ALFREDO PASTA BOX RECIPES

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BROCCOLI SHRIMP ALFREDO RECIPE: HOW TO MAKE IT



Broccoli Shrimp Alfredo Recipe: How to Make It image

After tasting fettuccine Alfredo at a restaurant, I came up with this shrimp Alfredo with broccoli version at home. Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant. —Rae Natoli, Kingston, New York

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked fettuccine
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1/2 cup butter, cubed
1 package (8 ounces) cream cheese, cubed
1 cup whole milk
1/2 cup shredded Parmesan cheese
4 cups frozen broccoli florets
1/2 teaspoon salt
Dash pepper

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in butter until shrimp turn pink. Remove and set aside., In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth., Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until tender. Drain. Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through. Drain fettuccine; top with shrimp mixture.

Nutrition Facts : Calories 809 calories, FatContent 50g fat (30g saturated fat), CholesterolContent 270mg cholesterol, SodiumContent 1030mg sodium, CarbohydrateContent 52g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 38g protein.

HOW TO MAKE CLASSIC CHICKEN ALFREDO PASTA: THE EASIEST ...



How To Make Classic Chicken Alfredo Pasta: The Easiest ... image

Learn the basics of Alfredo sauce and how to use it for making chicken fettuccini Alfredo any night of the week.

Provided by Meghan Splawn

Categories     Main dish    Dinner    Noodles    Pasta dish    Poultry dish

Total Time 0S

Yield 4

Number Of Ingredients 11

8 ounces dried fettuccine pasta
2 boneless, skinless chicken breasts (about 1 pound total)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil
8 tablespoons (1 stick) European-style unsalted butter, divided
2 cloves garlic, minced
1 cup heavy cream
1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
1/4 teaspoon freshly grated nutmeg
Coarsely chopped fresh parsley leaves, for serving

Steps:

  • Cook the pasta, drain, and reserve cooking water. Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
  • Dry the chicken and season with salt and pepper. Meanwhile, pat both sides of the chicken breasts dry with paper towels. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Heat the oil over medium-high in a large frying pan. Heat the oil in a large frying pan over medium-high heat until shimmering, 2 to 3 minutes. If you have a pan that has straight sides, here's the time to use it. Do not use a nonstick pan.
  • Add the chicken to the hot pan, and cook for 5 to 7 minutes. Swirl the pan just before adding the chicken to distribute the oil. Add the chicken and leave it alone for 5 to 7 minutes, until the bottom is golden-brown. If you try to to turn the chicken and it feels stuck, it isn't ready to flip.
  • Flip the chicken and cook for another 5 to 7 minutes, until the chicken reaches 165°F. Flip the chicken over and add 1 tablespoon of the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter. Cook the chicken until it reaches an internal temperature of 165°F, 5 to 7 minutes more.
  • Slice the chicken and cover to keep warm. Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Cut into 1/2-inch-thick slices. Cover with aluminum foil while you prepare the rest of the dish.
  • Melt the rest of the butter and sauté the garlic. Add the remaining 7 tablespoons butter to the same pan used for the chicken and place over medium heat until melted. Add the garlic and sauté until fragrant, 30 seconds to 1 minute.
  • Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Simmer for 3 to 4 minutes. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.
  • Add the drained pasta and toss to coat in the sauce. Add the drained fettuccine to the sauce and toss to coat. Divide the pasta among serving bowls and top with a few slices of chicken. Garnish with parsley, more Parmesan, and black pepper if desired.

Nutrition Facts : SaturatedFatContent 32.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 45.3 g, SugarContent 3.4 g, ServingSize Serves 4, ProteinContent 45.9 g, FatContent 61.1 g, Calories 917 cal, SodiumContent 714.7 mg, FiberContent 2.0 g, CholesterolContent 0 mg

PEPPERED SHRIMP ALFREDO RECIPE | ALLRECIPES
This was AWESOME!! I accidently left out the butter and just used olive oil and probably wouldn't be able to tell the difference. Also used entire 16oz box penne. I rarely measure and I added more cream and romano cheese to make more sauce since I was using more pasta.
From allrecipes.com
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Jan 12, 2018 · When I found out I had celiac disease and couldn't have fettuccine Alfredo, I was determined to figure out a way to re-create it. I mix this homemade alfredo sauce with gluten-free multigrain pasta, but you can use any style of pasta…
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