SHRIMP FETTUCCINI RECIPES

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SHRIMP FRA DIAVOLO RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Shrimp Fra Diavolo Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled and deveined
5 cloves garlic, thinly sliced
2 to 4 anchovy fillets, chopped
1 teaspoon red pepper flakes, plus more for topping
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1/2 cup dry white wine
3 sprigs oregano, leaves stripped and roughly chopped
Kosher salt
12 ounces bucatini or linguine
1/2 cup fresh parsley or basil leaves, roughly chopped

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
  • Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
  • Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
  • Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.

Nutrition Facts : Calories 630, FatContent 18 grams, SaturatedFatContent 3 grams, CholesterolContent 174 milligrams, SodiumContent 765 milligrams, CarbohydrateContent 74 grams, FiberContent 7 grams, ProteinContent 37 grams

CHICKEN FETTUCCINI ALFREDO – INSTANT POT RECIPES



Chicken Fettuccini Alfredo – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 13

1 tbsp olive oil
2 lbs boneless and skinless chicken breasts
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp butter
5 cloves garlic (minced)
2 cups heavy cream
2 1/2 cups chicken broth
1/4 tsp kosher salt
1 pinch ground nutmeg
1 lb dry fettuccini noodles (broken in half to fit flat in pot)
3/4 cup Parmesan cheese (shredded)
3 tbsp fresh basil (cut into thin ribbons)

Steps:

  • Add olive oil to the Instant Pot. Using the display panel select the SAUTÉ function. Season the chicken with salt and pepper.
  • When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add butter to the Instant Pot. When butter is melted, add garlic and cook for 1 minute or until it just begins to brown.
  • Mix in cream, broth, salt and nutmeg and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add (broken in half) noodles, ensuring all noodles are submerged. Nestle chicken breasts in sauce in an even layer, turning once to coat.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Turn the pot off by selecting CANCEL. Carefully remove the chicken to a cutting board and slice into bite-sized pieces.
  • Return chicken to the pot, stir in parmesan cheese and serve immediately, garnished with basil.

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