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- Dish type
- Side dish
A velvety, creamy pasta sauce for fettucine made with cream cheese, butter, milk and double cream with piquant touches of lemon pepper and garlic salt. Serve with a crisp spinach or rocket salad and fresh, crusty bread.
138 people made this
- 110g butter
- 170g cream cheese
- 90ml double cream
- 90ml milk
- garlic salt to taste
- lemon pepper to taste
- 450g fettuccine pasta
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Bring a large pot of lightly salted watter to the boil. Add pasta to pot and cook until tender, about 8 minutes. Drain.
- Combine the butter, cream cheese, double cream and milk in a saucepan. Season with garlic salt and lemon pepper, to taste. Bring to the low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over pasta.
Reviews & ratingsAverage global rating:(151)
Reviews in English (120)
waaaaay TOO cream cheesy........not REAL italian alfredo.That can NOT be the olive garden recipe. I know for a fact they use real garlic and parmesan.Try this- it's MUCH closer.....1 pint heavy cream, (1/2 and 1/2 is good too) 1/2 cup real butter, 2 tblsp. cream cheese, 3/4 cup of shredded parmesan, 1 large or 2 small cloves garlic chopped. Simmer all ing. (except parmesan) on LOW for atleast 20 minutes (stir occasionally) - add parmesan last, melt completely, then season to taste with salt and pepper.-03 Oct 2006
uhm~??~ regarding the last comment posted... this must be Fazzoli's recipe. My Husband is a Director of Operations for the O.G. restaurants and I can assure you although this is a good recipe.. this is not there's. It's missing a few very important ingredients like for starters PARMESAN CHEESE and the OG's would be hard to 'exactly' duplicate as they have a few secret ingredients (sorry) .. and no cream cheese @ all... I was looking for a lighter sauce that is not as heavy .. and this was good but I did add Parmesan and no garlic 'salt'.. just a lot of fresh garlic and it was good. .. and quick.. thnks!-18 Mar 2008
Disgusting! I have no idea how so many people rated this so highly! I decreased the cream cheese to 1/2 cup and used heavy cream instead of half and half but it still tasted SWEET and overpoweringly of cream cheese! When I think of Alfredo sauce, I think garlicy, not sweet! I couldn't eat this and add to add A LOT of spices and crushed red pepper just to make it somewhat edible for my husband. My husband said that the "restaurant" this recipe came from must have gone out of business if the rest of the food was this bad.-10 Feb 2006
- 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1/2 pound fettuccine
- 4 cubes (1/2 cup) frozen Basil Pesto
- 1/4 cup heavy cream
Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
Heat the oil in a large nonstick skillet cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips cover to keep warm.
Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
In a small saucepan, heat pesto over low until liquefied. Stir in cream heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls top with chicken. Drizzle with remaining sauce.
While you could chock it up to the fact that making things unnecessarily rich and bad for you is just what the American food market does, there might be a legitimate reason that we Americans added cream in this case.
You see, at the time that Fettuccine Alfredo was introduces in the States, the butter and Parmesan cheese that they had access to was nowhere near the quality of the cheese and butter in Italy. So, it is possible that cream was introduced to the dish in order to make up for the lack of richness in the other ingredients.
But, whatever the reason, now YOU know the REAL story.
And, now you can make authentic Fettuccine Alfredo to impress your family and friends!
Creamy Coconut Shrimp Buffet Style [HD Video]
I t’s around the time of Thanksgiving again. While the traditional turkey-and-the-sides are a must the same Thanksgiving meal can get unexciting year after year. If you would like to add a unique twist to this year’s turkey dinner you can definitely include today’s recipe on your menu.
Since I posted my original coconut shrimp recipe sometime ago I’ve gotten enormous amount of feedback. Upon popular demand for another Amercing Chinese style coconut shrimp that features a sweet creamy white coconut sauce, I embarked on a journey to uncover this dish. After tweaking with the ingredients based on the comments from all the readers I’ve come up with a recipe that tastes like the one at your local Asian buffet.
Today, I’d like to share this creamy coconut shrimp recipe with all of you. Since this is going to be my only post before the Thanksgiving, I would like to thank all the readers out there for supporting this project and tolerating my slow update in the past few weeks. I hope you’ll enjoy this yummy shrimp dish and as always please feel free to leave some suggestions and questions.
P.S. As a bonus to the this Thanksgiving special post, I am excited to announce that the first ever Yi Reservation cooking video, which featu
res the creamy coconut shrimp dish, is on the way. I will add the video to this post as soon I finish all the editing. Please check back soon.
P.P.S. One more thing, since the sweetness varies from region to region you have the discretion to add sugar to your own taste.
Step by Step Recipe
Shell and devein the shrimp. Rinse the shrimp and pat dry the shrimp with paper towel and season with salt
In a measuring cup, combine and mix well the coconut cream, cream or milk, and vanilla extract
Melt the butter in a sauté pan over medium heat. Add shrimp and pan fry until both sides are golden brown. Around 2 minutes for each side. Splash some rum and cook the shrimp for another minute. Set aside the shrimp in the same pan
In a separate pan, add the coconut cream mixture and cook over low heat. Add condensed milk and stir to mix
When the coconut mixture starts to bubble, add additional sugar to taste. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3. Add some diluted corn starch to thicken the cream if necessary. Optionally, you can add Mayonnaise in place of corn starch to create a richer flavor
Transfer the cream mixture to the shrimp. Turn on the heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point. Plate and serve the dish hot
Summer Pasta Dinners
Photo By: Renee Comet©2013, Television Food Network, G.P. All Rights Reserved.
Photo By: Renee Comet©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Renee Comet©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Antonis Achilleos
©2012, Television Food Network, G.P. All Rights Reserved
Photo By: Christopher Testani
Photo By: Renee Comet©2013, Television Food Network, G.P. All Rights Reserved
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I swapped out tons of calories using 1% milk and low sodium chicken broth instead of heavy cream. Olive oil was used in place of butter and tons of garlic is added. For extra flavor and a hint of color garnish with fresh parley and an extra squeeze of lemon juice. Only 1 tablespoon of flour is used and only 1/4 cup of cheese. This easy fettucini alfredo does not sacrifice any of the flavor, creaminess or richness. You would never know this is “healthy”!
I added some cream cheese to it, it was wonderful
Very mild taste. I added extra parmesan and also some grated cheddar and ham and served it over penne pasta. The key to a smooth sauce is to add only 1/3 to 1/2 of the half and half to the pan and slowly add the cheese, stirring constantly with a whisk until it forms a very thick sauce. Then slowly add the remaining half and half while continuing to stir. This would make a great base to experiment with many variations, stirring in the add-ins after the sauce is smooth. I could see adding: sauteed onions, sundried tomatoes, sliced olives, pan-browned sliced polish sausage or hot links. You could also change the cheese to monterey jack or pepper jack and add diced green chilies and other mexican seasonings. Yum!
How To Make White Wine and Garlic Fettuccine Alfredo Sauce
- 1 tbsp butter
- 3 large shallots, thinly sliced
- 4 cloves garlic, chopped
- 1 ½ cup white wine, divided
- ground white pepper
- ¾ cup heavy cream, at room temperature
- 1 lemon, juiced
- sea salt
Use a medium saucepan to melt butter over low heat. Cook and stir shallots until they are tender and translucent.
Stir in garlic and cook until tender. Stir in 1 cup of white wine, raise heat to high and bring to a boil.
Add remaining wine once mixture is boiling. Boil for 10 minutes and then lower heat to medium-low.
Season with white pepper to your liking. Stir in heavy cream, lemon juice and salt when sauce is no longer boiling. Simmer for 3 to 5 minutes and serve on top of fettuccine Alfredo.
- 200 gram Fettuccine Pasta
- 10 Stalks Asparagus , chopped to inch long
- 1 cup Broccoli , (about 70 gram) cut into small florets
- 2 cloves Garlic
- 1 tablespoon Extra Virgin Olive Oil For The Sauce
- 1 cup Fresh cream
- 25 gram Butter (Salted)
- 3 tablespoons Homemade Basil Pesto
- Salt and Pepper , to taste
- 1/4 cup Cheddar cheese , grated For Garnish
- 8-10 Whole Almonds (Badam) , chopped
- 1/4 cup Cheddar cheese , grated
- Basil leaves , few for garnish
The Ultimate Fettuccine Alfredo Recipe
Fettuccine Alfredo is one of Italy&rsquos most wondrous exports. A perfect pairing of rich, creamy sauce and perfectly cooked pasta that serves equally well as a main dish or as a side to nearly anything you feel like serving with it. It&rsquos complex yet simple, filling and decadent. What could be more wonderful?
Now what if I told you that every recipe that you&rsquove probably ever seen for Fettuccine Alfredo was wrong? What if I told you that it was probably the most simple dish in the world to make? What if I told you that Mr. Alfredo&rsquos Fettuccine has been done a glaring disservice by a million cooks, including renown chefs around the world. Would you believe me?
If you won&rsquot believe me, would you believe Saveur magazine? Their May issue features an article by Tod Coleman titled &ldquoThe Real Alfredo&rdquo, which details the history and creation of this iconic dish from its birth just after the turn of the century. Alfredo, it seems, created the dish for his wife, who had lost her appetite after giving birth to their son. His modified Fettuccine al Burro featured far more butter than the original, a combination that &ldquo&hellipneither his wife or his customers could resist.&rdquo
While most versions I&rsquove seen are fairly complex and require a fair bit of attention to detail, the original Fettuccine Alfredo has just four ingredients and takes mere minutes to make, but results in a dish far more complex and wondrous than any Alfredo I&rsquove ever eaten in an Italian restaurant anywhere&hellip Ever. And I&rsquove eaten a lot.
So please be so kind as to take a moment to meet the real Alfredo. You&rsquoll never think of this dish the same way again. But you may find you eat a lot more of it.