Carrabbas Fettuccine Milano Recipes

CARRABBA'S FETTUCCINE MILANO

Steps:

• 1. Sauté sliced mushrooms in a little olive oil.
• 2. Add pinches of salt and black pepper.
• 3. Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.
• 4. Heat 1/2 ounce clarified butter.
• 5. Add shrimp, rubbed with white pepper and salt. Cook until done.
• 6. While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.
• 7. Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo.
• 8. Add cheese and cook for 30 to 45 seconds to meld flavors.
• 9. Ladle 4 ounces of Alfredo sauce into sauté pan.
• 10. Heat until it starts to boil around the edges. Remove from heat.
• 11. To clarify butter:. Melt butter over low heat.
• 12. When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom.
• 13. Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.).

PASTA MILANO (COPYCAT MACARONI GRILL)

Steps:

• Cook the pasta according to the package directions.
• In a large skillet heat olive oil over medium high heat. Add chicken, cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.
• Return pan to heat. Add mushrooms, onions, garlic, and sun dried tomatoes. Cook until onions are tender and the mushrooms are golden brown. Season with salt and pepper. Add chicken back to the pan.
• In a 2 cup measuring cup combine half-and-half, butter, Parmesan cheese, black pepper, and basil. Pour over chicken and mushroom mixture. Bring to a simmer, stirring to combine. Cook for 3-4 minutes until everything is heated through.
• Add cooked pasta to the pan, and toss to coat.
• Serve immediately. Top with additional Parmesan cheese if desired.

CARRABBA'S FETTUCCINE MILANO

Steps:

• Sauté sliced mushrooms in a little olive oil.
• Add pinches of salt and black pepper.
• Sprinkle parsley on mushrooms right before you pull the mushrooms off the stove.
• Heat 1/2 ounce clarified butter.
• Add shrimp, rubbed with white pepper and salt. Cook until done.
• While shrimp are cooking, place fresh fettuccine in salted boiling water. Cook for one minute.
• Add shrimp, fettuccine, mushrooms, and remaining ingredients into sauté pan with Alfredo.
• Add cheese and cook for 30 to 45 seconds to meld flavors.
• Ladle 4 ounces of Alfredo sauce into sauté pan.
• Heat until it starts to boil around the edges. Remove from heat.
• To clarify butter:.
• Melt butter over low heat.
• When melted, remove from heat, and set aside for several minutes to allow the milk solids to settle to the bottom.
• Skim the clear (clarified) butter from the top, and discard sediment. (This can be done ahead.).

COPYCAT CARRABBA'S PASTA CARRABBA

Steps:

• Cut breasts in half and place side by side on a platter. Drizzle with the vinegar and oil. Cut basil leaves and sprinkle over the breasts; sprinkle salt and pepper. Refrigerate at least 1 hour.
• Grill the breasts or bake in a 350 degree oven for 30 minutes. Set aside.
• Peel and finely chop shallots. Saute in butter 1 minute. Add cream, salt and pepper to taste. Boil to reduce slightly to the consistency of a light sauce, just thick enough to coat a spoon. Add mushrooms and peas and cook another 2 minutes.
• Cook pasta, drain and shake out excess water. Thinly slice chicken. Add to pasta and gently toss with sauce, along with cheese. Serve immediately.