Romantic Valentine's dinner

Valentine's Day is not a big deal at our house. We use it as an excuse to prepare a special meal, but that's about it. This year, however, for the first time in... I don't know... years, at least, we are excited about Valentine's Day! Why? Food, of course. Billye White's strawberry cupcakes. I'm drooling just thinking about them! We're so excited about dessert (if we can resist them that long) that the meal is sort of an afterthought. Nick has requested shrimp alfredo, so that's what we'll be having. If I feel really good tomorrow, I may try to recreate Pearl Street Pasta's Cajun shrimp pasta. Anyway, here's my alfredo 'recipe.'

Recipe: Shrimp Alfredeaux
So, this isn't really a recipe. It's also not classic alfredo because I add lots of herbs and spices.

While your pasta is cooking (we like farfalle or penne), melt a T. or so of butter in a small saute pan. Add an equal amount of olive oil. Press in 1 clove of garlic; cook 1 min. over low-medium heat, being careful not to let garlic burn. Pour enough heavy cream to cover bottom of pan to about 1/4 inch depth. (You can, and probably will, add more if this doesn't look like enough sauce.) Keep heat low; you don't want this to boil. Season with a little dried Italian seasoning, 1 sprig fresh rosemary (you can remove and chop the leaves, but I just throw the whole thing in and let it simmer), and some Tony Chachere's Cajun seasoning. Add a handful of grated Parmesan cheese (NOT the stuff from the green can); stir to combine. Check seasoning and adjust.

Sprinkle peeled, deveined shrimp with Tony's or Emeril's Essence. Heat olive oil in large saute pan. Cook shrimp just until pink and curled.

Drain pasta. Combine pasta, sauce, and shrimp. Serve immediately.

For Pearl Street pasta (this is a guess), saute chopped green onions, halved cherry tomatoes, and a little bit of corn. Add a little white wine to the sauce; omit the Cajun seasoning and rosemary sprig; go light or omit the Italian seasoning.