This is my first year observing Lent. Many, many, many, many, many, many, many, many, many, many, many, many years ago, when I first met B.O.B. Bob, I asked him if observing Lent was something that he did. (Yes, that’s one “many” for each year that we’ve been together!) I remember his response being something like, “Not really.” This year, however, he’s decided to go back to his Catholic roots and observe Lent by not eating sandwiches. I’m not quite sure what logic he used to come up with giving up sandwiches, but I have a feeling that he’s going to end up not eating lunch because of it. I personally think it would be more of a hardship for him to give up French fries or beer, but who am I to question his choice. I did however inform him that his notion of wraps not counting as sandwiches was completely wrong.
As a sign of solidarity, I’ve decided to give up something as well, sweet tea. It may not be something I consume every day, but it is probably the one food that I consistently indulge in. I’m still allowing myself to drink unsweetened tea, but I have a feeling that my tea consumption will diminish significantly over the next couple of weeks. B.O.B. Bob and I will also be observing “Fish Fridays” throughout Lent. This most likely means that we’ll be eating out on Fridays until Lent is over, because I don’t cook fish very often. It’s not that it’s difficult; I just prefer my house not smell like fish for several days after enjoying it.
- 8-oz. Fettuccine
- 1 Tablespoon Unsalted Butter
- 1 Tablespoon Extra Virgin Olive Oil
- 3 Cloves Garlic, Crushed
- 1 (12-oz.) Bag of Frozen Langostino Tails (80/100 Count)
- 3 Teaspoons Cajun Seasoning
- 1 Cup Heavy Whipping Cream
- 1/4 Teaspoon Freshly Ground Black Pepper
- 2/3 Cup Grated Romano Cheese
- A Handful of Chopped Chives (Extra for Garnish)
- Cook fettuccine as per directions on the package.
- Melt butter and olive oil together in a large sauté pan over medium-high heat.
- Add garlic, Cajun seasoning, and langostino tails; sauté until the seafood has thawed completely. Remove the langostino tails with a slotted spoon; set aside.
- Whisking constantly, add the cream, Romano cheese, chives, and black pepper to the sauté pan; cook until the mixture has thickened; 3 to 5 minutes.
- Turn the heat off on the cream sauce and stir in the drained fettuccine pasta and langostino tails.
- Pour the pasta and sauce into a large serving bowl, or onto a large platter; garnish with additional chopped chives.
- Langostino is Spanish for “little lobster.” They have a similar taste to lobster, and can be bought for half the price. You can also substitute frozen or fresh shrimp in this recipe.
- You may replace the grated Romano with grated Parmesan.
- Make sure to constantly whisk the cream sauce to prevent scorching.
- Add chopped fresh asparagus to the cream sauce.
- Squeeze lemon juice onto the pasta dish before serving.
ORIGINALLY POSTED 03/06/2014
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