FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
CRAB ALFREDO
Simply put, delicious! A little on the decadent side, but it can be made with fat-free half-and-half and a heart-healthy spread instead of butter. Serve with garlic bread sticks, a nice salad, and a glass of Chardonnay.
Provided by LisaJ
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
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. Keep warm and covered.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook until garlic releases its aroma, about 2 minutes, being careful not to let the garlic brown. Stir in the flour, salt, pepper, and cayenne pepper. Reduce heat, and cook, stirring constantly for about 2 minutes. Add the half-and-half and stir over medium heat until slightly thickened, about 3 minutes.
- Add the cream cheese and Parmesan cheese to the sauce and stir until cheeses melt and mixture is smooth. Mix in the crabmeat and continue cooking until crabmeat is heated through, about 3 minutes.
- Divide the fettucine between 2 plates or bowls and top with the crab sauce.
Nutrition Facts : Calories 648.5 calories, Carbohydrate 52.6 g, Cholesterol 140.6 mg, Fat 37.2 g, Fiber 2.2 g, Protein 27.6 g, SaturatedFat 22.4 g, Sodium 516 mg, Sugar 2.3 g
ALFREDO SAUCE
Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.
Provided by Rebecca Swift
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 3.4 g, Cholesterol 138.4 mg, Fat 42.1 g, Fiber 0.1 g, Protein 13 g, SaturatedFat 26.2 g, Sodium 565.3 mg, Sugar 0.4 g
REALLY CREAMY FETTUCCINE ALFREDO
We have tried dozens of recipes to get the creamiest fettuccine Alfredo - and here's the winner! Basil and nutmeg add a subtly different feel to this Alfredo.
Provided by AMETHYST
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 15m
Yield 4
Number Of Ingredients 8
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.
- In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 45.2 g, Cholesterol 77.2 mg, Fat 48.2 g, Fiber 2.1 g, Protein 18.8 g, SaturatedFat 19.5 g, Sodium 673.6 mg, Sugar 4 g
CAULIFLOWER ALFREDO RECIPE BY TASTY
Here's what you need: water, cauliflower florets, milk, butter, garlic, salt, pepper, cooked pasta, vegetarian parmesan cheese, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil the water over medium high heat. Add a large pinch of salt.
- Add the cauliflower florets.
- Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
- With a slotted spoon, add the cooked cauliflower to a blender.
- Add the milk, butter, garlic, salt, and pepper and blend until smooth.
- Toss the cooked pasta with cauliflower alfredo.
- Serve topped with parmesan, and parsley.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 96 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, Sugar 9 grams
GRANCHIO ALFREDO (CRAB ALFREDO)
My husband loves crab alfredo, but we simply cannot afford to eat out all the time. This one tastes just as good as what we find at restaurants---and saves us money!
Provided by JelsMom
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in saucepan. Add cream cheese.
- When softened, add cream and parmesan. Add garlic, and stir well.
- Simmer 15-20 minutes.
- Boil pasta according to package directions, drain, & set aside.
- If boiling your own, boil crab legs, crack open & remove meat. Press meat lightly between paper towels to remove excess moisture.
- Mix everything together & serve.
Nutrition Facts : Calories 864, Fat 44.7, SaturatedFat 26.6, Cholesterol 252.1, Sodium 2797, Carbohydrate 47.5, Fiber 0.2, Sugar 0.7, Protein 69.5
GARDEN CRAB ALFREDO
We have a LOT of fresh veggies this year from the garden, so I'm constantly trying to create recipes to use up our bounty! I used Classico Roasted Garlic Alfredo sauce, but feel free to use your favorite. I absolutely love surimi (imitation crab), especially when combined with a cheesy sauce! I'm sure you could substitute the surimi with chicken if you prefer.
Provided by Hippie2MARS
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Put on water for pasta and bring to a boil.
- Mince garlic and cut onion into slivers.
- Place olive oil in a heavy flat-bottomed skillet and add the onion and garlic.
- Stir in the the mushrooms, zucchini and yellow squash.
- Cut two of the tomatoes into chunks and add to the skillet, and saute until squash is cooked, about 7-10 minutes, stirring occasionally.
- While this is sauteing, cook the fettuccine according to package directions for al dente pasta.
- About two minutes before the pasta is done, chop and add the remaining tomatoes to the skillet, as well as the basil, green onion (be sure to use both the green and white part of the onion) and surimi.
- Add the jar of Alfredo sauce and stir to combine.
- Stir in the Parmesan cheese.
- Drain pasta and add to pot, tossing to coat.
Nutrition Facts : Calories 296.8, Fat 8.5, SaturatedFat 2, Cholesterol 47, Sodium 143.8, Carbohydrate 40.7, Fiber 4.4, Sugar 7.8, Protein 16.6
LINGUINE ALFREDO RECIPE BY TASTY
Creamy, dreamy linguine! This classic dish comes together in mere minutes. While the pasta boils, whip up a silky garlic, cream, and Parmesan sauce, then toss with the pasta until well coated.
Provided by Betsy Carter
Categories Lunch
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta in a colander.
- Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
- Add the heavy cream and simmer for 2 minutes. Add ½ teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
- Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
- Remove the pan from the heat, top with parsley, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 21 grams, Fat 38 grams, Fiber 0 grams, Protein 22 grams, Sugar 3 grams
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