Cayenne Shrimp Fettuccine Recipes

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CAJUN SHRIMP FETTUCCINE ALFREDO

Dinner can be on the table in just 20 minutes with this easy shrimp dish. Sweet shrimp, a hint of heat from the Cajun seasoning and red pepper flakes, and creamy fettuccine are perfect for a quick weeknight meal.

Provided by Bren

Categories     Main Dish Recipes     Pasta     Shrimp

Time 20m

Yield 1

Number Of Ingredients 14



Cajun Shrimp Fettuccine Alfredo image

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.

Nutrition Facts : Calories 819.9 calories, Carbohydrate 62.2 g, Cholesterol 292.7 mg, Fat 47.7 g, Fiber 2.9 g, Protein 39.7 g, SaturatedFat 21.9 g, Sodium 817.7 mg, Sugar 2.2 g

2 ounces dry fettuccine pasta
1 ½ teaspoons all-purpose flour
¾ teaspoon salt-free Cajun seasoning
5 ounces large shrimp, peeled and deveined
2 teaspoons unsalted butter
½ teaspoon olive oil
1 teaspoon finely grated garlic
¼ cup unsalted chicken stock
⅛ teaspoon white pepper
1 pinch red pepper flakes
3 tablespoons freshly grated Parmesan cheese
¼ cup light whipping cream (18%)
salt to taste
1 teaspoon chopped fresh parsley

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



Shrimp Fettuccine Alfredo image

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.

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), peeled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

CAJUN SHRIMP

These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. -Donna Thomason, El Paso, Texas

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 8



Cajun Shrimp image

Steps:

  • In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

Nutrition Facts : Calories 131 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 430mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges

2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

SEAFOOD FETTUCCINE

This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe.

Provided by LAQ1013

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 8

Number Of Ingredients 10



Seafood Fettuccine image

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.
  • Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
  • Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
  • Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g

1 (16 ounce) package dry fettuccine noodles
1 ½ tablespoons butter or margarine
1 cup chopped green onions
4 garlic cloves, peeled and minced
1 pound medium shrimp - peeled and deveined
1 pound sea scallops
2 cups half-and-half cream
1 cup freshly grated Parmesan cheese
salt and pepper to taste
2 tablespoons cornstarch

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



Shrimp Fettucine image

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.

1 package (12 ounces) fettuccine
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1/2 cup butter
1/4 cup minced fresh parsley
2 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

SHRIMP AND ASPARAGUS FETTUCCINE

This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company.

Provided by Dewski

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 9



Shrimp and Asparagus Fettuccine image

Steps:

  • Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
  • While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
  • Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
  • Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.

Nutrition Facts : Calories 517 calories, Carbohydrate 47.5 g, Cholesterol 93.5 mg, Fat 26.2 g, Fiber 4.1 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 680.7 mg, Sugar 1.9 g

1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
¾ cup olive oil, or more if needed
6 cloves garlic, pressed
salt and pepper to taste
1 pound dry fettuccine pasta
2 teaspoons olive oil
1 pound uncooked shrimp - peeled, deveined, and tails removed
2 tablespoons seafood seasoning (such as Old Bay®), or to taste
1 cup shredded Parmesan cheese, or more if desired

CAYENNE SHRIMP

Make and share this Cayenne Shrimp recipe from Food.com.

Provided by DanDrake

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7



Cayenne Shrimp image

Steps:

  • Cook garlic in oil.
  • Add shrimp and cayenne pepper and set aside.
  • Cook pasta, add snow peas and boil one minute.
  • Mix with remaining ingredients.

Nutrition Facts : Calories 614.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 172.8, Sodium 305.2, Carbohydrate 100.4, Fiber 7.4, Sugar 9, Protein 42

1 lb shrimp
12 cloves garlic
12 sun-dried tomatoes, in oil
1 (12 ounce) package snow peas
1/2 teaspoon cayenne pepper
1 lb angel hair pasta
1 medium red bell pepper, chopped

SHRIMP FETTUCCINE

Make and share this Shrimp Fettuccine recipe from Food.com.

Provided by CATE SMITH

Categories     Weeknight

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 14



Shrimp Fettuccine image

Steps:

  • Sauté onions, bell pepper, celery in butter.
  • Add flour, parsley and shrimp cook 15 minutes.
  • Add jalapeños, Velveeta, half-and-half, and garlic cook 15 minutes.
  • Combine with cooked noodles, mix thoroughly.
  • place in deep casserole pan, cover with parmesan cheese and bake at 350°F for 15-20 minutes.

Nutrition Facts : Calories 725, Fat 42.4, SaturatedFat 25.4, Cholesterol 294.1, Sodium 1234.8, Carbohydrate 44.8, Fiber 2.3, Sugar 6.3, Protein 41

2 medium onions, chopped
3 green onions, chopped
1 medium bell pepper, chopped
2 celery ribs, chopped
1/2 lb butter
1 tablespoon flour
1 teaspoon parsley
2 lbs raw shrimp, peeled
2 tablespoons chopped and seeded jalapeno peppers
1 lb Velveeta cheese
1 pint half-and-half
3 garlic cloves, chopped
1 lb fettuccine, cooked
6 ounces parmesan cheese

CAYENNE SHRIMP FETTUCCINE

Make and share this Cayenne Shrimp Fettuccine recipe from Food.com.

Provided by cookiedog

Categories     Spaghetti

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14



Cayenne Shrimp Fettuccine image

Steps:

  • Cook noodles according to package.
  • Melt butter with the oil in a large skillet over medium-high heat. Add garlic and shrimp, cook until shrimp turn pink, but do not allow garlic to brown.
  • Add parsley, mushrooms, onions, and cayenne pepper; saute for 1 minute.
  • Add flour, mix thoroughly and add wine. Simmer for 30 seconds then add cream and heat through.
  • Drain noodles and add to sauce with half of the grated cheese. Fold in gently until cheese is melted. Salt lightly.
  • If sauce is too thin, continue heating until sauce reduces. Garnish with chopped parsley and additional grated cheese. Serve immediately.

Nutrition Facts : Calories 1033, Fat 70.1, SaturatedFat 33.2, Cholesterol 368.8, Sodium 478.3, Carbohydrate 65.4, Fiber 3.9, Sugar 2.8, Protein 34.2

1 lb fettuccine
1/2 cup oil
1/4 lb butter
20 garlic cloves, chopped
1 lb shrimp, cleaned & deveined
1/2 cup chopped fresh parsley
2 cups sliced fresh mushrooms
1 cup chopped green onion
1 tablespoon cayenne pepper
2 tablespoons flour
1/2 cup dry white wine
1 pint heavy cream
2 ounces parmesan cheese
salt

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



Garlic Butter Shrimp Fettuccine Recipe by Tasty image

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

2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 ¼ lb large raw shrimp, peeled and deveined
½ cup Holland House® White Cooking Wine
⅛ teaspoon red pepper flakes
2 tablespoons fresh lemon juice
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup fresh parsley, plus 1 tablespoon, chopped, divided
1 lb dried fettuccine noodles, cooked according to package instructions

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE

Categories     Milk/Cream     Pasta     Quick & Easy     Spice     Pea     Bell Pepper     Bon Appétit

Yield Serves 4

Number Of Ingredients 10



Fettuccine with Sweet Pepper-Cayenne Sauce image

Steps:

  • Melt butter in heavy large skillet over medium heat. Add bell peppers, garlic and cayenne; stir to blend. Cover skillet; cook until peppers are tender, stirring occasionally, about 7 minutes. Uncover; add cream and broth and simmer until liquid is slightly thickened, about 5 minutes. Stir in 1/2 cup Parmesan. Remove from heat.
  • Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Add peas to pot. Drain. Return fettuccine and peas to pot. Add bell pepper mixture and basil; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with 1/4 cup Parmesan.

3 tablespoons butter
2 large red bell peppers, cut into 1/4-inch-thick strips
3 garlic cloves, minced
3/4 teaspoon cayenne pepper
1 cup whipping cream
3/4 cup canned low-salt chicken broth
3/4 cup grated Parmesan cheese
12 ounces fettuccine
1 cup frozen green peas
1/2 cup chopped fresh basil

SPICY SHRIMP FETTUCCINE

This dressed-up seafood entree from Judy Farrar makes a tasty impression on family and friends. "Nicely spiced shrimp, tomatoes and spinach top off the saucy fettuccine," she notes from Richmond, Virginia. "It's great with crusty bread and a salad,"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15



Spicy Shrimp Fettuccine image

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Add the spinach, shrimp, parsley and vinegar. Simmer, uncovered, for 2 minutes or until shrimp is heated through. Stir in the butter, salt, pepper and cayenne. Drain fettuccine; serve with shrimp mixture and feta cheese.

Nutrition Facts : Calories 419 calories, Fat 12g fat (5g saturated fat), Cholesterol 150mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

8 ounces uncooked fettuccine
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
4 plum tomatoes, chopped
1 cup chicken broth
2 cups coarsely chopped fresh spinach
3/4 pound cooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 ounces feta cheese, crumbled

FETTUCCINE WITH SHRIMP

Provided by Pierre Franey

Categories     dinner, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13



Fettuccine With Shrimp image

Steps:

  • Peel and devein the shrimp.
  • Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
  • Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving 1/4 cup cooking liquid.
  • Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
  • Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.

1 1/4 pounds medium-size shrimp
3 small zucchini, about 3/4 pound
3 quarts water
Salt to taste
3/4 pound fettuccine
2 tablespoons olive oil
1 tablespoon finely chopped garlic
2 cups cubed ripe plum tomatoes
1/4 teaspoon hot red pepper flakes
Freshly ground pepper to taste
1/2 cup coarsely chopped fresh basil leaves
1/4 cup freshly grated Parmesan or peccorino cheese, optional
2 tablespoons butter

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE

Very flavorful and spicy. You'll never know it's a healthy dish. You can also add some cut up grilled chicken - wonderful!

Provided by julieliz

Categories     Main Dish Recipes     Pasta

Time 15m

Yield 4

Number Of Ingredients 8



Fettuccine with Sweet Pepper-Cayenne Sauce image

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, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
  • Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
  • Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Nutrition Facts : Calories 475 calories, Carbohydrate 69.3 g, Cholesterol 36.8 mg, Fat 13.9 g, Fiber 4.1 g, Protein 20.3 g, SaturatedFat 7.6 g, Sodium 403.2 mg, Sugar 4.8 g

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
¾ teaspoon cayenne pepper
1 cup reduced fat sour cream
¾ cup chicken broth
¾ cup grated Parmesan cheese
salt and pepper to taste

SHRIMP FETTUCCINE

A derivative of Alfredo, I was playing hit an miss with a variation and hit. My wife and I aren't huge pasta fans, but loved this one. Fairly simple with things you may already have around the kitchen. The quantities given were just about right for a modest meal for 2 with some noodles left over. Adjust as necessary. Additionally, adjust ingredients' ratios (skim milk vice whole milk for example) to your taste or dietary needs.

Provided by lynxpilot

Categories     European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10



Shrimp Fettuccine image

Steps:

  • Warm the milk on low heat in a medium-sized saucepan. Once warm, add the garlic, salt, onion powder, and bouillon cubes, and continue to heat on low heat, stirring occasionally.
  • Peel and de-vein the shrimp.
  • Fill pasta pot with enough water to boil the fettucini and heat on high (eventually to a boil). Add the olive oil to the pasta pot. At the same time, raise the heat on the milk mixture to medium, add the cheese, and gradually stir in the corn starch. Try to avoid clumping. Adjust heat as necessary to gently bring the sauce to a boil. The goal is for both to finish at about the same time. Use additional corn starch if necessary to adjust thickness of sauce. Ensure you allow it to boil momentarily between addtions to allow it to congeal sufficiently.
  • Add the shrimp to the sauce and allow the sauce to gently boil for approximately 7 or 8 minutes with the shrimp in it.
  • When the pasta pot is at a boil, add the fettucini, ensuring all of it is submerged, and continue to boil it to completion. Bear in mind that fettucini cooks much faster than spaghetti, so avoid overcooking. I generally remove it as soon as possible after it loses the rubbery texture (assuming you started with dried fettucini as opposed to fresh made).
  • Strain, but do not rinse the fettucini and divide onto dinner plates in suitable portions. Pour the shrimp/sauce mixture onto the pasta portions, being careful to equally divide the shrimp!, and serve.

Nutrition Facts : Calories 1430.5, Fat 45.8, SaturatedFat 17.3, Cholesterol 399.3, Sodium 3150.9, Carbohydrate 186.7, Fiber 7.9, Sugar 17.6, Protein 66

2 cups whole milk
1/2 lb raw shrimp
2/3 cup grated cheddar cheese
4 fresh garlic cloves (finely minced or smashed)
1 teaspoon salt
1 teaspoon onion powder
2 chicken bouillon cubes
2 tablespoons cornstarch (or about 4 tbs. flour)
16 ounces fettuccine (one medium sized box)
2 tablespoons olive oil

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From pinterest.com


CAYENNE SHRIMP FETTUCCINE RECIPE - WEBETUTORIAL
Cayenne shrimp fettuccine may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to make recipe or image for Cayenne shrimp fettuccine, you can share with us. Post navigation. hot and cold chicken curry salad. creamy stuffed mushrooms . Share Your Stuff/Steps Cancel reply. Comment. Name Email. Save my …
From webetutorial.com


FOODCOMBO
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From foodcombo.com


FETTUCCINE ALFREDO DELIVERY IN WARRENTON • POSTMATES
Enjoy the best Fettuccine alfredo takeout Warrenton offers with Postmates. Discover Fettuccine alfredo places near you then order for delivery or pickup online.
From postmates.com


CAJUN SHRIMP FETTUCCINE - STEPHANIE HANSEN
In a large pot of salted boiling water, cook the linguine until al dente. Drain, and return to pot. Meanwhile, in a large skillet over medium heat, heat the butter. Add red pepper and cook for three minutes. Add Cajun seasoning and Shrimp. Cook about 1 minute per side, then add heavy cream and garlic and whisk until mixture thickens and coats ...
From stephaniesdish.com


CAJUN SHRIMP FETTUCCINE ALFREDO - FETTY'S FOOD BLOG
Lay shrimp out on a plate, pat with paper towels until dry. Drizzle with 2 tbsp olive oil. Season with 1 tbsp cajun seasoning, set aside remaining seasoning for the alfredo sauce. Heat 1 tbsp olive oil in large skillet over medium/high heat. Add shrimp and cook on each side for 2 minutes until crisp.
From fettysfoodblog.com


SHRIMP AND CRAWFISH FETTUCCINI | LOUISIANA KITCHEN & CULTURE
Preheat the oven to 350ºF. Melt the butter in a large heavy Dutch oven over medium heat. Add the onions, bell peppers, and celery and cook, stirring often, for 10 minutes, or until they are wilted and pale gold. Add the flour and cook, stirring· often, for 2 …
From louisiana.kitchenandculture.com


FETTUCCINE WITH SHRIMP SAUCE | RECIPE | RECIPES, COOKING RECIPES ...
Apr 20, 2015 - This Fettuccine with Shrimp Sauce is so rich, creamy and out of this world delicious! I can’t say enough about it. I hope you’ll make it and see what I’m talking about. You̵… Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.ca


CREAMY SPICY SHRIMP FETTUCCINE PASTA - SAUCED UP! FOODS
Remove the shrimp from the pan and add your minced garlic. Then, add your chicken broth or white wine to deglaze. Next, add your heavy cream and give it a nice stir. Once the sauce is coming together, add your cheese, lemon juice, and parsley. Lastly, toss in your shrimp and cooked fettuccine. and top with some red pepper flakes.
From saucedupfoods.com


CAYENNE SHRIMP FETTUCCINE RECIPE - FOOD.COM | RECIPE
Sep 6, 2012 - This is a creamy pasta that is quick and easy to make. Don't be frightened by the amount of garlic! Sep 6, 2012 - This is a creamy pasta that is quick and easy to make. Don't be frightened by the amount of garlic! Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


7 BEST SEAFOOD FETTUCCINE RECIPES - PASTA.COM
First, boil your fettuccine for about 8 minutes and drain it. Next, get a large non-stick skillet and turn the stove to medium-high heat. Melt some butter and saute freshly chopped onions and garlic. Fresh seafood is ideal, but if you use frozen seafood, always thaw and drain it thoroughly before adding it to your skillet.
From pasta.com


CRAWFISH FETTUCCINE (OR SHRIMP IF YOU PREFER) - LOUISIANA WOMAN …
Preheat oven to 350 degrees and prepare a casserole dish by spraying with oil if serving as a casserole. Melt butter in a large skillet and add onions, celery, bell pepper to cook for 10 minutes adding garlic during the last few minutes of cooking. Add crawfish and cook for 10 minutes more, stirring often.
From louisianawomanblog.com


CREAMY CAJUN SHRIMP PASTA - KIM'S CRAVINGS
Drain, reserving about 1/3 cup of the cooking water. Set aside. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Once hot, add the shrimp. Sprinkle with 2 teaspoons cajun seasoning and sauté briefly until just cooked through, about 2-3 minutes. Remove to a plate and keep warm.
From kimscravings.com


CREAMY SHRIMP PASTA RECIPE - CHATELAINE.COM
Add leeks and garlic. Cook until leeks are tender, about 5 min. Stir in flour and cook for 1 min. While stirring, gradually add wine, then milk, salt and …
From chatelaine.com


CHEESY CREOLE CAJUN SHRIMP FETTUCCINE - CRACKER BARREL
Drain and set aside in a 9” x 12” baking dish. Sauté diced onion in butter on medium-high heat for 3-4 minutes. Add olive oil, minced garlic, red and green pepper strips and okra. Sprinkle with 1 tsp of Cajun seasoning and continue to sauté for 4-5 minutes or until vegetables are tender-crisp. Remove vegetables from pan and add to baking ...
From crackerbarrel.ca


    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #pasta     #seafood     #easy     #dinner-party     #shrimp     #dietary     #low-sodium     #low-in-something     #pasta-rice-and-grains     #spaghetti     #shellfish

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