If you really want to make your family happy, the recipe is pretty simple – carbs and fat.
My winning formula? Fettuccine Alfredo.
Not only is it rich and delicious, it’s also fast and easy to make. And that means the kids can get in on the cooking action.
The grating of the cheese, the cutting of the butter and the tossing of the shrimp are all tasks perfect for the little ones.
To gussy up this dish a bit, I added pepper-roasted shrimp, which are tossed in with the pasta just at the end. But if shrimp doesn’t suit you, you could easily substitute chopped cooked (and hot) chicken breasts, crispy hunks (make them big) of bacon, or strips of smoked salmon.
Start to finish: 30 minutes
- 2 pounds raw, shelled extra-large or jumbo shrimp
- Olive oil
- Ground black pepper
- 16-ounce package fettuccine pasta
- 1/2 cup (1 stick) butter, cut into small pieces
- 3 1/4 cups grated Parmesan cheese
Heat the oven to 400 F. Place a large stainless steel serving bowl on the oven’s bottom shelf to warm. Line a rimmed baking sheet with foil. Bring a large pot of salted water to a boil.
While the water heats, pile the shrimp on the prepared baking sheet, then drizzle a generous amount of olive oil over them. Toss to coat. Sprinkle the shrimp liberally with pepper, then arrange in a single layer. Bake for 10 minutes, or until just pink and firm.
While the shrimp cooks, add the pasta to the boiling water and cook according to package directions. When the pasta is finished, reserve 3/4 cup of the cooking water, then drain the pasta.
Read more: Embrace the fatty-carby pasta