Feb 13 Love to Cook and Cook to Love

For me, as it is with many other cooks, making food from scratch is a way to show others we care about them.
Sure, we need to eat too, but putting something together in the kitchen that my friends and family will find delicious makes me feel great.
While many TV commercials will suggest that it’s a diamond or a box of chocolates that are the real ways to show your affection, I think cooking is the sincerest way to show it.
My wife and I have been married for close to a decade and during that time, she has yet to cook a meal for herself or our children.
It’s not like she hasn’t tried though–it’s just that I’m always there in front of the stove first.
So as we approach another V-day together, I’ve asked her what she’d like to eat on the 14th.
She hasn’t told me yet but I already know the answer–I make it for her every year.
Still, leading up to the big night, I’ve been preparing dishes that cater to more of my favourite flavours with one in particular popping up–Fettucine Alfredo.
I know, I know, an artery killer for sure, but everything in moderation friends–don’t worry, I’ll eat a salad the next evening.
I find Alfredo to be simply divine and a cinch to make too.
All you need are three ingredients–butter, cream and cheese.
While the shopping list is quite small, what I’ve found to be absolutely critical to the success of this dish is the quality of ingredients used.
Organic butter, fresh cream and grated-just-before-making-the-meal Parmesan Reggiano.
To make myself feel a little less guilty about eating it, I add several huge handfuls of baby spinach that I sauté first.
I also toss in large shrimp, a few spoonfuls of roasted garlic and whole wheat fettucine too.
Simply amazing.
While decadent and sitting on the sinful side of the scale, I think it would be perfect as a dish to serve your love on V-day.
Brandon’s Fettucine Alfredo with Roasted Garlic & Baby Spinach
8 oz whole wheat fettucine
8 oz baby spinach, stemmed
1 package of 31-40 sized shelled and uncooked shrimp, thawed
1 head of roasted garlic (or more), cloves squeezed out and pureed
3/4 cup butter
3/4 cup heavy cream
3/4 cup Parmesan cheese, grated

DIRECTIONS:
Cook pasta in a pot of boiling salted water until al dente. Before draining, reserve 1/2 cup of cooking water.
Meanwhile, heat 1 tbsp of butter in a sauté pan set over medium high heat; add spinach and cook until starting to wilt.
Lower heat to a simmer and add remaining butter. When melted, add shrimp and cook until pink, stirring often.
Add roasted garlic, stirring to mix, and cream to the pan. Bring to a boil, then reduce heat. Add Parm, stirring until melted; season with salt and pepper.
Add fettucine to the pan and toss to coat. Add reserved pasta water if sauce is too thick. Serve immediately.
Serves 4