Tonight’s dinner was Saffron Fettucine with Alfredo Sauce topped with pan-grilled in lime olive oil whole red shrimp, seasoned with garlic and tarragon. The pan was de-glazed with dry vermouth with added garlic and tarragon. Alfredo sauce was added to the reduced pan sauce. Cooked fettucine was added to the sauce, it was plated, and the shrimp was placed atop. The shrimp was a real challenge to shell, but it was worth the effort and was a tasty dish. It was enjoyed with a 1999 Domaine Roulot Meursault ‘Les Tessons, Clos de Mon Plasir’ - no sign of oxidation; rich white fruit in nose and flavors; balanced mid-palate with fruit and good acidity; and a long fruity finish, It was very good with the pasta dish.
Then for dessert we had two gelati, vanilla and hazelnut chocolate, with Piroulines (vanilla, hazelnut, and dark chocolate), and snifters of the end of our Godiva Chocolate Liqueur, while watching the last F1 Grand Prix of 2009 at the new track at Abu Dhabi.