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.
LEMON SHRIMP ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Place a large skillet over medium-high heat, then add the olive oil and 2 tablespoons butter. When the oil is hot and the butter has melted, add the shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink in color and cooked, 2 to 2 1/2 minutes. Quickly remove them from the skillet.
- Add the remaining 10 tablespoons butter and the cream to the same skillet. Cook for an additional 2 to 3 minutes, reducing the heat as needed, making sure it doesn't boil. Stir in 1 1/2 cups Parmesan, the lemon zest and garlic. Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed.
- Sprinkle over the remaining 1/2 cup Parmesan and more parsley, and garnish with lemon wedges. Serve straight from the skillet.
PEPPERED SHRIMP ALFREDO RECIPE - (4.4/5)
Provided by DeliciouslyDished
Number Of Ingredients 14
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. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
SHRIMP ALFREDO
Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.
Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
PEPPERED SHRIMP ALFREDO
I found this on the Alaskan Fish site, but come to find out it's a top-rated recipe from Allrecipes.
Provided by gailanng
Categories European
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
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.
- Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
- Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Nutrition Facts : Calories 521.5, Fat 25.7, SaturatedFat 12.9, Cholesterol 157.6, Sodium 738.9, Carbohydrate 52.2, Fiber 7.7, Sugar 2.8, Protein 22.5
CRACKED BLACK PEPPER-SHRIMP ALFREDO
The reviews are in. Families love this Cracked Black Pepper-Shrimp Alfredo. Best of all: This pasta dish is ready in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings,1 cup each
Number Of Ingredients 7
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, bring milk just to simmer in large nonstick skillet, stirring constantly. Add cream cheese, Parmesan and pepper; cook and stir 3 to 5 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp and tomatoes; cook and stir 2 min. or until heated through.
- Drain spaghetti. Add to cream cheese sauce; mix lightly.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 195 mg, Sodium 920 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 5 g, Protein 27 g
PEPPERED SHRIMP ALFREDO
Categories Shellfish
Number Of Ingredients 14
Steps:
- 1. 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. 2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more. 3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
PEPPERED SHRIMP
Peppered shrimp is delicious and this recipe looks really easy. From Church Suppers. Author's note: The original recipe calls for 2 T black pepper. Adjust the pepper to your taste.
Provided by Recipe Junkie
Categories Very Low Carbs
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees.
- In a glass baking dish, melt the butter in the oven.
- Remove the dish from the oven and add the salt, garlic and black pepper.
- Meanwhile, wash the shrimp, leaving the shells on.
- Add the shrimp to the butter mixture and stir well to coat.
- Bake for 15-18 minutes.
Nutrition Facts : Calories 239, Fat 13.5, SaturatedFat 7.5, Cholesterol 269.5, Sodium 1319.5, Carbohydrate 2.3, Fiber 0.2, Protein 26
SHRIMP ALFREDO
Make and share this Shrimp Alfredo recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque.
- Reduce heat to moderately-low and stir in the fettucine.
- In a bowl, beat together the yolks, half and half and the Parmesan.
- Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn't curdle, about 3-4 minutes.
- Do not let sauce boil.
- Stir in parsley and salt and pepper to taste.
Nutrition Facts : Calories 543, Fat 29, SaturatedFat 15.7, Cholesterol 433.1, Sodium 985.4, Carbohydrate 38.1, Fiber 0.1, Sugar 0.3, Protein 31.7
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