NEW ORLEANS —
10 ounces fettuccine pasta
5 Tbsp. butter divided use
1 cup heavy cream
3/4 cup Parmesan cheese, grated
salt and pepper to taste
1 lb. shrimp peeled and deveined
1 Tbsp. Creole seasoning
1 tsp. garlic, minced
2 Tbsp. parsley, chopped
Green onions for garnish
Cook the pasta in salted water according to package directions.
Melt 4 tablespoons of butter in a saucepan over medium low heat.
Add the cream and simmer for 4-5 minutes or until just thickened.
Whisk in the parmesan cheese, stirring continuously, until cheese has melted.
Season the sauce with salt and pepper to taste.
Heat 1 tablespoon of butter in a large pan over medium high heat.
Add the shrimp to the pan and season with Creole seasoning.
Cook the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
Add the garlic to the pan and cook for an additional 30 seconds.
Drain the pasta and toss with the alfredo sauce. Arrange the shrimp on top and sprinkle with parsley, then serve. Garnish with green onions.
Cupid’s Kiss Cookies
1 box vanilla cake mix
8 Tbsp. butter, melted
1 tsp. vanilla
4 oz cream cheese softened
Red food coloring
Pink sanding sugar
Take the wrappers off the Hershey’s Kisses and place them into the freezer.
Combine the softened cream cheese, butter, egg, and vanilla in a bowl. Mix until completely combined.
Add the cake mix and mix until it forms into a dough.
Add food coloring and mix well again.
Refrigerate the dough for 30 minutes to chill.
Grabbing a small amount of dough at a time, roll in the palm of your hands to form a ball.
Roll the balls in sanding sugar and place on a parchment lined cookie sheet.
Bake at 350 degrees for 8 minutes.
Once you remove the cookies from the oven, place on a cooling rack. Press a Hershey’s Kiss into the center of each one.