~ Culinary Q&A & Kitchen Therapy Too (1/28/11) ~
Oh my, it is the end of January already and I could hardly refer to this January as the dead-of-winter, boring doldrums. Time flies when one is having a good time, and trust me when I tell you, I am having a very good time:
In this first month of 2011, Kitchen Encounters has posted more great recipes that have received lots of nice feedback here at my blog as well as on Facebook; Melanie's Kitchen has shot 3 cooking segments for WHVL-TV's Sunday morning Centre of it All show, and; Melanie is getting ready to meet and work with renowned grill-master and cookbook author Steven Raichlen for his cooking demonstration at Penn State in February!
Thanks again to everyone for all of your positive feedback, good wishes and great questions! I received one "loaded" question yesterday from a Facebook reader, and here it is:
Q. Bethanie comments and asks: I just finished reading your post for Succulent Shrimp Scampi and my mouth is watering. I have a few questions for you today: Can I add the pan-fried shrimp scampi to fettuccine Alfredo instead of making the Lemony Linguini? Also, I really like fettuccini Alfredo, but dislike bottled Alfredo sauce. Do you have a good recipe for fettuccine Alfredo that you would share with me? Last, what is the difference between fettuccine Alfredo and pasta primavera?
(Note: The recipe for my ~ Succulent Shrimp Scampi w/Lemony Linguini ~, pictured above, can be found in Categories 3, 12, 14 & 19.)
A. Kitchen Encounters: Great to hear from you Bethanie. I am so glad you liked my scampi post... it is a really, really good recipe and I hope you will give it a try. Here is what I am going to do for you: I am going to briefly answer all of your questions here and now, then, I am going to take this afternoon to prepare my recipe for fettuccine Alfredo. Look for my recipe to be posted here on the blog sometime tomorrow (Saturday) late afternoon/early evening!
#1. Can I add the pan-fried shrimp scampi to fettuccini Alfredo instead of making the Lemony Linguini? Tradionally, in Italian cooking, they don't mix seafood with cheese, but let's face it, American's like their cheese and Red Lobster even serves their scampi topped with Parmesan. While I wouldn't do it, YOU CAN! That being said, you won't be able to add the pan juices/wine sauce, because they would water down your Alfredo, so don't bother to prepare the wine sauce. After you saute your shrimp (to the end of ~ Step 4. in my recipe), just remove the entire pan from the heat and cover it with a lid or some aluminum foil. Prepare the fettuccine Alfredo as directed and toss in the sauteed, garlicky shrimp at the end. Enjoy!
#2. Do you have a good recipe for fettuccini Alfredo that you would share with me? As I stated above, I am going to prepare my recipe for fettuccine Alfredo tomorrow (Friday) and I will have it posted for you on Saturday late afternoon/early evening!
#3. What is the difference between fettuccini Alfredo and pasta primavera? Fettuccini Alfredo is a dish of ribboned pasta that is enrobed in a rich butter, cream and Parmesan cheese sauce. In Italian primavera means "Spring" and culinarily, primavera means that fresh vegetables (raw or blanched) are added during its preparation. So, fettuccini Alfredo that has vegetables added to it is simply referred to as Alfredo primavera!
Have a great weekend everyone, and once again: To leave a comment or to ask a question, simply click on the blue title of any post, scroll to the end of it and type away!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2011)
Viante! Thank you for your kind words. I just started my site in August and have many, many more recipes coming in the future. If there is anything in particular you would like to see a recipe for, let me know and I will cook it up for you!
Posted by: Kitchen Encounters | 03/01/2011 at 08:55 AM
Thank you for this post. I am starting to like this site!
Yeah, even we as Malaysians can't push aside cheese with prawns :D
Posted by: Viante CUC-25PM | 03/01/2011 at 05:05 AM
Pretty good. I only sprinkled sea salt and garlic powder, plus a little bit of paprika on them.
Posted by: yamaha digital piano | 02/02/2011 at 12:14 AM