Carrabbas Alfredo Sauce Recipe 385 Food

CARRABBA'S COPYCAT FETTUCCINE ALFREDO RECIPE

Steps:

• Bring a large pot to a boil, add fettuccine pasta and cook by following package instructions. Add in 1/2 teaspoon of salt.
• Drain using a strainer and set aside.
• In a saucepan, melt butter and pour whipping cream. Mix well.
• Add in Parmesan cheese, vegetable stock, pepper and the remaining salt. Mix together until cheese is melted.
• Add the fettuccine pasta and mix until well coated.
• Sprinkle chopped fresh parsley, stir to completely coat your pasta, and serve!

CARRABBA'S ALFREDO SAUCE RECIPE - (3.8/5)

Steps:

• Melt the butter in a small sauce pan over medium heat. Add the cream and milk and bring to a simmer, stirring occasionally, being sure that the mixture doesn't boil over. Simmer until slightly reduced, about 2 minutes. Season with salt and pepper. The sauce can be made up to 2 hours ahead, kept at room temperature.

ALFREDO SAUCE WITH CRAB MEAT

Steps:

• Melt butter in a sauce pan. Stir in the flour, and cook until the mixture thickens.
• Whisk in the half-and-half and stir until the mixture forms a thick sauce.
• Stir in the cheese, white pepper, pepper and the crab meat. Heat until the cheese is fully melted.
• Use extra half-and-half if the sauce is too thick for your taste.

COPYCAT CARRABBA'S PASTA CARRABBA

Steps:

• Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
• Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
• Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
• Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

CARRABBA'S FETTUCCINE MILANO

Steps:

• 1. Sauté sliced mushrooms in a little olive oil.
• 2. Add pinches of salt and black pepper.
• 3. Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.
• 4. Heat 1/2 ounce clarified butter.
• 5. Add shrimp, rubbed with white pepper and salt. Cook until done.
• 6. While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.
• 7. Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo.
• 8. Add cheese and cook for 30 to 45 seconds to meld flavors.
• 9. Ladle 4 ounces of Alfredo sauce into sauté pan.
• 10. Heat until it starts to boil around the edges. Remove from heat.
• 11. To clarify butter:. Melt butter over low heat.
• 12. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom.
• 13. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.).

CRAB ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm and covered.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
• Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
• Divide the fettucine between 2 plates or bowls and top with the crab sauce.