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Shrimp Fettuccine Alfredo

I made this dish for my man on Valentine's Day this year. I was searching for a really good Shrimp Fettuccine Alfredo recipe that was not only delicious, but also simple to make.  After looking at a couple different recipes, I decided to make this one that I found on NatashasKitchen.com. What appealed to me most about this recipe was that it required only a few ingredients, some of which I already had in my pantry, and the recipe was complete with step by step picture instructions, score! So I went and bought the ingredients, came home and got to work! This recipe is incredible, like better than any restaurant! I was impressed, I had to share this with my girl Shanika! Her family loved it too, so now I'm passing it on to you all! I hope you guys enjoy this amazing recipe as much as we did! Happy cooking! 

Prep time: 10 min              Cook time: 20 min              Total time: 30  min


3/4 lb fettuccine pasta

1 lb shrimp, peeled and deveined

1 tbsp oil

1 small yellow onion, finely chopped

2 tbsp butter

1 clove garlic

1/3 cup white wine, (I use Chardonnay)

2 cups heavy whipping cream

1/3 cup parmesan cheese (I used a Parm/Romano blend)

salt & pepper to taste

sprinkle of paprika (I used smoked paprika)

parsley, basil for garnish (optional)


  1. Cook ¾ lb fettuccine noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).
  2. Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over cook them or they'll be rubbery. Put shrimp aside in a separate bowl.
  3. In the same pan, over med/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in ⅓ cup white wine and reduce to 25%, scraping the bottom to deglaze the pan.
  4. Stir in Cream and simmer for 2 min. Next, sprinkle the top with ⅓ cup parmesan (or as much as you want!) and stir until creamy and smooth. Add about ¼ tsp paprika and season with salt & pepper to taste.
  5. Turn off the heat and stir back in the cooked shrimp and drained pasta. Garnish with parsley, basil, extra parmesan or freshly cracked pepper if you'd like!

*You can find the original recipe here: http://natashaskitchen.com/2014/02/21/creamy-shrimp-alfredo-pasta-recipe/#comment-441795


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