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Main Dish Recipes
Chicken Pie RecipeTurkey and Stuffing Recipe
Chicken and Angel Hair Pasta Recipe
Chicken Paprika Recipe
Chicken Egg Rolls Recipe
Scalloped Potatoes and Ham Recipe
Oven Barbecued Ribs Recipe
Slow Cooker Cuban Pork Recipe
Slow Cooker Cabbage Rolls Recipe
Juicy Meatloaf Recipe
Beef Stroganoff Recipe
Enchiladas Recipe
Burrladas Recipe
Potato Fritters Recipe
PR Style Spaghetti Recipe
Shrimp with Spinach Recipe
Crab Crepes with Shrimp Sauce Recipe
Salmon Crepes Recipe
Fettuccine Alfredo Recipe
Fettuccine Alfredo
This Shrimp Fettuccine Alfredo recipe makes a meal worth the attention paid to the details of learning to make Alfredo sauce.
1 lb fettuccine noodles
1 cup milk
1 can evaporated milk
3 egg yolks
½ tsp salt
3 cloves minced garlic
4 tbls butter
1 lb shrimp, tails removed
1½ cups grated Parmesan Romano cheeses
1 tbls fresh minced parsley
For this sauce, use a package of shredded Parmesan Romano cheese mix and run it thru blender to grate it fine rather than the Parmesan on the shelf.
Cook the fettuccine according to package and drain. Meanwhile, separate the egg yolks from the whites. In a small bowl, whisk the yolks with ½ cup of the milk and set aside.
Melt 2 tablespoons butter in a large heavy skillet and sauté 1 clove of garlic, add the evaporated milk and remaining milk and heat a few minutes until it comes to a simmer.
In another smaller skillet sauté remaining garlic in butter with shrimp for about 4 minutes, set aside.
Slowly whip into the hot milk all the cheese and keep slowly stirring. In the bowl of egg yolks, slowly whip in some of the hot milk mixture. Slowly add the egg yolk mixture back into the cream mixture and blend with a whisk to keep it smooth. (This will increase the temperature of the egg yolks which is called tempering.) This step is important otherwise the sauce could curdle.
Season sauce with parsley, salt and pepper and then add noodles and shrimp and butter to the skillet remove from heat and serve immediately.
* Sauté cubed chicken breast instead of shrimp for variety.
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