Fettuccini Alfredo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz. dried fettuccine (or thin spaghetti)
4 T. unsalted butter
2⁄3 c. heavy cream
½ c. chicken broth
2 egg yolks, broken
¼ c. Italian blend cheese, shredded (Parmigiano-Reggiano, Fontina, Asiago)
frozen cooked shrimp and/or baked chicken
fresh parsley (for garnish)
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Directions: |
Directions:Boil the salted water in a large pot over high heat. Remove tails from shirmp & reheat chicken/shrimp.
Cook the pasta al dente (it will continue to cook after draining)
Begin to melt butter in a large saute pan over medium heat.
Pour in the cream and chicken broth before the butter is completely melted. Bring to a boil. Simmer 2–3 min.
Add the cooked pasta to the sauce right from boiling water. Stir and cook until sauce turns creamy (2 minutes).
Off heat, add yolks into center of pasta and stir quickly to prevent curdling. Sprinkle with cheese; toss well.
Season with salt and pepper to taste and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Love italian blend of shredded cheese from Marc's
Reheats well in microwave. Great following chicken dinner, using leftover chicken.
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