Sisters birthdays are a special day of celebration in our Convent. Much prayer and discussion goes into the place setting at the table, the beautiful word that is specially picked just for her and then a few carefully and lovingly wrapped gifts (which are usually a few treat foods that she rarely gets). The Sister gets to choose her dinner entree and dessert from a menu. It’s really such fun – some sisters take up to a week deciding what they’re going to ask for on their special day. This past week, I had the great fun of cooking for one such occasion. I made my signature shrimp dish – a little like a scampi, but made richer by the fettucine tossed with cream and parmesan. The fresh lemon in this recipe is a must – don’t skip it. The Sister slowly savored her meal, a smile emanating after every bite. What a blessing it is to bless others – that’s what I love so much about the gift of cooking.

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Stella's Shrimp and Fettuccine

SERVINGS 2servings CHANGE SERVING SIZE servings

COOK TIME 20mins

PREP TIME 10mins

READY IN 30mins

Ingredients

• 12 large shrimp (de-vined, shells removed)
• 1/2 onion (or shallots) diced small
• 1 clove garlic
• handful of fresh basil leaves chopped
• 1 tomato diced
• 1 lemon juice and zest
• 1/2 cup white wine
• 1/2 lb fettuccine
• 1 cup heavy cream warmed in microwave
• 1 cup fresh parmesan cheese grated, divided
• 2 Tbsp fresh parsley chopped
• butter
• Onion salt
• pepper

Instructions

1. Boil salted water for pasta
2. Meanwhile, sauté ¼ c. diced onion and crushed garlic clove until translucent over medium low heat. Watch carefully so you don't burn the garlic. Add chopped basil leaves and chopped tomato – lightly toss, sauté and remove from heat and into a dish to hold.
3. Cook your pasta and when finished, toss with 4 Tbsp. butter, warmed heavy cream and 1/2 cup fresh parmesan until you have an “Alfredo” – add onion salt and fresh ground pepper - seasoning to taste.
4. Quickly sauté your shrimp in butter, once golden on both sides, add white wine and juice of one lemon. Simmer slightly and then add the tomato mixture back to the pan and combine - season to taste.
5. Serve fettuccine with the shrimp tossed over – sprinkle with the lemon rind, freshly grated Parmesan cheese and chopped parsley.

Stella’s Shrimp and Fettuccine. To subscribe to the weekly Recipe blog from the Monastery Kitchen at the Community of Jesus click here: http://monasterykitchen.org/