Fettuccine Alfredo With Grilled Chicken Shrimp Recipe 425 Food

FETTUCCINE ALFREDO WITH GRILLED CHICKEN & SHRIMP RECIPE - (4.2/5)

Steps:

• Rinse the chicken and the shrimp, pat dry. Drizzle olive oil over both sides of the chicken breast and over the shrimp, season both with garlic salt and pepper. Oil the grill grates and preheat grill to medium-high. Thread the shrimp onto wooden skewers that have been soaking in water for at least 1 hour. Place the chicken directly over the flame and the shrimp on the top rack of your grill. Grill the shrimp until it is cooked through (they should be pink) and golden brown. Grill the chicken for 8 to 10 minutes on each side or until no longer pink in the middle. Remove both from grill and allow to cool. Slide or chop the cooked chicken. You can cut the shrimp in half too if you desire. If it's too early to grill, simply season the chicken breast and cut in bite sized pieces and saute in olive oil over medium high heat turning frequently until brown and crispy and cooked through. Then do the same with the shrimp. Shrimp will turn bright pink when finished cooking and only take a few minutes of sauteing on each side. Cook the fettuccine according the package directions. Drain well and set aside. In a medium saucepan, add the butter and melt over medium heat. Whisk in flour, stirring to combine. Allow to cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the heavy cream. Allow to come to a slow simmer. Reduce heat to low and add the parmesan cheese. Stir continually, until the cheese has all melted and the sauce has thickened. Add the garlic salt and pepper; stir to combine. Add the chicken and shrimp to the sauce. Pile fettuccine onto a plate or in a bowl, pour sauce over top, and enjoy!

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

FETTUCINI ALFREDO WITH GRILLED SHRIMP

Steps:

• fettucini cooked aldente.
• grill shrimp.
• 1 tbl butter.
• 1 tbl flour.
• make and rue and brown flour and garlic.
• add:white wine and wisk.
• then add:half and half.
• sour cream.
• lemon juice and zest.
• cheeses.
• low heat .stir constantly.
• lastly.
• add grilled shrimp.
• serve over pasta with juillienned fresh basil.
• optional: mushrooms and artichoke hearts.

PARMESAN FETTUCCINE ALFREDO (WITH CHICKEN OR SHRIMP)

Steps:

• Prepare the fettuccini as directed on the package.
• Drain and return to pan.
• Add remaining ingredients, to the pasta and warm through cooking just long enough to turn shrimp pink.
• Top with minced basil& additional parm.
• Enjoy.

GRILLED CHICKEN ALFREDO

Steps:

• Marinate chicken in italian dressing for at least 1 hour before grilling. Grill chicken, set aside to rest. Boil fettuchini al dente. For alfredo sauce; saute garlic in oilve oil for 30 seconds, then whisk in milk, parmesean and cream cheese. Slice chicken and serve atop pasta and sauce.

CHICKEN FETTUCCINE ALFREDO

Steps:

• Cream the butter in a bowl with a wooden spoon until it is light and fluffy.
• Beat in the cream a little at a time, and then beat in 1/2 cup grated Parmesan cheese, a few tbsp at a time.
• Cover the bowl and set it aside (refrigerate if not ready to use, but bring to room temperature before use).
• Prepare the chicken and keep it warm.
• You can use leftover chopped cooked chicken, or dice skinless, boneless chicken meat and saute in olive oil or butter a few minutes until cooked but still tender.
• Season as you like.
• Set a large pasta bowl or casserole in a 250 oven to heat while you cook the fettucine.
• Bring the water and salt to a rolling boil in a large stock pot.
• Drop in the fettuccine and stir gently with a wooden spoon or fork for a few moments to prevent strands from sticking.
• Boil, stirring occasionally until the pasta is tender (soft, but al dente or resistant to bite).
• Immediately drain the pasta into a colander.
• Make sure it's completely drained before transferring to the hot pasta bowl.
• Add the chicken and the creamed butter and cheese mixture and toss with the fettuccine and chicken until every strand is well coated.
• Season with salt and freshly grated pepper.
• Serve at once and pass grated Parmesan cheese.

GRILLED CHICKEN FETTUCCINE ALFREDO

Steps:

• Heat countertop grill to high while rubbing chicken breast lightly with olive oil and sprinkle them with preferred season salt. Grill for 5 to 7 minutes, until completely cooked but still moist. Slice in even layers and set aside.
• Heat milk and cream in heavy saucepan over medium heat, stirring constantly so that it doesn't scorch any. When it just begins to bubble, turn off the heat and slowly whisk in the cheese until it is just melted and remove from heat.
• In a separate bowl, mix the yolks until just smooth, and then slowly drizzle in some of the cooled cheese sauce until egg yolks are the same temperature as the sauce. Be careful not to cook the yolks.
• Place cheese sauce back on very low heat and stir egg mixture in slowly until mixture reaches a slow simmer again. Remove from heat and let cool slightly (It will thicken as it cools down).
• Season with salt and pepper to taste and serve over your favorite pasta. Add chicken slices and ladle a little extra sauce over the top and serve.

BEST CHICKEN FETTUCCINE ALFREDO

Steps:

• cube chicken and cook in 1/4 of butter. When chicken is cooked, take out and strain. Add remaining butter and melt in pot. Add cheese and milk. Add seasoning to mixture. Add back chicken to pot.
• Cook noodles on back burner. When noodles are cooked, strain and add back to noodles.
• Mix and Serve!