WHERE TO GET FETTUCCINE ALFREDO RECIPES

Name: Spicy Shrimp Fettuccine Alfredo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (16 ounces) fettuccine; 5 garlic cloves, minced; 1 red serrano pepper, chopped; 3 tablespoons butter; 1 tablespoon olive oil; 2 pounds uncooked medium shrimp, peeled and deveined; 1 teaspoon garlic powder; 1 teaspoon dried rosemary, crushed; 1 teaspoon dried oregano; 1/4 teaspoon coarsely ground pepper; 1 jar (15 ounces) Alfredo sauce; 3/4 cup chicken broth

SPICY SHRIMP FETTUCCINE ALFREDO RECIPE: HOW TO MAKE IT

Spicy Shrimp Fettuccine Alfredo Recipe: How to Make It image

I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. —Stephanie Beluk, Sharpsburg, Georgia

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) fettuccine
5 garlic cloves, minced
1 red serrano pepper, chopped
3 tablespoons butter
1 tablespoon olive oil
2 pounds uncooked medium shrimp, peeled and deveined
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1 jar (15 ounces) Alfredo sauce
3/4 cup chicken broth

Steps:

Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.

Nutrition Facts : Calories 427 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 165mg cholesterol, SodiumContent 491mg sodium, CarbohydrateContent 46g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

ELAINE’S FETTUCCINE ALFREDO RECIPE - NYT COOKING

Elaine’s Fettuccine Alfredo Recipe - NYT Cooking image

This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it – it's glorified macaroni and cheese, really – but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)

Provided by Alex Witchel

Total Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 1/2 cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste

Steps:

Bring 6 quarts generously salted water to a boil.
While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

Nutrition Facts : @context http//schema.org, Calories 542, UnsaturatedFatContent 11 grams, CarbohydrateContent 44 grams, FatContent 33 grams, FiberContent 0 grams, ProteinContent 17 grams, SaturatedFatContent 20 grams, SodiumContent 378 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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QUICK FETTUCCINE ALFREDO RECIPE: HOW TO MAKE IT

This simple fettuccine Alfredo recipe combines heavy whipping cream Parmesan and Romano cheese or a creamy, cheesy sauce that'll come together in minutes. —Jo Gray, Park City, Montana
From tasteofhome.com
Reviews 5
Total Time 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 908 calories per serving

Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). , Drain fettuccine; serve with Alfredo sauce and remaining 1/4 cup Parmesan cheese.

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SPICY SHRIMP FETTUCCINE ALFREDO RECIPE: HOW TO MAKE IT

I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. —Stephanie Beluk, Sharpsburg, Georgia
From tasteofhome.com
Reviews 4.2
Total Time 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 427 calories per serving

Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.

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ELAINE’S FETTUCCINE ALFREDO RECIPE - NYT COOKING

This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it – it's glorified macaroni and cheese, really – but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 542 per serving

Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

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QUICK FETTUCCINE ALFREDO RECIPE: HOW TO MAKE IT

Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). , Drain fettuccine; serve with Alfredo sauce and remaining 1/4 cup Parmesan cheese.

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The flavors of creamy Italian Fettuccine Alfredo meet blackened Cajun-spiced chicken in this recipe. It's a wonderful marriage of flavors. The pasta is coated with just the right amount of creamy Alfredo sauce. The seasoning on the chicken breast is where this recipe gets crazy. It's full of spice and flavor and forms a nice crust on the chicken. A tasty dish to prepare for any occasion from a casual Tuesday night to a special anniversary.
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Optional ** Add cooked broccoli and chopped tomatoes when you toss with the Alfredo sauce.

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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.
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Total Time 25 minutes
Category main-dish

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.

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Total Time 25 minutes
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Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

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Total Time 55 minutes

Put the pasta in a warmed large, shallow bowl. Pour on the sauce, sprinkle with 6 Tbs. of the cheese and toss well. Serve immediately. Pass the remaining cheese at the table. Serves 4 as a main course, 6 as a first course.

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Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). , Drain fettuccine; serve with Alfredo sauce and remaining 1/4 cup Parmesan cheese.

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