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INTRODUCTORY RAMBLE:

Yep, dunno what to say about this one. It was labor day, I hadn't got anything to toss down my throat in almost 24 hours, and I was still bummed from missing my umpteenth furmeet I'd intended on attending two days prior.
And I was bored after I finished watching an old Russian silent film and decided I wanted to go to the store. Among the things I came home with was a jar of alfredo sauce. Which I didn't end up needing until the next day X3

Also the shrimp part is based on a similar recipe from the Simple Cooking Channel.


COMPONENTS:

1lb. fettuccine (or whatever type of pasta you wanna use)
1lb. raw shrimp
'bout a pint of whipping cream. more or less. depends on how much sauce you want.
LOTS of garlic. (I used 8 large-ish cloves. I probably shoulda used more. But you can use as much or as little as you like.)
a decently-sized handful of parmesan or similar cheese.
8oz. sliced mushrooms
1 large onion (i used a purple one.) sliced.
6 or 8 or so oz. steak, thinly sliced (i used a ranch steak or whatever it's called. had the angus logo on it.)
water for cooking the pasta
salt for putting in the forementioned water before adding the pasta
olive oil for cooking the other stuff

OPTIONAL:
chopped tomatoes
oregano (preferably the not-dried kind, if you haven't looked at the accompanying photo.)
crushed pepper flakes (not really optional, but i guess there's some people out there who don't like spicy? ',:I )


MODUS OPERANDI:

Peel the shrimp if they're not already peeled. If they're not cleaned and deveined, take care of that too, I guess. You know the drill. If they're large, cut them in half or thirds. If they're small, don't. Unless you want to. Then chop the garlic into tiny bits. Mince it if you like. Again, you can use as much or as little as you want. But I would recommend employing at least an ungodly large amount. I'll say ten. Not that my recommendation matters if you don't like your shrimp reeeally garlicky.Put some olive oil in a frying pan over medium-ish heat. Just past the medium mark or around the high end of low. Once that heats up, dump the garlic in and stir it around every few seconds for a few minutes until it just starts to get a liiiittle bit golden-brown and toasty-looking. Add the cream and stir it around every so often until it starts to thicken. Add the shrimp, rinse and repeat until they cook through. Toss in the parmesan and stir it in.
While the shrimp are cooking, put some olive oil in another (large) frying pan over medium heat and dump in the mushrooms and onions. stir those occasionally until the juices start bubbling and the mushrooms are soft and the onions are nice and translucent and the contents of the pan become aromatic. Add the steak and reduce the heat to low-ish. Continue cooking until the steak is done.
Boil 5 quarts of water (or however much the pasta package calls for) in a large pot. MAKE SURE YOU SALT THE WATER. Throw in a good handful or two of salt. It should taste like seawater. Again, you don't have to if you don't want to. Maybe some of you out there have high blood pressure, or maybe you're just boring and you prefer bland pasta. Totally up to you if you wanna do it correctly ;3
Cook the pasta according to the package directions.
Drain the pasta, put it in a bowl or on a plate, load it up with the garlic-cream shrimp sauce and mushroom-onion-steak combination and the tomatoes and pepper flakes and whatnot (if you decided to use those things) however you like.

Dive headlong into the food coma.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being