Recipe time: Silas's Not Quite Alfredo
You should like this. Hopefully. Be warned, though, it's probably a four-pot meal.
You will need: A suitable quantity of pasta for two people
Some shrimp, preferably ready to cook
Some broccoli is a good accompaniment
For the sauce:
1 tbsp butter
1 tbsp general-purpose flour (NOT self-raising)
6 fluid ounces of milk
Garlic powder to taste
Onion powder to taste
To garnish: some herbs. Your pick.
How to do it: I find that starting the water for the pasta boiling at this point is good; do that, and then start melting the butter in a small, heavy-based pan. When the water for the pasta is boiling (and make sure you salted it), start the pasta cooking. When the butter's melted, start putting the flour in. At this point, you NEED to be stirring the sauce ALL THE TIME, or you'll get lumps. Lumps are BAD. Once the flour's incorporated, let the sauce bubble a bit, and then add the milk, the garlic powder and the onion powder. You should now be looking to start steaming the broccoli, and cooking the shrimp. Ideally, you should wind up with everything ready at the same time; dish the pasta and shrimp into bowls, pour over the sauce, sprinkle the garnish (I used basil this time; next time I'm going to add some celery leaves as well) and add the broccoli.
Enjoy with a good, fruity white wine; a Vinho Verde or a New Zealand Riesling should be excellent, in my opinion. Well, I enjoyed it greatly with vinho verde, anyway.
You will need: A suitable quantity of pasta for two people
Some shrimp, preferably ready to cook
Some broccoli is a good accompaniment
For the sauce:
1 tbsp butter
1 tbsp general-purpose flour (NOT self-raising)
6 fluid ounces of milk
Garlic powder to taste
Onion powder to taste
To garnish: some herbs. Your pick.
How to do it: I find that starting the water for the pasta boiling at this point is good; do that, and then start melting the butter in a small, heavy-based pan. When the water for the pasta is boiling (and make sure you salted it), start the pasta cooking. When the butter's melted, start putting the flour in. At this point, you NEED to be stirring the sauce ALL THE TIME, or you'll get lumps. Lumps are BAD. Once the flour's incorporated, let the sauce bubble a bit, and then add the milk, the garlic powder and the onion powder. You should now be looking to start steaming the broccoli, and cooking the shrimp. Ideally, you should wind up with everything ready at the same time; dish the pasta and shrimp into bowls, pour over the sauce, sprinkle the garnish (I used basil this time; next time I'm going to add some celery leaves as well) and add the broccoli.
Enjoy with a good, fruity white wine; a Vinho Verde or a New Zealand Riesling should be excellent, in my opinion. Well, I enjoyed it greatly with vinho verde, anyway.