Quarantine Blog #6

Hello everyone and welcome back to another blog post. I hope everyone is doing well and is staying safe. Today I will not be doing a sweet recipe, but two savory recipes. The two recipes I will be showing you guys today are some things I’ve been craving during quarantine. I will be showing you guys how to cook fettuccine Alfredo and also coconut shrimp. I haven’t had the chance to eat them yet, but I have all the time in the world to make them. I wonder what everyone is doing at home during this pandemic. I have doing loads of homework and playing video games, seeing my money disappear everyday for spending it on video games. Now further ado, lets get to these recipes.

Fettuccine Alfredo

Have you been craving pasta lately because I am. I especially miss fettuccine Alfredo. The sauce is nice and creamy, the noodles are smooth and chewy. It’s just a very good dish in general.


  • 1 lb Fettuccine Pasta
  • 6 Tablespoons Butter
  • 1 Garlic Clove (minced)
  • 1 1/2 cups Heavy Cream
  • 1/4 teaspoon Salt
  • 1 1/4 cup Shredded Parmesan Cheese
  • 1/4 teaspoon Pepper
  • 2 Tablespoons Italian Parsley (optional)


  1. In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions. 
  2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream. 
  3. Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the Parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
  4. Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.
  5. Toss Alfredo sauce with fettuccine pasta and add half of the Parmesan cheese. Once it is tossed, garnish with the remaining Parmesan cheese. Add a little pasta water if it needs to be thinned out.
  6. Garnish with Italian parsley, if so desired.

Coconut Shrimp

Coconut shrimp is one of my favorite foods in the whole entire world. I love that it’s crunchy and crispy on the outside and soft and chewy on the inside. I really miss seafood in general especially shrimp.


  • 2 cups vegetable oil
  • 1 cup Panko bread crumbs
  • 1 cup unsweetened shredded coconut
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Sweet chili sauce, for serving


  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  2. In a large bowl, combine Panko bread crumbs and shredded coconut; set aside.
  3. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
  4. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately with sweet chili sauce, if desired.

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