CREAMY CHICKEN AND SHRIMP ALFREDO
You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.
Provided by Tree Lee
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
- Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
- Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 33.8 g, Cholesterol 189.1 mg, Fat 44.5 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 23.9 g, Sodium 554.8 mg, Sugar 3.2 g
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. 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 just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
SHRIMP FETTUCCINE ALFREDO
This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.
Provided by Food Network Kitchen
Categories main-dish
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.
SHRIMP AND CHICKEN FETTUCCINE ALFREDO
Chicken and shrimp come together with a homemade alfredo sauce and fresh parmesan cheese to make a rich surf and turf pasta!
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven broiler. Grease a large baking dish. Cook the pasta as directed on the package. Drain well. Meanwhile, melt the butter in a large pan over medium-low heat. In a bowl, beat together the half and half and egg yolk. Stir into the butter in the saucepan. Add the Parmesan and cook, stirring constantly, until the cheese melts. Do not let the sauce boil or it may curdle. Add the chicken, shrimp, and cooked pasta to the sauce. Mix well. Let heat for 5 minutes or until the shrimp starts to turn pink, then transfer to the baking dish. Sprinkle with an even layer of additional Parmesan cheese. Place the baking dish in the oven and broil for 5 minutes or until the cheese has melted and is lightly browned. Serve hot.
Nutrition Facts :
FETTUCCINE ALFREDO WITH GRILLED CHICKEN & SHRIMP RECIPE - (4.2/5)
Provided by Tricia33
Number Of Ingredients 12
Steps:
- Rinse the chicken and the shrimp, pat dry. Drizzle olive oil over both sides of the chicken breast and over the shrimp, season both with garlic salt and pepper. Oil the grill grates and preheat grill to medium-high. Thread the shrimp onto wooden skewers that have been soaking in water for at least 1 hour. Place the chicken directly over the flame and the shrimp on the top rack of your grill. Grill the shrimp until it is cooked through (they should be pink) and golden brown. Grill the chicken for 8 to 10 minutes on each side or until no longer pink in the middle. Remove both from grill and allow to cool. Slide or chop the cooked chicken. You can cut the shrimp in half too if you desire. If it's too early to grill, simply season the chicken breast and cut in bite sized pieces and saute in olive oil over medium high heat turning frequently until brown and crispy and cooked through. Then do the same with the shrimp. Shrimp will turn bright pink when finished cooking and only take a few minutes of sauteing on each side. Cook the fettuccine according the package directions. Drain well and set aside. In a medium saucepan, add the butter and melt over medium heat. Whisk in flour, stirring to combine. Allow to cook for 2 to 3 minutes, stirring constantly. Slowly whisk in the heavy cream. Allow to come to a slow simmer. Reduce heat to low and add the parmesan cheese. Stir continually, until the cheese has all melted and the sauce has thickened. Add the garlic salt and pepper; stir to combine. Add the chicken and shrimp to the sauce. Pile fettuccine onto a plate or in a bowl, pour sauce over top, and enjoy!
CHICKEN & SHRIMP ALFREDO
This easy pasta with creamy homemade Alfredo sauce, chicken and shrimp is your classic fettuccine Alfredo done one better--and it takes less than 30 minutes to make! Add a simple green salad and you have a family-friendly weeknight dinner that you'd be happy to serve to company.
Provided by Robby Melvin
Categories Healthy Chicken Pasta Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, omitting salt. Drain, reserving 1/2 cup cooking water.
- Meanwhile, heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring occasionally, until browned and nearly cooked through, about 7 minutes. Add shrimp, scallions, garlic, 1/2 teaspoon salt and the remaining 1/2 tablespoon oil; cook, stirring often, until the chicken and shrimp are cooked through, about 3 minutes. Transfer to a bowl; cover to keep warm.
- Return the skillet to medium heat. Whisk together flour and 1 tablespoon of the reserved cooking water in a medium bowl; stir in half-and-half, cream cheese, pepper, 1/4 cup Parmesan and the remaining reserved cooking water. Add the mixture to the pan and bring to a simmer; cook, stirring often, for 1 minute. Add the chicken-shrimp mixture and remaining 1/2 teaspoon salt; toss to coat. Transfer the mixture to a large bowl; add the pasta and stir to coat evenly. Divide among 6 bowls; sprinkle with parsley and the remaining 2 tablespoons Parmesan.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 45.2 g, Cholesterol 118.9 mg, Fat 10.7 g, Fiber 5.4 g, Protein 31.3 g, SaturatedFat 4 g, Sodium 601.3 mg, Sugar 3.1 g
SHRIMP FETTUCCINE ALFREDO
This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.
Provided by MAMATIFF
Categories World Cuisine Recipes European Italian
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.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g
GRILLED CHICKEN FETTUCCINE ALFREDO
This is the best Alfredo sauce that I have come across, and it's easy and quick as well. Reheats well for lunches the next day, that is if there is any left over. My daughter has celiac's disease so we use gluten free pasta and it still tastes wonderful.
Provided by teacherbev
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat countertop grill to high while rubbing chicken breast lightly with olive oil and sprinkle them with preferred season salt. Grill for 5 to 7 minutes, until completely cooked but still moist. Slice in even layers and set aside.
- Heat milk and cream in heavy saucepan over medium heat, stirring constantly so that it doesn't scorch any. When it just begins to bubble, turn off the heat and slowly whisk in the cheese until it is just melted and remove from heat.
- In a separate bowl, mix the yolks until just smooth, and then slowly drizzle in some of the cooled cheese sauce until egg yolks are the same temperature as the sauce. Be careful not to cook the yolks.
- Place cheese sauce back on very low heat and stir egg mixture in slowly until mixture reaches a slow simmer again. Remove from heat and let cool slightly (It will thicken as it cools down).
- Season with salt and pepper to taste and serve over your favorite pasta. Add chicken slices and ladle a little extra sauce over the top and serve.
SHRIMP ALFREDO PASTA
A wonderful shrimp pasta dish! I came up with this on my own one night. You can change the amount of ingredients to your taste.
Provided by LISSA MURR
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
- Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Nutrition Facts : Calories 621.1 calories, Carbohydrate 34.9 g, Cholesterol 256.7 mg, Fat 42 g, Fiber 2.2 g, Protein 27.7 g, SaturatedFat 21.2 g, Sodium 1038.3 mg, Sugar 3.3 g
FETTUCINI ALFREDO WITH GRILLED SHRIMP
Make and share this Fettucini Alfredo With Grilled Shrimp recipe from Food.com.
Provided by drskyles1
Categories Lunch/Snacks
Time 55m
Yield 6 6, 6 serving(s)
Number Of Ingredients 14
Steps:
- fettucini cooked aldente.
- grill shrimp.
- 1 tbl butter.
- 1 tbl flour.
- make and rue and brown flour and garlic.
- add:white wine and wisk.
- then add:half and half.
- sour cream.
- lemon juice and zest.
- cheeses.
- low heat .stir constantly.
- lastly.
- add grilled shrimp.
- serve over pasta with juillienned fresh basil.
- optional: mushrooms and artichoke hearts.
Nutrition Facts : Calories 510.9, Fat 20.9, SaturatedFat 12.2, Cholesterol 118.2, Sodium 889, Carbohydrate 51.4, Fiber 0.4, Sugar 1, Protein 22.6
CAJUN SHRIMP FETTUCCINE ALFREDO
Dinner can be on the table in just 20 minutes with this easy shrimp dish. Sweet shrimp, a hint of heat from the Cajun seasoning and red pepper flakes, and creamy fettuccine are perfect for a quick weeknight meal.
Provided by Bren
Categories Main Dish Recipes Pasta Shrimp
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.
Nutrition Facts : Calories 819.9 calories, Carbohydrate 62.2 g, Cholesterol 292.7 mg, Fat 47.7 g, Fiber 2.9 g, Protein 39.7 g, SaturatedFat 21.9 g, Sodium 817.7 mg, Sugar 2.2 g
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- If the shrimp are frozen, thaw them under cool running water. Peel them (leave tails on if you want). Pat shrimp dry. Cut the chicken into 1" pieces. Sprinkle the shrimp and chicken with the garlic powder and 1/2 tablespoon of Cajun seasoning.
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