MUSHROOM FETTUCCINE ALFREDO RECIPES

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SEAFOOD ALFREDO RECIPE | ROBERT IRVINE | FOOD NETWORK



Seafood Alfredo Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 17

4 tablespoons butter
2 ounces all-purpose flour 
4 cups whole milk 
Kosher Salt 
White pepper
1 cup grated Parmesan
12 ounces lump crabmeat 
30 large shrimp (21/25 count), peeled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil 
3 cloves garlic, sliced 
3 pounds (cooked weight) cooked fettuccine
1 tablespoon lemon juice 
1/4 cup chicken stock 
1/2 cup heavy cream 
3 large egg yolks 
2 tablespoons chopped chives 

Steps:

  • For the bechamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the milk. Simmer for 20 minutes, stirring frequently to avoid burning. Season with salt and white pepper, then strain through a chinois and hold for later use.
  • For the seafood alfredo pasta: Bring a large pot of water to a boil to reheat the cooked pasta. In a saute pan or small saucepan, heat the bechamel sauce to a simmer. Add the Parmesan and stir to melt the cheese. Add the crabmeat and toss to warm.
  • Sprinkle the shrimp with salt and pepper. Heat a large saute pan over high heat. Add the grapeseed oil and then the shrimp to the pan. Cook for 1 to 2 minutes, then flip the shrimp and finish cooking, another 1 to 2 minutes. Remove the shrimp, leaving the oil in the pan. Hold the shrimp for plating.
  • Add the sliced garlic to the shrimp pan and saute until it just begins to brown around the edges. While the garlic is cooking reheat the pasta in the boiling water, about 1 minute. Strain the pasta, add it to the pan with the garlic and toss.
  • Add the bechamel and crab to the pasta and toss. Add the lemon juice, Chicken stock and cream and sprinkle with salt and pepper. Add the egg yolks and toss to incorporate. Cook for 1 minute to help thicken the sauce. Add the shrimp and toss.
  • Divide the pasta and shrimp evenly between serving plates and garnish with chopped chives.

CHICKEN & MUSHROOM ALFREDO RECIPE: HOW TO MAKE IT



Chicken & Mushroom Alfredo Recipe: How to Make It image

Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper. —Monica Werner, Temecula, California

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 4 servings.

Number Of Ingredients 12

4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chicken broth
1 small onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon garlic salt
1/4 teaspoon pepper
8 ounces fettuccine
1 package (8 ounces) cream cheese, softened and cubed
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender., Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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