HOW TO MAKE ALFREDO PASTA WITH ALFREDO SAUCE RECIPES

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HOMEMADE ALFREDO SAUCE RECIPE: HOW TO MAKE IT



Homemade Alfredo Sauce Recipe: How to Make It image

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. —Jackie Charlesworth Stiff, Frederick, Colorado

Provided by Taste of Home

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 10

3 tablespoons butter
1/2 cup finely chopped shallots
5 garlic cloves, minced
2 cups heavy whipping cream
1-1/4 cups shredded Asiago cheese
1 cup grated Parmesan cheese, divided
3/4 cup grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (12 ounces) uncooked gluten-free pasta

Steps:

  • In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally., Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.

Nutrition Facts : Calories 740 calories, FatContent 51g fat (31g saturated fat), CholesterolContent 141mg cholesterol, SodiumContent 692mg sodium, CarbohydrateContent 52g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 23g protein.

EASY SHRIMP ALFREDO FETTUCCINE RECIPE - HOW TO MAKE SHRIMP ...



Easy Shrimp Alfredo Fettuccine Recipe - How to Make Shrimp ... image

Fettuccine Alfredo is one of life's greatest comfort foods. It's creamy, cheesy, carb-y, and super super flavorful.

Provided by Lena Abraham

Categories     dinner    main dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

1 lb.

fetuccine

3 tbsp.

butter, divided

1 lb.

shrimp, peeled and deveined, tails removed

kosher salt

Freshly ground black pepper

2

cloves garlic, minced

2 tbsp.

all-purpose flour

1 c.

heavy cream

1/2 c.

whole milk

1

egg yolk

1 c.

freshly grated Parmesan, plus more for garnish

1 tbsp.

Chopped parsley, for garnish

Steps:

  • 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.

Nutrition Facts : Calories 910 calories

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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 pan over medium heat, heat 1 tablespoon butter until melted. Add prawns, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove prawns from pan 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 double 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 prawns, tossing to combine. Season with salt and pepper. Garnish with more parmesan and parsley.
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