80's Dance Music and Mixed Seafood Alfredo with Homemade Fettuccine

My friend Stacey is one of the best cooks I know. I love spending time with her in the kitchen bringing a meal to the table. We have very similar ideas as to how food should taste, be prepared and enjoyed. We love to cook from scratch, but don't take ourselves too seriously, in fact this meal was brought to you via the soundtrack of late 1980's dance music on Pandora. Yes, that's how we spend our Saturday nights, two of the whitest girls you'll ever come across, singing and dancing to Destiny's Child and MC Hammer and cooking Italian food. Welcome to my world.

But cooking with Stacey is fun! She more than knows her way around my kitchen and she just goes to town. There's not a lot of discussion about the meal, she just starts grabbing ingredients, and I grab some ingredients and we each know what needs to be done. There's not a lot of excess consulting, which allows us to concentrate on really important things, like the lyrics to Ice, Ice Baby.

Stacey has a magical way of making bland food amazing. (Is bland the right word?) Maybe not, but food that doesn't rely on a lot of spices to make it delicious. Her biscuits are out of this world, and after eating her homemade pasta...well, she's created a monster. A pasta craving monster. The pasta tasted like butter. There was no butter used in the recipe, but that's what they tasted like. She claims it's the farm fresh eggs but I think she's just trying to hide the fact that she's magical.

Beautiful, magical pasta

This is the key to good Alfredo, 4 bricks of Parmesan cheese. You can't go wrong!

It's hard to translate this recipe to you all because neither one of us measure anything. But it was so delicious, that I feel like it's worth the try.

Nate and Stacey went to Italy last year, and Nate said that the Fettuccine Alfredo tasted like true Italian cuisine.  Well, he didn't day "cuisine" Nate is just not a "cuisine" saying type of guy. He's more like...Zach, ....more like "This dish makes me want to timber frame!" or "this is better than shopping for antique tools!" or "More meals like this and I won't be able to button my flannel!" Both our men like good food, they just have their own way of articulating this to us. We understand....

Stacey will be sharing her pasta recipe over at her blog Investing in a Delicious Tomorrow. 

For the Alfredo:

Lobster Meat
Raw Shrimp
Sea Scallops
Lots of butter...like a pound should do.
Cream (about 2 cups)
4 bricks Parmesan cheese shredded plus samples for kitchen members to enjoy while cooking
Cooking Sherry 1 cup
Garlic (2 cloves chopped)
Garlic salt
salt
pepper
pinch of Nutmeg
Prepared fettuccine pasta

Melt a half stick butter in pan. Begin sauteing the seafood in small batches on medium-high heat. Don't over cook! Like 60- to 90 seconds per side. If the butter starts to cook away, add more as needed. Season both sides of seafood with garlic salt. When the last of the seafood is sauteed, deglaze the pan with the cooking sherry. Let it reduce by half, then toss the seafood back in the reduction. Remove seafood again with a slotted spoon. In the same pan melt another stick of butter. (This is why you need to dance while you cook...to burn off the calories.) and the garlic. Add the cream and the cheese and turn the stove to low. Be patient and let the cheese slowly melt stirring constantly. When melted, season with LOTS of pepper, salt and a pinch of nutmeg. Toss with the pasta and the seafood.

Counter filled with random delicious Italian food like balsamic vinegar, extra virgin olive oil, Italian seasoning, garlic salt pepper and pesto with baguette to dip!