CHICKEN AND SHRIMP FETTUCCINE ALFREDO RECIPES

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CHICKEN FETTUCCINE ALFREDO RECIPE | FOOD NETWORK KITCHEN ...



Chicken Fettuccine Alfredo Recipe | Food Network Kitchen ... image

Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2) 
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano 

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
  • Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
  • Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
  • Reduce the heat to medium. 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 just warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

SHRIMP ALFREDO FETTUCCINE RECIPE: HOW TO MAKE IT



Shrimp Alfredo Fettuccine Recipe: How to Make It image

Fettuccine Alfredo's been around for ages. I give it a modern update by adding tender shrimp and a pop of lemon. —Tonya Burkhard, Davis, Illinois

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 13

1 package (16 ounces) fettuccine
1/2 cup butter, cubed
3 medium onions, halved and thinly sliced (about 3 cups)
8 garlic cloves, minced
4 teaspoons all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 cup half-and-half cream
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot., Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened., Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.

Nutrition Facts : Calories 503 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 192mg cholesterol, SodiumContent 738mg sodium, CarbohydrateContent 49g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 31g protein.

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SHRIMP ALFREDO FETTUCCINE RECIPE: HOW TO MAKE IT
Fettuccine Alfredo's been around for ages. I give it a modern update by adding tender shrimp and a pop of lemon. —Tonya Burkhard, Davis, Illinois
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 503 calories per serving
  • In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot., Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened., Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.
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  • 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.
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SHRIMP FETTUCCINE ALFREDO RECIPE: HOW TO MAKE IT
“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
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  • Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside. Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk.  Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper. Garnish with more parmesan and parsley.
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