boyfriend of almost a year.”

~ Fast Forward~

“Oh it's so nice to meet you! I'm (Y/N)’s mom and this is my husband! You are certainly very handsome indeed! (Y/N)’s talked a lot about you!”

You let out a chuckle as your mom hugs Jin. It's quite the scene to behold.

“Okay mom, I think he needs to breathe now.”

As you and your family gets seated, Jin looks at you, smiles, and holds your hand. You feel the butterflies flitting in your stomach and how hard it is to breathe. Your heart beats faster, and a blush rises to paint your cheeks a light pink. You can't help but to smile back.

As for dinner, the rest of the night goes better than you could ever have imagined.

Your parents love Jin, and he hasn't stopped holding your hand yet. You never want him to stop.

He drives you home that night and walks you to your door.

“Thank you Jin, tonight went so well, thank you.”

“It was my pleasure to be your fake boyfriend for the night.”

As soon as he finishes speaking, he leans down and whispers.

“May I kiss you?”

You nod, and you two share an amazing goodnight kiss.

“What the HELL do you think you're doing? She's mine! She's always been mine! What makes you think you can kiss her?”

The shout rings out from the end of your driveway. The voice is distraught, and slightly slurred.

The silhouette doesn't need to make himself known for you to know the voice.

It's Jungkook, and by the way he staggers up to your front porch, you can tell he's had way too much to drink.

“Listen here, that girl is mine. I can't live without her.”

“No, Jungkook. I haven't been yours for two years now. You took me for granted when we were together and I will not have you ruining my chances with the amazing man beside me. Go home now, or I'll call the police.”

Jungkook’s drunk self is slightly more obedient than his sober self and he staggers out of your driveway.

“Now, where were we?”

You hop up the front steps of your porch again and, standing on your tiptoes, you kiss Jin on the cheek.

“Goodbye Jin, I'm sorry for the little interruption.”

“Have a goodnight, (Y/N), I'll text you tomorrow, if you're free, I'd definitely like to go on another date with you, and maybe be upgraded from “fake boyfriend” to “boyfriend”.”

“I'd love that.”

You smile and watch as Jin drives off.

You go to sleep that night with a smile on your face and a fire in your heart.

@btsbound

[news-mashable-yahoopartner-blog]

You can now make Rosé Alfredo because 2017 has lost all self-control

A long time ago, cheesy sauces and rosé wine stood proudly on separate sides of the plate. Rarely, if ever, did they touch.

We've now officially entered the postmodern, post-truth era and the culinary norms that once existed have collapsed, mostly for better. Take Rosé Alfredo: the latest development in the rose trend that takes the fatty classic and makes it millennial pink.

And no, we haven't gone too far.

SEE ALSO: This shapeshifting pasta transforms in boiling water

The recipe is an invention of Grant Melton, a Rachel Ray acolyte and brilliant Brooklyn-based chef. Say what you will about rosé (as long as those are exclusively good things), you've got to hand it to the cook for being so #onbrand.

Everything is coming up #rosé! Check out my #rosè Alfredo! https://t.co/s7twroeRp8 pic.twitter.com/DyJRfuGp6U

— Grant W Melton (@GrantMelton) June 24, 2017

High-end chefs have reclaimed delightful American classics like Fettuccine Alfredo and made them socially acceptable. For years, I too have faced extensive blowback for offering Fettuccine Alfredo at dinner parties or ordering pink wine at a bar.

No longer.

Not enough light wine in your life? Melton offers rosé-macerated peaches with mozzarella and rosé strawberry doughnuts as well.

Having not cooked it myself, I can't totally attest to the quality of the recipe but I will vouch for the author's bravery. It's not easy, combining parmesan-based sauce and mom wine, but that doesn't mean it's not important. Let's break down exhausted culinary norms and invent recipes that straddle the disgusting and delicious.

We have nothing to lose but our arteries.

WATCH: Someone has reinvented the surfboard, and it can 'fly' on water

[slickerslimmer]

Garlic shrimp bacon Alfredo . #Repost @delicioushealthyvideos . • • • • • • Garlic Shrimp Bacon Alfredo 🥓 Full recipe below, send it to a friend who’d love this!⁣ By: Tasty, Alvin Zhou . Ingredients (for 4 servings) 6 slices bacon, chopped 1 lb shrimp (455 g), peeled and deveined 1 teaspoon salt ½ teaspoon black pepper ½ medium yellow onion, diced 1 medium tomato, diced 3 cloves garlic, minced 2 cups heavy cream (480 mL) 1 lb fettuccine (455 g), cooked 1 cup grated parmesan cheese (110 g) ½ cup fresh parlsey (20 g), chopped Preparation In a large pot, cook the bacon over medium heat until crispy. Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind. Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown. Add the cream and bring to a boil. Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely. Enjoy! https://www.instagram.com/p/B8UNs-jhHUY/?igshid=1qr8yb1uvcxkq

[weirdoravon]

Mushroom & Shrimp Pasta

Delicious seafood pasta in a homemade alfredo sauce. This creamy shrimp pasta has all the flavors you want: garlic, basil, crushed red pepper flakes, paprika, Parmesan and Mozzarella cheese.  Mushrooms make this pasta really special!

Servings: 4 servings

Ingredients

8 oz fettuccine pasta (for gluten free version, use pasta noodles)

1/2 cup cooked pasta water (optional)

2 tablespoons olive oil

1 lb shrimp (10 big shrimp or 20 small shrimp without shells, deveined)

3 garlic cloves , minced

1/4 teaspoon dried basil

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

8 oz mushrooms , thinly sliced

1 cup half and half

1/2 cup Parmesan cheese shredded

1/2 cup Mozzarella cheese shredded

Cook pasta:

Cook pasta according to package instructions. Drain. Reserve some of pasta water.  While the pasta is cooking, prepare shrimp alfredo sauce as described in the next steps.  

How to make shrimp Alfredo sauce:

Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp.  Cook on one side for about 1 minute until pink, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.

To the same, now empty, skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices.  Sprinkle with a small amount of salt midway through cooking.

To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half.  Bring to boil, add all of the cheese (1/2 cup shredded Parmesan and 1/2 cup shredded Mozzarella) - bring to boil, then reduce to medium-simmer, and cook, constantly stirring, until the cheese melts. Cover with lid and remove from heat.  Taste, and add more salt if needed.

Add cooked and drained pasta from step 1 to the skillet with shrimp and mushrooms and cream sauce.  Reheat on medium heat.  Stir well.  If the cream sauce is too thick and you want it thinner - add some pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency.  Season with more salt and add more crushed red pepper flakes and basil, if desired.

Recipe Notes

WHAT IS HALF AND HALF? If you don't have half and half, to make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup regular cream (by regular creamy I mean heavy, or whipping cream).