The Original Fettuccine Alfredo with No Cream
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#tastinghistory #fettuccinealfredo
Fettuccine Alfredo | classic comfort food | perfect midweek quick meal
You can’t go wrong with a dish that takes you back to when you were a kid. This one reminds me of a dish my nan use to make called chicken à la king. Enjoy!
Makes 4 portions
Ingredients
- 400g fettuccine - (Store bought, fresh type)
- 200g button mushrooms
- 500g chicken breast
- 300g cream
- 4 garlic cloves
- 4-5 thyme sprigs
- 100g parmesan cheese
- 100g butter
- 40g olive oil
- Flat leaf parsley, small handful
- Salt and pepper to taste
Method
1. Place a large pot of salted water on to boil to cook the pasta.
2. Slice your mushrooms, crush your garlic cloves and pick your thyme.
3. Cut the chicken breast in half and then into thin strips
4. In a large saucepan over medium heat, place the butter and olive oil. Once the butter is melted, sauté the garlic and thyme, then add the chicken breast with a pinch of salt.
5. Once the chicken is halfway cooked, add the mushrooms and cook for another 5-6 minutes.
6. Next add the cream and start to reduce. Once the cream has reduced by 1/4, add the grated parmesan cheese.
7. Cook your pasta (you can follow the instructions on the packet). Make sure you keep some of the pasta water in case you need it for the sauce.
8. Drain your pasta and add it to the cream sauce. If your sauce is a little dry, add in some of the pasta water.
9. Finish the pasta with some finely sliced parsley and serve with a little more grated parmesan, fresh cracked black pepper and a little drizzle of olive oil.
Chicken Pot Pie Fettuccine
Chicken Pot Pie Fettuccine. You can thank us after you eat it. MAKE IT! ❤, Cooking Panda:
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Homemade Fettuccine Pasta with Recipe for Alfredo Sauce
Homemade Fettuccine Pasta with Recipe for Alfredo Sauce: Fettuccine pasta that is rolled out by hand and tossed in a delicious creamy authentic Alfredo sauce.
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Homemade Fettuccine Pasta with Recipe for Alfredo Sauce
Prep Time: 60 minutes
Cook Time: 5 minutes
Serves 4
Ingredients:
For the Homemade Pasta:
2 ½ cups of all-purpose flour
2 ½ cups of semolina flour
7 eggs
3 tablespoons of cold water
For the Alfredo Sauce:
1 stick of unsalted butter, cut up
¾ cup of finely grated Parmesan cheese
½ cup of leftover starchy pasta water
sea salt to taste
Instructions:
1. Add the flours onto a clean surface and then form a well.
2. Add the eggs to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
3. Once the egg and flour are combined used a pastry knife to scrape the surface to bring it all together to form a dough.
4. Knead for 15 minutes before placing in a plastic bag and resting in the refrigerator for 30 minutes.
5. Remove the plastic from the dough and cut it into 4 equal size pieces.
6. Lightly flour the dough pieces and press down with your hand. Run a piece of dough through the hand crank pasta maker on the 0 setting and run it through 3 times.
7. Turn the crank to 3 and run it through 3 times. Change the setting to 6and roll it out once and ten dust with flour on a clean surface.
8. Cut the dough ever 12”-14” inches long, dust it with flour on both sides and then run it through the fettuccine attachment. Dust again with flour and form it into a small ball and place it on a sheet tray lined with parchment paper and rest it for 30 more minutes so that it dries out a bit.
9. Boil in a large pot of boiling salted water for 2 to 4 minutes or until they boil. Strain and set aside.
10. In a large bowl add in the butter and parmesan cheese and immediately add in the hot noodles along with some pasta water and sea salt and mix until completely combined and smooth.
11. Serve with chopped parsley and shaved parmesan cheese.
Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network
We can't think of a better dinner than Ina's shrimp scampi over linguine.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Linguine with Shrimp Scampi
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 3 servings
Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network
Chicken Fettuccine Alfredo Recipe - Easy Dinner
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is feel-good comfort food - so creamy but light! Serve it for lunch or dinner.
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
????Ingredients for Chicken Fettuccine Alfredo:
►2 lbs Chicken Breast
►3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
►1 lb white mushrooms thickly sliced
►1 small onion finely chopped
►3 cloves garlic minced
►3 1/2 cups half and a half *
►1/4 cup parsley, finely chopped, plus more for garnish
►1 tsp sea salt or to taste, plus more for pasta water
►1/4 tsp black pepper or to taste
►3 Tbsp olive oil divided
►1 Tbsp butter
*To substitute half and half, use equal parts of milk and heavy cream
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