Fettuccine Alfredo With Shrimp Food

SHRIMP FETTUCCINE 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.
• In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
• When sauce has thickened, combine with cooked pasta noodles; serve hot.

SHRIMP FETTUCCINE ALFREDO

Steps:

• In large pot of boiling water, cook fettucini until it's al dente, about 10 minutes.
• Drain well, and return to pot.
• Mean while, whisk cornstarch into milk and set aside.
• On medium heat, heat oil and butter in a large frying pan.
• Cook garlic for about 5 minutes or until soft but not browned.
• Mash soft garlic with the back of a fork.
• Add peeled shrimp and onions.
• Cook just until shrimp turns pink, about 1 1/2 minutes (shrimp will continue to cook as you add the rest of the ingredients).
• Briefly stir milk mixture and pour into frying pan.
• Cook, stirring constantly, until slightly thickened, about 2 minutes.
• Pour mixture over fettucini.
• Sprinkle with Parmesan cheese.
• Add salt and pepper to taste.
• Stir to combine.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

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.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add half-and-half. Bring to a boil; cook and stir for 1 minute or until thickened. Drain fettuccine; stir into pan. Stir in the shrimp, cheese and salt; heat through. Sprinkle with parsley before serving.

SHRIMP ALFREDO FETTUCCINE

Steps:

• In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot., Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened., Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.

FETTUCCINE ALFREDO WITH SHRIMP

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add shrimp and garlic; cook on medium heat 3 to 5 min. or until shrimp turn pink, stirring frequently. Remove from skillet; cover to keep warm.
• Blend remaining dressing, broth, sun-dried tomatoes, cream cheese and Parmesan in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
• Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Serve shrimp over pasta mixture.

FETTUCCINE ALFREDO WITH SHRIMP & CRAB MEAT

Steps:

• In saucepan, sauté garlic and butter lightly- do not burn.
• Stir in whipping cream, reduce heat to low and continue stirring about 2 minutes.
• Add Parmesan cheese, stirring after about 1 minute.
• Arrange shrimp and crab meat over fettuccini and top with Alfredo Sauce.
• Garnish with chopped parsley.

CAJUN SHRIMP FETTUCCINE ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
• Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
• Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
• Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
• Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.