SHRIMP FETTUCCINE ALFREDO
This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. 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 add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
LIGHT BUT CREAMY FETTUCCINE WITH SHRIMP & VEGETABLES
Make and share this Light but Creamy Fettuccine With Shrimp & Vegetables recipe from Food.com.
Provided by Caroline Cooks
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta to al dente, omitting any salt and oil. Drain and keep warm.
- Cook bacon in large heavy skillet over MED-HI heat for 6 minutes until crisp.
- Remove to paper towel and reserve 1 tablespoons of drippings.
- Crumble bacon and set aside.
- Add garlic and shrimp to skillet, sauté for 2 minutes. Add red pepper, peas *and carrots, if using*.
- Cook about 2 minutes until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.
- Lower temp to MEDIUM.
- Whisk milk, flour, salt and pepper together. Add to skillet, whisking constantly, and cook for 3 minutes or until bubbly and thickened.
- Remove from heat, add Parmesan cheese, stirring until blended.
- Add milk mixture to shrimp mixture, toss to combine.
- Add fettuccine and half of the fresh parsley.
- To serve: Sprinkle with bacon and remaining parsley.
Nutrition Facts : Calories 405.3, Fat 9.2, SaturatedFat 3.9, Cholesterol 150.3, Sodium 370.4, Carbohydrate 51.2, Fiber 3.5, Sugar 6.5, Protein 28.7
CREAMY SHRIMP FETTUCCINE
This recipe came from Dave's Dinners by Dave Lieberman. I use frozen shrimp instead of fresh and egg noodles (or whatever pasta I have on hand) instead of fettuccini. DELICIOUS!
Provided by dbdoodle
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettuccini in large pot of boiling, salted water until al dente, about 7 minutes.
- Toss pasta with some oil to keep it from sticking while you make the sauce.
- Combine cream, wine, garlic and black pepper in large skillet and bring to simmer over high heat.
- Reduce heat to medium and simmer 7 to 10 minutes.
- Add shrimp and cook, 4 to 5 minutes.
- Toss sauce with pasta and chopped parsley.
Nutrition Facts : Calories 592.3, Fat 26.2, SaturatedFat 14.8, Cholesterol 292.6, Sodium 209.8, Carbohydrate 57.2, Fiber 2.6, Sugar 1.7, Protein 28
SHRIMP AND VEGGIE FETTUCCINI ALFREDO
I worked on recreating this yummy dish after enjoying it at a local Italian Restaurant. Thanks Vesuvio's and RecipeZaar Chef DiB's for your inspiration and help.
Provided by cipherbabe
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop veggies.
- In a pan, heat oil to medium high heat. Saute mushrooms for about 5 minutes or until cooked. Place mushrooms in large serving bowl, leaving the oil in the pan.
- Add onion and garlic. Reduce the heat to medium low to sweat the onions and garlic until tender. Also place in large serving bowl.
- In a large pot of boiling salted water, cook pasta per directions. Add broccoli to boiling water for last 3-5 minutes. Drain and place pasta and broccoli into the serving bowl.
- Add shrimp to warm mixture, and toss all ingredients together.
- Top with Alfredo Sauce.
Nutrition Facts : Calories 467.7, Fat 7.5, SaturatedFat 1, Cholesterol 226.2, Sodium 691.6, Carbohydrate 68.4, Fiber 0.6, Sugar 1.2, Protein 31.8
SHRIMP FETTUCINE
The combination of shrimp, fresh garlic and lemon juice makes this entree one of my mom's most memorable dishes. The shrimp can also be served over toast points instead of fettuccine. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 419 calories, Fat 17g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
OLIVE GARDEN FETTUCCINE WITH SHRIMP & ZUCCHINI
Make and share this Olive Garden Fettuccine With Shrimp & Zucchini recipe from Food.com.
Provided by Xiola Blue
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut zucchini into 2 in by 1/4 in sticks.
- Peel and devein shrimp.
- Cook fettuccine according to package directions.
- While pasta is cooking, heat oil in large saute pan over medium heat.
- Add chopped garlic and parsley.
- Cook for 1 minute.
- Add zucchini.
- Cook additional minute.
- Add shrimp, wine, salt, pepper and butter.
- Stir well and cook shrimp for 5 minutes or until they are no longer opaque.
- Add drained pasta to the mixture.
- Toss all ingredients to mix.
- Season with salt and pepper to taste.
- Use tongs to pull pasta onto serving platter.
- Top with shrimp, zucchini and seasonings.
- Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.
Nutrition Facts : Calories 964.4, Fat 45.7, SaturatedFat 12.8, Cholesterol 299.1, Sodium 720.6, Carbohydrate 88.8, Fiber 5.5, Sugar 3.6, Protein 40.5
GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles
Provided by Holland House
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams
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