Garlic Cream Fettuccine Recipes

CREAMY GARLIC SHRIMP AND PASTA

Steps:

• In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling; add linguine and shrimp. Cook 3 to 4 minutes or until linguine is tender and shrimp are pink. Drain and return to Dutch oven; cover to keep warm.
• Meanwhile, in large nonstick skillet, heat wine, cheese, milk, garlic and salt to boiling over medium-high heat. Reduce heat; simmer 2 minutes, stirring constantly, or until slightly thickened.
• Add linguine and shrimp to sauce in skillet; toss to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs.

CREAMY GARLIC PENNE PASTA

Steps:

• Melt butter and add garlic in a medium sauce pan.
• Cook over medium for 1 minute.
• Add flour and cook 1 minute, stirring constantly.
• Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and cheese.
• Stir until cheese is melted.
• Toss hot pasta with sauce and serve immediately.

LEMON-GARLIC CREAM FETTUCCINE

Steps:

• In a small bowl, mix lemon zest, parsley and garlic. Cook fettuccine according to package directions; drain., For sauce, in a large skillet, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic and lemon zest; cook 1 minute longer. Stir in cream, salt and pepper. Whisk in cream cheese until melted. Remove from heat; cool slightly. Stir in lemon juice. , Add pasta, tomatoes and parsley to skillet; toss to combine. Serve immediately with lemon zest mixture and, if desired, Parmesan cheese.

FETTUCCINE WITH GARLIC HERB BUTTER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.

ROASTED GARLIC ALFREDO SAUCE

Steps:

• Remove cloves of roasted garlic from the head and mash with a fork until smooth and pasty. This can also be done in a food processor if you'd like.
• In a medium saucepan over MED-LOW heat, add butter and melt.
• Pour in heavy whipping cream and roasted garlic paste. Stir and heat to a simmer.
• Stir in Parmesan cheese and whisk until smooth.
• In a small bowl, combine 1 Tbsp heavy whipping cream and 2 tsp cornstarch (or flour), and whisk until smooth.
• Add the cornstarch and heavy cream mixture (it will be a thick paste-like consistency), whisking as you add it to remove any lumps and fully incorporate it into the sauce.
• Continue to whisk and simmer until sauce has thickened to a classic cream sauce consistency. This may take a few minutes, or it could happen quicker, it all depends on your stovetop and saucepan.

CREAMY GARLIC SEAFOOD PASTA

Steps:

• In a large pan, add a splash of oil and allow to heat up.
• Season the seafood with salt and pepper then cook in batches until golden brown.
• The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
• Remove the seafood from the pan and set aside.
• In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
• Bring to a simmer and allow to reduce by half.
• Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
• Add the seafood (and any of its resting juices) and parsley and stir to combine.
• Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

CREAMY GARLIC PARMESAN FETTUCCINE ALFREDO (+VIDEO)

Steps:

• Cook the fettuccine noodles according to package directions, drain then set aside.
• In a large skillet, heat the tablespoon of olive oil over medium heat. Add the sliced mushrooms to the skillet and cook for a few minutes until tender, then remove them from the skillet and set aside.
• Add the salted butter to the same skillet you cooked the mushrooms in. Cook over medium-low heat until fully melted. Whisk in the flour and cook for 1 minute (whisking continuously.)
• Add the chicken broth, heavy cream, parmesan cheese, and garlic powder; stir well.
• Increase the heat to medium and bring the sauce to a gentle simmer for 1 minute. Reduce the heat to low and season with salt and pepper - to taste.
• Stir in the spinach leaves and cook over low heat for 1 minute until it is starting to wilt.
• Add the mushrooms and cooked fettuccine noodles. Stir well until all of the pasta is coated with the creamy sauce.
• Serve immediately upon finishing. Enjoy!

CLASSIC GARLIC FETTUCCINE ALFREDO

Steps:

• Make Pasta according to the box directions, drain and set aside.
• In a skillet over medium heat - melt butter and add shallots and cook for 2 minutes then add garlic and cook until fragrant about 30 seconds.
• Add half and half and cream cheese and heat just until bubbly....do not boil it
• Remove from heat and add in parmesan cheese and mix until the cheese is melted.
• Add pasta to the skillet and toss until combined. Sprinkle with additional parmesan cheese and fresh chopped parsley.

CREAMY GARLIC PARMESAN FETTUCCINE

Steps:

• Cook the fettuccine according to instructions. Drain the fettuccine once cooked.
• Heat up a skillet with the olive oil and butter. Saute the garlic until aromatic or slightly browned, then add the chicken broth and heavy whipping cream. Stir to blend well. Add the salt and ground black pepper. Lower the heat and reduce the sauce a little bit before adding the fettuccine. Stir to combine well. Top the pasta with parsley and Parmesan cheese. Squeeze some lemon juice on the pasta before serving.

PASTA WITH GARLIC CREAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute onion and garlic in oil until tender, being careful not to burn garlic.
• Stir in broth, basil, oregano, salt and pepper.
• Bring to a boil; cook for 8 minutes or until reduced by about half.
• Stir in cream.
• Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.
• Drain pasta; toss with sauce.

CREAMY GARLIC PASTA

Steps:

• Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
• Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.