I love my Otter Creek church of Christ cookbook. It was a wedding present from one of my favorite professors, and it’s definitely one of my favorite church cookbooks (and believe me, I’ve become a bit of a church cookbook connoisseur). If you want one, you could probably buy a copy by contacting the church office (www.ottercreek.org).
One of my favorite recipes that I’ve tried so far is the Shrimp Fettuccine recipe on page 89. I love using the colored veggie noodles — they make it pretty, and I always have a lot fewer sticking problems with them.
Here’s the recipe:
- 1 lb. peeled & cleaned shrimp (I always just use one bag — less than a pound — in whatever variety is most on sale)
- 2 oz. (1/2 stick) butter
- Garlic powder (recipe calls for 1 Tbsp., but I thought that was way too much. I like using 2-3 cloves of garlic instead)
- 1 box fettuccine noodles
- 4 oz. (1/2 c.) heavy cream
- 1 c. grated Monterey Jack and jalapeño cheese, mixed (I just use Monterey Jack. And I suspect this would be almost as good if you didn’t add this cheese)
- Grated Parmesan (no quantity given — I just grate some until I think it looks good)
- Chopped parsley
Saute shrimp in butter and garlic for 1-2 min. until pink. Do not overcook. Set aside. Cook fettuccine according to package directions; drain. Return fettuccine to pan; add cream and Parmesan cheese. Toss over medium heat until hot. Add shrimp and toss evenly to distribute. Pour into casserole dish (I like to use a large Corning Ware) and cover with grated Monterey Jack and jalapeño cheese mix. Sprinkle with parsley. Bake at 350 degrees for 10-15 min. or until cheese is melted.
I made this last Sunday (pictured), and threw in some leftover, chopped-up “crab sticks” — you know, that cheap fake crab stuff that they use in sushi. They were good in this recipe — a nice budget stretcher if you don’t want to use the whole pound of shrimp.