Dannys Favorite Fettuccini Alfredo Recipes

DANNY'S FAVORITE FETTUCCINI ALFREDO

Steps:

• Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
• Reserve 1/4 cup cooking water, then drain pasta in a colander.
• Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
• Add cooked pasta and toss to coat, lifting strands.
• Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
• Sprinkle with additional cheese and serve immediately.
• *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.

SHRIMP AND VEGGIE FETTUCCINI ALFREDO

Steps:

• Chop veggies.
• In a pan, heat oil to medium high heat. Saute mushrooms for about 5 minutes or until cooked. Place mushrooms in large serving bowl, leaving the oil in the pan.
• Add onion and garlic. Reduce the heat to medium low to sweat the onions and garlic until tender. Also place in large serving bowl.
• In a large pot of boiling salted water, cook pasta per directions. Add broccoli to boiling water for last 3-5 minutes. Drain and place pasta and broccoli into the serving bowl.
• Add shrimp to warm mixture, and toss all ingredients together.
• Top with Alfredo Sauce.

FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
• While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
• Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

FAVORITE FETTUCCINE ALFREDO

Steps:

• Combine everything except the pasta in a bowl. Microwave until the butter and cheese are completely melted. Stir until smooth, adding extra cream or milk if mixture is stiff. Pour the sauce over the pasta. Sprinkle some more Parmesan cheese on top, if you like

FETTUCCINI ALFREDO - LIGHT EDITION

Steps:

• Cook fettuccine. Drain and return to pot.
• While you are cooking the pasta, prepare the sauce. Melt butter in a medium saucepan over medium heat.
• Add garlic and sauté for 1 minute.
• Mix the milk and flour together until smooth. Add to garlic.
• Increase heat to medium high. Cook and stir until it is bubbling and thickened. 4 - 5 minutes.
• Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 -2 minutes, until cheese is melted.
• Stir in chicken or shrimp and sour cream.
• Cook until heated through.
• Pour sauce over fettuccine and toss to coat.
• Enjoy!

FETTUCCINE ALFREDO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, combine the heavy cream and butter in a large skillet. Bring to a simmer over medium-high heat, whisking to combine. Whisk in the nutmeg and 1/2 teaspoon each salt and pepper. Keep warm over low heat.
• Add the pasta and cheese to the sauce. Increase the heat to medium and toss to coat, adding the reserved cooking water as needed to loosen the sauce. Transfer the pasta to bowls and top with more parmesan.