Garlic and Herb Shrimp Fettuccine

Cookies!! I love you so much that I’m giving you another recipe today! You can thank your fellow Cookie, Marla. She requested a shrimp fettuccine recipe and I remembered that I owed my Facebook friends this one. This is the ultimate “Cooking for Bae” dinner lol I also included my shrimp brine instructions. Works amazingly for frozen shrimp! Try it out! Thank you so much for your support, Cookies! I adore you guys. Keep those requests coming!! Happy cooking!

Love,

B. Coop

Garlic and Herb Shrimp Fettuccine
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Sauce
  1. 2 tsp unsalted butter
  2. 2 crushed garlic cloves
  3. 1 tsp of flour
  4. 1 tsp onion powder
  5. Kosher salt and cracked black pepper to taste
  6. 2 cups whole milk
  7. 4 oz cream cheese
  8. 1/2 cup grated Parmesan
  9. 1/2 cup shredded Romano cheese
Shrimp
  1. 1 tsp olive oil
  2. 2 tsp cajun seasoning (I use Tony's)
  3. 1 tsp minced garlic
  4. 1 tsp onion powder
  5. 1/2 tsp of smoked paprika
  6. juice from 1/2 of a fresh lemon
  7. fresh basil and parsley
Sauce
  1. Melt butter and sauté garlic in it for 1 min. Don't burn that dang garlic!
  2. Whisk in flour and season the roux with kosher salt, cracked pepper, & onion powder. (Seasoning the roux helps lock in flavor better than waiting to season after adding in liquids.)
  3. Then pour in 2 cups of milk. (Whisk while you pour cause that stuff will clump up on you and that ain't my business.)
  4. Bring that to a simmer and after it thickens a little pour about a cup of it into a bowl
  5. Mix the sauce with half a block of cream cheese until it's smooth.
  6. Pour that back into the saucepan. (Don't be lazy and drop that cream cheese in the pot and try to stir it until it dissolves. The sauce won't be smooth and I'm sensitive about my recipes being ruined. Don't play me like that. Lol)
  7. Stir in the grated Parmesan and shredded Romano cheeses.
  8. Taste and adjust seasoning if need be. This makes enough for 1 lb of pasta.
Shrimp
  1. Toss the shrimp in olive oil and season with Tony's, minced garlic, onion powder, smoked paprika, lemon juice, fresh basil, and parsley.
  2. Heat a skillet and sear shrimp until the turn pink. (Please don't overcook your shrimp. As soon as they fully turn pink they're done.)
  3. Enjoy!
Notes
  1. If you're using frozen shrimp that are not wild caught they tend to have a weird texture in comparison to fresh and wild caught frozen shrimp. So, brining them helps a lot and makes them extra juicy. To brine, thaw in cold water then mix equal parts of salt and sugar (1/4 cup of each per lb of shrimp) and add enough water to cover them. Let them soak for 30 mins then drain, pat them dry w/paper towels (important), and season as usual.
  2. As for the pasta, do not rinse your pasta after cooking! The sauce sticks better that way.
Coop Can Cook https://coopcancook.com/

 

Blackened Chicken Alfredo

 

Cookies! Happy Sunday! Hope you’ve had a great weekend. Wanted to share a simple, yet delicious chicken pasta recipe! Stop buying that Alfredo sauce in the jar! lol This is easy and sooo much better! Try it out.

Love,

B. Coop

 

Blackened Chicken Alfredo
Serves 4
Write a review
Print
Prep Time
2 hr
Cook Time
20 min
Prep Time
2 hr
Cook Time
20 min
Ingredients
  1. 4 thinly sliced Chicken breast (1 per serving)
  2. Olive oil (for pan)
  3. 1/2 packet of ranch dressing mix
  4. 1/4 cup Italian dressing
  5. Cajun seasoning (thyme, basil, and parsley too)
  6. 1 pint heavy whipping cream
  7. Minced garlic
  8. 1 1/2 cup Grated Parmesan
  9. 3 tablespoons of butter
  10. 1 lb pasta of your choice
  11. Diced Tomatoes (optional)
Instructions
  1. Marinade the chicken using a 1/2 a packet of ranch dressing mix and a little Italian salad dressing for at least 2 hrs.(If you don't have time, make time! Lol nah it's ok. Proceed)
  2. Preheat oven to 375.
  3. Break out that beloved cast iron skillet
  4. Coat the skillet with olive oil and get it good and hot.
  5. Meanwhile, season the chicken. Watch the salt. Italian dressing has plenty.
  6. Add dried thyme and basil too, just a little.
  7. Then add the chicken into the heat. 2-3 mins per side.
  8. Put em in the oven for 8-10 mins. Be careful not to over cook.
SAUCE
  1. Melt butter and sauté garlic for a min. (You know my rule: don't burn my garlic!!)
  2. Now add the heavy cream and cheese.
  3. Simmer until it starts to thicken for about 6 mins
  4. Toss in the tomatoes and some parsley.
  5. Chicken should be ready by then.
  6. Let it rest for a few mins before slicing it.
  7. Oh, don't forget to boil the pasta! Use whatever pasta you prefer.
  8. Make it cute on your plate.
  9. Enjoy!
Coop Can Cook https://coopcancook.com/

Cheeseburger Macaroni (Homemade Hamburger Helper)

I received a request from a Cookie for an easy, kid-friendly meal. This is it! Cheeseburger Macaroni. It’s also a guilty pleasure of mine. I love this stuff! Brings me back to my High School days. I used to reeeeally think I was doing something by cooking Hamburger Helper! Chile, you could not tell me I wasn’t a chef! lol But, what really makes this recipe so great is that it calls for ingredients you probably already have at home! And what kid doesn’t love Mac & Cheese?! Just serve it with some corn or a salad and you have a bomb dinner in less than 30 mins! You’re welcome, my darlings! Keep those requests coming!!

Oh, I also filmed a recipe tutorial for this, so check it out! 

 Love,

B. Coop

Cheeseburger Macaroni (Homemade Hamburger Helper)
Serves 5
Write a review
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 lb ground meat
  2. 1/2 onion (diced)
  3. 3 tsp cajun seasoning
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 tsp Accent
  7. 2 1/2 cup of milk
  8. 1 cup water
  9. 2 tablespoons chili powder
  10. 2 cups elbow macaroni
  11. 1 package of Velveeta Jalapeno Cheese Sauce
  12. 2 cups of shredded American cheese
  13. parsley to garnish
Instructions
  1. Season and brown meat
  2. Drain fat
  3. Add onions
  4. Pour in milk and water
  5. Bring to a boil
  6. Stir in pasta
  7. Reduce heat to low: cover and simmer for 10 mins or until pasta is tender (Stir occasionally)
  8. Add in cheese sauce and shredded cheese
  9. Turn off heat
  10. Allow to stand and thicken for 5 mins
  11. Enjoy!!
Notes
  1. Feel free to use any pasta and cheese of your choice!
Coop Can Cook https://coopcancook.com/

Vegetarian Spaghetti Sauce

spaghettiTo all of my babies working on their Summer ’16 bodies, I promise to look out for you guys as well. ??Lol I know I post a lot of indulgent things, but, believe it or not I only use whole wheat pasta in all of my pasta dishes. No one can ever tell the difference! Take this Spaghetti for instance. I made this “meat” sauce out of Morning Star’s veggie crumbles. My family thought it was real meat! Lol

Recipe:
Olive or coconut oil
12oz bag of veggie crumbles or 1 lb of ground turkey
2-3 cans crushed tomatoes
1 can tomato paste
Fresh basil
2 teaspoons of oregano
Red pepper flakes
Fresh parsley
Minced garlic
1/2 cup of red wine
Salt and pepper
1/4 cup of brown sugar

Add 1 tablespoon of coconut oil or olive oil to a saucepan. (Coconut oil is a solid when stored in cooler temps. It liquefies with the slightest exposure to heat.) Now, sauté onions till translucent and add EVERYTHING else to the pot. Bring it to a boil, stir, turn it down to low, cover w/a lid then leave a crack and let it simmer for 30 mins – 1 hr stirring occasionally. Now taste it, adjust seasoning (add more sugar if you need to) then let it simmer for at least another 30 mins!
You can serve this over wheat, thin spaghetti like I did this time or spaghetti squash!

For spaghetti squash, all you have to do is cut it in half, scrap out the seeds, then place it cut side down into a roasting pan. Pour about 1/3 cup of water into the roasting pan to make the squash more tender. Cover pan with foil and bake on 400 for 35-45 mins or until it’s tender enough to be easily pierced with a fork. Now, using that same fork, scrap out the contents horizontally, toss in a little olive or coconut oil and serve!

May look like a lot of cheese, but it’s only about 2 tablespoons of shredded sharp cheddar. Dieting or not, I can’t let go of my cheese!!? lol however, if it’s not apart of your meal planning, just omit it! All of my recipes can be tweaked to fit your lifestyle. Look for **in future posts on subtle changes that will make my recipes a little lighter. Oh, and let’s just pretend that bread in the picture doesn’t exist. It’s a mirage!!! ?

Hope you like it!

Print Recipe
Vegetarian Spaghetti Sauce
Cuisine Italian
Prep Time 15 mins
Cook Time 1 hour
Servings
people
Ingredients
Cuisine Italian
Prep Time 15 mins
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Add 1 tablespoon of coconut oil or olive oil to a saucepan. (Coconut oil is a solid when stored in cooler temps. It liquefies with the slightest exposure to heat.)
  2. Now, sauté onions till translucent and add EVERYTHING else to the pot.
  3. Bring it to a boil, stir, turn it down to low, cover w/a lid then leave a crack and let it simmer for 30 mins - 1 hr stirring occasionally.
  4. Now taste it, adjust seasoning (add more sugar if you need to)
  5. Let sauce simmer for at least another 30 mins!
  6. You can serve this over wheat, thin spaghetti like I did this time or spaghetti squash!
  7. Enjoy!
Recipe Notes

For spaghetti squash, all you have to do is cut it in half, scrap out the seeds, then place it cut side down into a roasting pan. Pour about 1/3 cup of water into the roasting pan to make the squash more tender. Cover pan with foil and bake on 400 for 35-45 mins or until it's tender enough to be easily pierced with a fork. Now, using that same fork, scrap out the contents horizontally, toss in a little olive or coconut oil and serve!

Share this Recipe