Cayenneshrimpfettuccine Recipes

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.

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.

Steps:

• In a large saucepan, melt margarine and saute onion.
• Add seasoning & shrimp and cook, while stirring, until shrimp turns pink, about 2 minutes.
• Add shrimp, soup, cream mayonnaise, worcestershire, horseradish, and half the cheese, and heat until the cheese melts.
• Fold in fettuccine.
• When broccoli has cooled from cooking, cut some stems off and discard.
• Fold broccoli into sauce.
• Spoon into buttered 3 quart baking dish.
• Cover and bake at 350 degrees for 30 minutes.
• Remove from oven and sprinkle remaining cheese on top, and bake an additional 5 minutes.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings., In the same skillet, saute chicken in reserved drippings until no longer pink. Remove and keep warm., Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from the heat. Sprinkle with bacon and remaining cheese.

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.

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.

Steps:

• To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce.
• Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.
• Let cream firm up a bit then add diced artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
• To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time.
• Reserve 4 tablespoons of sauce.
• Drain pasta, toss well with sauce and let heat slightly.
• To Plate: top each dish of pasta with whole artichoke bottom and spoon a tablespoon of sauce in artichoke bottom.