Peas And Mushroom Alfredo Recipes

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE

Steps:

• For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
• Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
• For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
• Top each portion with a fried sage leaf.

PEAS AND MUSHROOM ALFREDO

Steps:

• Cook fettuccine as label directs.
• While it's cooking, heat olive oil over medium heat in large saute pan.
• Saute mushrooms and garlic in olive oil until juices evaporate and mushrooms are lightly browned.
• Add Alfredo sauce and peas to mushroom and garlic; heat through.
• Add 1 cup Romano cheese; stir to combine.
• Drain fettuccine.
• In large mixing bowl, toss fettuccine and Alfredo-sauce mixture.
• Season with salt and pepper to taste.
• Serve hot with remaining Romano.

PEAS WITH MUSHROOMS

Steps:

• In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes.
• Add marjoram, salt, pepper and nutmeg; mix well.
• Add peas and heat through.

MUSHROOM SHRIMP ALFREDO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
• Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
• Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

FETTUCCINE ALFREDO WITH SPICY SHRIMP, PEAS AND MUSHROOMS RECIPE - (4/5)

Steps:

• Steps for Shrimp & Mushrooms: Thaw shrimp in sink full of cold water; about 15 min. Remove tails. Wash mushrooms and pat dry. In a small saucepan, add olive oil, crushed red pepper, shrimp and mushrooms. Sauté until tender and mushrooms begin to brown. Shrimp should no longer be transparent. Steps for Sauce: Prepare pasta as directed. When pasta is finished, Scoop out about 1/4 cup of the pasta water and set aside. In saucepan or skillet, warm butter and cream. Season with salt and pepper. While butter is melting, place half the Parmesan cheese into a large serving bowl. Next, pour the warm butter sauce over the cheese. Let it set while u drain the pasta. Immediately add pasta to the bowl of cheese sauce. Toss then sprinkle with the remaining cheese. Add a little of the reserved pasta water if too goopy. Toss in sautéed shrimp, peas and mushrooms.