Shrimp Alfredo Pasta

1 tsp. salt
2 tsp. corn oil
2 tsp. butter
1 clove garlic
Sm. chopped onion
1 lb. shelled deveined shrimp
1 tsp. dry parsley
2 sticks butter
1 pt. lite cream (or half & half)
1/4 c. dry white wine
1 lemon
12 oz. fresh pasta
1/2 lb. grated Parmesan cheese

 

Start boiling water for pasta. Use a large pot. Add salt and oil to water. While the water is heating, put butter in a large frying pan. Turn on low flame. Heat butter until it melts. Add the garlic and onion. When garlic and onion are tender, add the shrimp. Toss often.Meanwhile, in a medium saucepan on a very low flame, add butter. After butter is melted, add cream or half and half and stir. Put on simmer. When the shrimp starts turning pink, add white wine and squeeze the lemon over shrimp. Toss and cook for 1 minute. Don't overcook. Turn off flame and cover. Add pasta to boiling water. Add Parmesan to melted butter and cream. Stir often while pasta is cooking.You can always add veggies!!
Add more Parmesan for a thicker sauce, less for thinner sauce. Drain pasta in colander. Put the pasta back in large pot, add shrimp and sauce. Toss thoroughly. Transfer to serving dish and sprinkle parsley over top. Serve with a tossed salad and Italian bread. 

Creme Brulee

6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar

1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
6. Preheat oven to broil.
7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8. Remove from heat and allow to cool. Refrigerate until custard is set again.