Sourcreamfettuccine Recipes

SOUR CREAM FETTUCCINE

Steps:

• Cook fettuccine until tender and drain.
• Combine sour cream, whipping cream and butter in a saucepan.
• Heat but do not boil.
• Add Parmesan cheese and season to taste with salt & pepper.
• pour sauce over fettuccine and toss.
• sprinkle with additional cheese and chopped parsley if desired.
• Serve at once.

FETTUCCINE WITH FRESH ASPARAGUS AND LEMON CREAM

Steps:

• Bring a large pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 4 minutes, depending on the thickness of the asparagus. Using a slotted spoon, lift the asparagus out of the boiling water and plunge it into a bowl of ice water. Drain.
• Bring the large pot of water back to a boil, add the fettuccine and cook until it is al dente, about 10 to 12 minutes. Drain.
• Meanwhile, bring the chicken broth and shallots to a boil in a large skillet. Cook until the broth has reduced by half. Add the lemon juice and lemon zest. Whisk in the sour cream.
• Add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. Season with salt and pepper.
• Divide the fettuccine and asparagus among 4 warm bowls and sprinkle with Parmesan cheese.

FETTUCCINE WITH CREAM NUTMEG SAUCE

Steps:

• Cook the fettucine in boiling salted water until just cooked or al dente (until somewhat firm texture is reached).
• Drain well.
• Melt the butter in a large skillet.
• Saute the garlic for 1-2 minutes over very low heat.
• Add wine to butter& garlic.
• Simmer for 5 minutes.
• Add the sour cream, whipping cream, nutmeg and italian parsley.
• Heat cream and sour cream mixture until very hot but not boiling.
• Add parmesan cheese.
• Season to taste with salt& pepper.
• Pour hot sauce over hot fettucine and toss.
• Sprinkle with additional parmesan cheese and chopped parsley, if desired.
• Serve immediately.