LEMON BUTTER SAUCE
Lemon Butter Sauce has two key ingredients lemon and butter; need I say more? A creamy, buttery sauce with a mild tang from the fresh lemon juice.
Provided by Sandra
Categories Sauce
Time 15m
Number Of Ingredients 6
Steps:
- Place a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Allow the butter to melt, add onion and garlic and cook stirring frequently. Cook until onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about 1/4 cup, about 3-5 minutes.
- Reduce the heat to low, add 3 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slowly soften into an emulsified sauce, not quickly melting; it is a process. Add the remaining butter 3 tablespoons at a time until all the butter has been added into the sauce. The last addition will be just 2 tbsp. Season the sauce with salt and pepper, then remove from heat.
- Serve immediately or store sauce up to 2 hours at room temperature. If you are to reheat the sauce, do it over a low setting otherwise the sauce will separate.
- If it does separate remember the sauce will still taste the same, just not have the same look, it will look more like melted butter. After a few times of making the sauce, you will get the hang of it.
- Cooking this sauce on low heat is key.
CARRABBA'S COPYCAT FETTUCCINE ALFREDO RECIPE
In the mood for some fettuccine alfredo and lazy to head out? No problem, because you can totally make Carrabba's famous fettuccine alfredo recipe at home!
Provided by Recipes.net Team
Categories Pasta Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot to a boil, add fettuccine pasta and cook by following package instructions. Add in 1/2 teaspoon of salt.
- Drain using a strainer and set aside.
- In a saucepan, melt butter and pour whipping cream. Mix well.
- Add in Parmesan cheese, vegetable stock, pepper and the remaining salt. Mix together until cheese is melted.
- Add the fettuccine pasta and mix until well coated.
- Sprinkle chopped fresh parsley, stir to completely coat your pasta, and serve!
Nutrition Facts : Calories 597.00kcal, Carbohydrate 42.00g, Cholesterol 162.00mg, Fat 41.00g, Fiber 2.00g, Protein 16.00g, SaturatedFat 25.00g, ServingSize 4.00, Sodium 617.00mg, Sugar 1.00g
COPYCAT CARRABBA'S PASTA CARRABBA
Make and share this Copycat Carrabba's Pasta Carrabba recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 15
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.
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