BOW-TIE SKILLET ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
- Slice the chicken into thin strips and season with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken strips and cook until deep golden brown on both sides and done in the middle. Remove the chicken from the skillet and add the minced garlic. Cook the garlic for 1 minute, then pour in the broth. Let it bubble up and reduce for 1 1/2 to 2 minutes.
- Next, add the half-and-half, cream and some salt and pepper. Add the Parmesan, whisking constantly until it's all combined. Allow the liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Return the cooked chicken to the skillet along with the grape tomatoes, spinach and pasta. Toss, taste, adjust the seasoning, top with minced parsley and serve immediately in the skillet!
GARLIC AND PARMESAN SHRIMP FARFALLE
Make and share this Garlic and Parmesan Shrimp Farfalle recipe from Food.com.
Provided by Annas_Mom_Erin
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- While pasta cooks, melt butter in a medium-large sauce pan. Add garlic and saute til tender, but not browned.
- Add shrimp, bay leaf, oregano, and basil to butter and simmer 5-10 minutes until pasta is almost ready.
- Add flour and stir to make a roux. cook 1 minute.
- Add cream and mix well. Stir in parmesean and mix well until creamy.
- Drain pasta reseving 1 cup of the cooking water. Keep warm.
- Add cooking water to sauce and stir with whisk until smoth. Let sauce come to a gentle boil. Season with salt and pepper to taste.
- Mix/ fold in pasta. Serve with garlic toast if desired.
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.
SHRIMP & FARFALLE ALFREDO
This was served at a function we attended a few years ago. It was very tasty. I'm hoping to make it soon and think I will try and make my own alfredo sauce instead of using the packages. This can also be made a day ahead and refrigerated until time to bake.
Provided by Bobbie
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring 3 quarts water, the salt and vegetable oil to a boil. Add pasta a stir with fork to separate pieces. Return water to a boil and cook approximately 9 minutes or until al dente.
- Drain well. Preheat oven to 350.
- Prepare Alfredo sauce as package label directs using 1 1/2 cups milk. Stir in lemon zest, cover and set aside.
- Peel shrimp; discard shells. Devein shrimp. Rinse well; drain and set aside.
- Wipe mushrooms clean with damp paper towel. Slice into thin slices; set aside.
- Rinse spinach under cold water to remove all traces of dirt and sand. Remove thick stems; tear larger leaves into small pieces. Set aside.
- In a large skillet over medium-high heat, melt butter. Add mushrooms, onion and garlic; saute about 3 minutes, until onion is tender.
- Stir in spinach. Cover, cook about 1 minute until spinach is just wilted.
- Stir in shrimp. Cover and cook 2 minutes.
- Transfer shrimp mixture to a large bowl. Add drained, cooked pasta, the Alfredo sauce and shredded mozzarella cheese.
- Spoon into 2 quart baking dish; sprinkle with Parmesan cheese.
- At this point, the casserole can be coverd and refrigerated up to 24 hours before baking.
- If casserole has not been refrigerated, place on center rack of oven and bake 30 minutes or until hot and bubbly.
- If casserole has been refrigerated, uncover and bake 45 minutes or until hot and bubbly.
Nutrition Facts : Calories 658.9, Fat 28.5, SaturatedFat 14.5, Cholesterol 218.4, Sodium 2952.4, Carbohydrate 57.4, Fiber 4.8, Sugar 4.8, Protein 44.1
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
BIAGGI'S FARFALLE ALFREDO
A chef from Biaggi's Italian Restaurant in Salt Lake City demonstrated his method for making this entree on a cooking segment of the local television news. Biaggi's menu states: Grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sautéed red onions and peas tossed in our Alfredo sauce with asiago cheese. I can't wait to try this yummy dish!
Provided by Debs Recipes
Categories Chicken
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
- Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.
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.
FARFALLE ALFREDO
Make and share this Farfalle Alfredo recipe from Food.com.
Provided by Kevin Kragenbrink
Categories European
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash vegetables. Chop carrots into discs, and separate broccoli and cauliflour heads from stalks. Discard stalks.
- Finely mince garlic cloves.
- Bring water to a boil in a large dutch oven. When water is boiling, add a few pinches salt to flavor and put in farfalle. Turn heat down to medium and cook for 10 minutes. Strain noodles and rinse in cold water to stop the cooking.
- Mix butter and flour together in a small saucepan over low heat to create a light brown roux.
- Mix heavy cream, garlic, salt and pepper to taste with roux and whisk together until smooth. Add in cheeses slowly, whisking to combine.
- Steam vegetables for six minutes.
- Combine noodles, sauce, and vegetables together, folding to combine.
- Serve and enjoy.
Nutrition Facts : Calories 941.6, Fat 47.9, SaturatedFat 29.1, Cholesterol 135.9, Sodium 1112.5, Carbohydrate 95.8, Fiber 13.8, Sugar 9.2, Protein 40
SHRIMP ALFREDO PRIMAVERA
Put dinner on the table in less than half an hour! Frozen sweet peas add pretty specks of color.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 4 to 5 minutes, stirring occasionally, until crisp. Stir in peas; cook 2 minutes, stirring occasionally. Add water; cover and cook 3 to 5 minutes or until peas are tender and water has evaporated. Add shrimp; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink and firm.
- Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.
Nutrition Facts : Calories 510, Carbohydrate 54 g, Cholesterol 215 mg, Fat 3 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 1/2 g
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