Highly seasoned, sauteed shrimp, tossed in fettuccine noodles and a lighter alfredo sauce with a quality freshly grated Parmigiano-Reggiano.

Shrimp Fettuccine Alfredo

I don't know too many folks who don't like a rich alfredo sauce. I mean, let's face it. When you go out to a restaurant do you ask for your cream sauces to be made with skim milk? Um, nope.

Heavy cream is delicious, though I don't keep it in my fridge all the time, and it's not something I want to consume on a regular basis. I usually only buy it for a very specific recipe. Like holiday mashed potatoes. Custard ice cream. Rich, oyster stew. Or my spicy tomato cream sauce for pasta. Definitely my cream biscuits with the leftovers!

Chicken thighs, slow cooked in a seasoned Creole sauce with The Trinity, and served with fettuccine noodles.

Crockpot Creole Chicken

This Creole Crockpot Chicken recipe was born out of me still trying to learn to love my crockpot, especially for chicken.

I'm a low and slow oven kinda gal, and you see, chicken in a slow cooker, even dark meat chicken, that goes longer than it should, well... it can easily transform to the shredded stage, kinda like pulled chicken.

Not that there's anything wrong with that. Pulled chicken is still good.

My Mama's Shrimp and Fettuccine recipe, made with shrimp and andouille sausage, cooked in a buttery sauce tossed with fettuccine, fresh herbs, artichokes and pimentos.

Shrimp and Fettuccine

This recipe for Shrimp and Fettuccine was in my Mama's collection and written in her hand which always makes me nostalgic and miss her even more than usual.

She had written at the bottom of the recipe, "this dish will make them scream for more," which always makes me smile. Well, I don't know about all that, but I can say that this is definitely a restaurant quality pasta dish that, despite the inclusion of artichokes, The Cajun gobbles up and declares delicious!

That's a winner to me.

Pan seared chicken breast in a buttery cream sauce tossed in fettuccine noodles with Parmesan cheese and toasted pecans.

Chicken Pecan Fettuccine

During the Christmas holidays last year, a popular food blogger posted a cranberry sauce recipe that very often, at least down south, has pecans in it, though this midwestern blogger could not understand why anybody would want to do that! Why everybody down south knows why... it's because pecans are good of course! And generally speaking, plentiful around here, though it seems less so these days.

Crawfish in a creamy Velveeta cheese sauce served with fettuccine.

Crawfish Velveeta Fettuccine

Here's another delicious recipe that is a popular dish down south along the Coast and appropriate for Fridays during Lent. If you aren't a fan of crawfish, shrimp is an excellent substitute here. And yes y'all... this one uses Velveeta. Now... if you don't want to use that product to make this, feel free to make your own homemade cheese sauce! Just leave the rest of us to our Velveeta.

And speaking of which... here comes the soapbox "hissy fit" folks - y'all know I gotta do it!