Carrabbas Fettuccine Milano Recipes

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CARRABBA'S FETTUCCINE MILANO



Carrabba's Fettuccine Milano image

Make and share this Carrabba's Fettuccine Milano recipe from Food.com.

Provided by lazyme

Categories     < 15 Mins

Time 15m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 ounce clarified butter
6 shrimp
1 pinch of salt and white pepper
1 pinch finely chopped garlic
1/4 cup diced tomato
2 ounces sliced mushrooms
1 pinch scallion
5 ounces fresh fettuccine

Steps:

  • Sauté sliced mushrooms in a little olive oil.
  • Add pinches of salt and black pepper.
  • Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.
  • Heat 1/2 ounce clarified butter.
  • Add shrimp, rubbed with white pepper and salt. Cook until done.
  • While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.
  • Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo.
  • Add cheese and cook for 30 to 45 seconds to meld flavors.
  • Ladle 4 ounces of Alfredo sauce into sauté pan.
  • Heat until it starts to boil around the edges. Remove from heat.
  • To clarify butter:.
  • Melt butter over low heat.
  • When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom.
  • Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.).

Nutrition Facts : Calories 672, Fat 16.5, SaturatedFat 8.2, Cholesterol 391.7, Sodium 478.7, Carbohydrate 84, Fiber 1.5, Sugar 3.4, Protein 46.1

COPYCAT CARRABBA'S PASTA CARRABBA



Copycat Carrabba's Pasta Carrabba image

Make and share this Copycat Carrabba's Pasta Carrabba recipe from Food.com.

Provided by Pinay0618

Categories     Chicken Breast

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 15

6 chicken breasts, skinned & boned
6 tablespoons balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup fresh basil leaf
salt
fresh ground pepper
3 tablespoons butter
4 medium shallots
2 cups cream
6 ounces fresh mushrooms
1 cup frozen English peas
salt
fresh ground pepper
1 (9 ounce) package fresh fettuccine
2 ounces fresh grated parmesan cheese

Steps:

  • Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
  • Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
  • Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
  • Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.

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