Dinner #2 - Shrimp Fettuccine

You will need the following ingredients:

Approximately ¾ - 1 pound of raw extra large shrimp.
Your normal 1-pound box of fettuccine noodles.
One (1) pack of McCormick's Alfredo sauce.
Old Bay Seasoning.
Two (2) tablespoons of butter.
Normal salad material (refer to the Orange Roughy page for proper salad techniques…important if you haven't read!).
OR
Two (2) dozen little neck clams.

Directions:

I'll give you an option on this one fellas. You can do a salad as an appetizer or you can steam up a couple dozen little neck clams. I'm not going to offend any of you by telling you how to steam clams just remember however, if they don't open, don't eat them. If you want to do a salad please refer to my directions for the Orange Roughy. There are some things you should know about the salad. Anyway, this dish is simple and sweet. Peel the raw shrimp and de-vein them. If you don't know how, take a sharp knife and cut down their back and rinse. Cut far enough in so that your shrimp curls out when you cook. You will understand what I'm talking about when you see. With a large skillet melt the two tablespoons of butter and place shrimp in the skillet. Cook over medium heat until shrimp are completely cooked. As soon as there is no more gray to the shrimp, remove them from the skillet as to not overcook them. Shrimp gets very tough when you overcook but make sure they are cooked. Open one up and you can tell. While you are cooking the shrimp make sure you sprinkle plenty of Old Bay Seasoning on the shrimp. Gives it a nice little bite with the alfredo sauce. To make the alfredo sauce just read the directions on the back. Boil the noodles, drain them, put them on a plate, add about 6 or 7 shrimp, pour some alfredo sauce on top and eat. Email me if you have any questions.

Wine of choice - Kendall Jackson Chardonnay