Zeldas Fettuccine Food

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.

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.

ZELDA'S FETTUCCINE

Steps:

• In a medium bowl combine, sour cream, parmesan cheese, dry vermouth(if using), flour, lemon juice, garlic, oregano, basil, marjoram, salt and pepper.
• Blend thoroughly.
• Melt butter in medium saucepan over low heat.
• Stir in sour cream mixture.
• Simmer for 20 minutes.
• In large bowl combine fettucine and sauce and toss.
• Serve immediately.

ZELDA'S FETTUCCINE

Steps:

• Combine first 11 ingredients in medium bowl and blend thoroughly. Melt butter in medium saucepan over low heat. Stir in sour cream mixture and simmer 20 minutes. Combine sauce and cooked noodles in large bowl and toss thoroughly. Serve immediately. Sauce can also be used over steamed broccoli or cauliflower.