Emerils Fettucine Alfredo Sauce Food

EMERIL'S FETTUCINE ALFREDO SAUCE

Steps:

• Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid. While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat. Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
• While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
• Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

FETTUCCINE ALFREDO SAUCE

Steps:

• Melt butter in large saute pan.
• Add garlic and onions, saute until brown.
• Add broth and cream and reduce for several minutes.
• Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly.
• Do not over thicken as the parmesean cheese will also act as a thickener.
• Add the parmesan cheese, parsley, and salt & pepper.
• Taste test and add more seasoning if needed.
• Combine with fettuccini noodles and toss.
• Serve immediately in warm bowl.

EMERIL'S ROASTED GARLIC PASTA SAUCE

Steps:

• In a large saucepan, saute the onions in the olive oil over medium-high heat until soft and golden - about 6 minutes.
• Add the minced garlic and cook stirring for 1 minute. Add the tomato paste, salt balsamic vinegar, hot sauce, crushed red pepper, Italian seasonong, and basil and cook for 1 minute.
• Add the tomatoes, crushing with your hands as you place them in the pan with their juices. Stir to combine well and bring to a boil.
• Reduce the heat to a slow simmer and cook for 20 minutes, stirring occasionally.
• Add the roasted garlic cloves and stir to combine.
• Continue to simmer for 30-45 mnutes longer until the flavors have come together.
• Serve over your choice of pasta.

EMERIL LAGASSE'S SHRIMP & PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the linguine per box instructions.
• While the pasta is cooking, toss the shrimp with the Creole seasoning in a medium bowl. Place 4 tablespoons of the butter in a large skillet set over high heat. Add the shrimp, spreading them evenly in one layer. Cook for 2 minutes, and then turn them to the other side. Add the garlic and cook for 30 seconds. Add the wine, lemon juice, and 2 tablespoons of the remaining butter, and cook for 11 /2 minutes. Season the shrimp with salt and the black pepper.
• Drain the pasta, reserving 1 /2 cup of the cooking water. Add the pasta, reserved cooking water, crushed red pepper, and green onion tops to the sauce in the skillet. Toss until everything for about 1 minute.
• Remove the skillet from the heat, add the remaining 2 tablespoons butter and the parsley, and toss to combine.
• Serve hot.