Oh my goodness. This dish was SO good. Now, I know you are thinking, "It's fettuccine alfredo. we know what that tastes like!", but honestly, it was quite a bit different than I remember it tasting? Maybe I'm wrong. But this was cheesier & creamer & just MMMMM, sooo good! The recipe is from my Better Homes & Gardens Cookbook, which i use all the time. It's a great cookbook, especially for a beginner! I love it! It has great recipes, plus has all those details that you feel silly calling someone to ask because it's so, just, BASIC - but you gotta start somewhere... =)
So anyway. It was delicious. I hope you try it! I served mine with green peas, because I'm trying to make sure to eat my veggies (and yeah, i know pasta isn't all that great for you, but it's okay in moderation & plus - i normally would have added crusty bread as my side - instead of a green veggie!). The recipe is the basic, but had variations at the bottom, which i've included - mine was with chicken. YUM!
time: start-to-finish - 35 minutes
(that's what the cookbook says & i would say it's accurate!)
8 ounces dried fettuccine
2 Tablespoons butter
1 cup whipping cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup freshley grated parmesan cheese
1. Cook pasta according to package directions.
2. Meanwhile, in a large saucepan melt butter. Add cream, salt & pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat & stir in the 1/2 cup grated Parmesan cheese. Drain Pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional parmesan cheese.
Chicken & Tomato Fettuccine Alfredo: Prepare as above, except stir 1 1/2 cups chopped cooked chicken & 1/4 cup drained oil-packed snipped dried tomatoes into the thickened cream mixture & heat through before adding the 1/2 cup parmesan cheese. (I did this one using a rotisserie chicken i picked up at the grocery. I didn't use the tomatoes just because I didn't have any on hand, but wow - that sounds SO good!)
Shrimp Fettuccine Alfredo: Prepare as above, except stir 12 ounces cooked medium shrimp & 1 tablespoon snipped fresh basil or 1 teaspoon dried basil into the thickened mixture & heat through before adding the 1/2 cup parmesan cheese.
It was delicious! I hope you try it! =)
I will DEFINITELY have to try this version :)ReplyDelete
my fiance's FAVORITE dish is shrimp fettuccine alfredo. which i cannot have because im lactose intolerant. But this will be great to make for him!!!
Also, I LOVE your blog it is SO stinkin cute <3
I have this cookbook too! Love it! Have you tried the slow cooker brisket? Yum!ReplyDelete
I LOVE Fettuccine Alfredo... the chicken, tomato version sounds awesome!!!ReplyDelete