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 FETTUCCINE ALFREDO
"This has always been a favorite, so when I started cooking healthier, I tried different ways to lighten it. Less butter and fat-free half-and-half worked well, along with using a little flour to thicken the sauce. " Evelyn Slade - Fruita, CO
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. Stir in flour until smooth; gradually add half-and-half. Bring to a boil; cook and stir for 1 minute or until thickened. Drain fettuccine; stir into pan. Stir in the shrimp, cheese and salt; heat through. Sprinkle with parsley before serving.
Nutrition Facts : Calories 397 calories, Fat 11g fat (5g saturated fat), Cholesterol 193mg cholesterol, Sodium 670mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
SHRIMP FETTUCCINE ALFREDO
This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.
Provided by MAMATIFF
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 8
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.
- In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
- When sauce has thickened, combine with cooked pasta noodles; serve hot.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g
SCIM'S FETTUCCINE ALFREDO WITH SHRIMP
Worried me the first time I made this because the sauce wasn't thickening in the pan, but I refrigerated it for a few hours and heated it up later, and that gave the sauce time to thicken.
Provided by Chriztie1502
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, over low heat, combine butter and cream, stirring occasionally until butter is melted. Add mushrooms, cooked shrimp and parmesan, stir and cover and simmer 15 minutes, or until sauce begins to thicken.
- While sauce is simmering, 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. Toss sauce with hot pasta and serve.
Nutrition Facts : Calories 893.2, Fat 74.1, SaturatedFat 45.5, Cholesterol 315.7, Sodium 550.5, Carbohydrate 38.2, Fiber 0.6, Sugar 1.3, Protein 21.8
SHRIMP FETTUCCINE ALFREDO
In this flavorful dish, you can adjust the amounts to suit your personal tastes...I happen to like garlic and Parmesan cheese. If you have any leftovers, you can add a little more milk and heat briefly in the microwave oven.
Provided by MMers
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In large pot of boiling water, cook fettucini until it's al dente, about 10 minutes.
- Drain well, and return to pot.
- Mean while, whisk cornstarch into milk and set aside.
- On medium heat, heat oil and butter in a large frying pan.
- Cook garlic for about 5 minutes or until soft but not browned.
- Mash soft garlic with the back of a fork.
- Add peeled shrimp and onions.
- Cook just until shrimp turns pink, about 1 1/2 minutes (shrimp will continue to cook as you add the rest of the ingredients).
- Briefly stir milk mixture and pour into frying pan.
- Cook, stirring constantly, until slightly thickened, about 2 minutes.
- Pour mixture over fettucini.
- Sprinkle with Parmesan cheese.
- Add salt and pepper to taste.
- Stir to combine.
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- Cook 3/4 lb fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).
- Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.
- In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
- Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with S&P to taste.
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