Time 20m Yield 4 servings. Number Of Ingredients 7 Steps:
Cook fettuccine according to package directions. Saute mushrooms and onion in butter in a large skillet until tender. Stir in Alfredo sauce, spinach and shrimp; heat through. Drain fettuccine; add to sauce and toss to coat.
Yield 8 servings Number Of Ingredients 11 Steps:
In a large pot, heat the butter over medium-high heat until browned. Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside. Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt. Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes. Toss in the fettuccine, sprinkle over the parmesan cheese. Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through. Remove from heat and serve. Top with a sprinkle of fresh parsley. Enjoy!
Time 35m Yield 8 servings. Number Of Ingredients 12 Steps:
Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat the water for the pasta. Rinse, peel, and devein your shrimp. Sprinkle the shrimp with Cajun seasoning and set aside. In a small bowl stir together the flour and grated parmesan. Add your pasta to the boiling water. Heat 4TBSP of butter in one skillet over medium heat, add four cloves of minced garlic and sautee for a minute. Add drained spinach and stir often until heated through. While the spinach is heating, melt 2TBSP butter in a second skillet over medium to medium high heat. Watch this pan carefully you do not want to burn the butter. Stir 1 1/2 cups half and half into the spinach. Slowly sprinkle in the parmesan/flour combination stirring well. Reduce heat to low, season with pepper and stir occasionally. Add shrimp to the butter in the second skillet, reduce heat to medium and stir. The shrimp will cook quickly and it is important to remove them from the heat as soon as they are pink and the flesh is no longer translucent. If the shimp is overcooked it will become rubbery. Drain the pasta. To give your plates a professional look, scoop a serving of fettucini into the center of the plate and with tongs give the whole bunch a twist. This brings the noodles into a nice pile. Scoop a ladlefull of sauce over the noodles and arrange the shrimp on top.
Time 25m Yield 4 servings Number Of Ingredients 9 Steps:
Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil. Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl. Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm. Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
Time 40m Yield 6 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 large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken. When sauce has thickened, combine with cooked pasta noodles; serve hot.
Time 35m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Get your pasta water boiling and add a pinch of salt. In a saucepan, warm (or create) your alfredo sauce over med-low heat, stirring occasionally. (About 7-10 minutes). Add a pinch (about 1 - 2 tbl depending on taste) of blue cheese to your alfredo sauce, stir and turn the heat down to low. Add your spinach noodles and cook according to package instructions. In a saute pan, melt tbl of butter and begin to lightly brown your shrimp over med to med-high heat. Salt and Pepper the shrimp and remove from the heat when cooked. Keep them warm in the pan. Quickly drain and plate the fettuccini noodles. Pour the alfredo sauce over the noodles, sprinkling blue cheese to-taste over the top. Add your shrimp and serve with Freshly grated Parmesan cheese and cracked pepper!
Yield 4 servings Number Of Ingredients 12 Steps:
Heat oil over medium heat in a large pot. Cook the garlic and the shrimp until the shrimp is pink, then remove the shrimp. Add the spinach, onions, salt, and pepper, cooking until the onions are translucent. Pour in the cream and bring to a boil. Add the fettuccine, stir until the pasta is evenly cooked. Mix in the cooked shrimp, bacon, parmesan, and parsley until the cheese is melted. Enjoy!
Number Of Ingredients 12 Steps:
Start by heating the water for the pasta. You can do everything else in the time it takes for the water to boil and the pasta to cook. Saute the spinach in a dry non stick skillet until just wilted. When cooled, squeeze the moisture out of it. Reserve. Put the same pan back on a medium burner and add 2 tablespoons butter and 2 tablespoons olive oil. Saute the shrimp until just pink. Reserve. Wipe out the pan, but it back on medium and melt 4 tablespoons butter. When melted, add the onion and saute until translucent (about 2 minutes). Add the garlic and saute another minute or so. Sprinkle the flour onto the onion and garlic mixture and cook another minute. If it clumps up too much, add a little more butter. Pour in the cream and lemon juice and bring to a simmer. Add the cheese, stirring to melt. Reduce to low and let thicken. Add salt and pepper to taste. When the pasta is done, just mix everything together! If the sauce gets too thick, just add a bit more cream or even a little bit of the pasta cooking water to thin it a little bit.
Time 20m Yield 1 Number Of Ingredients 14 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water. Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat. Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits. Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine. Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.
