Shrimp Alfredo - Fettucine Alfredo with Shrimp

Ingredients

1 ½ lbs of medium seized shrimp, thawed, peeled and deveined (optional)
2 tablespoons of olive oil
½ cup of butter
1 cup heavy cream (light cream is fine as well)
1 ½ cup of Parmesan cheese, grounded
2 tablespoons of crushed red pepper flakes
2 cloves of garlic, crushed
¼ tablespoon of salt
Pepper
A dash of nutmeg
¼ cup of chopped parsley

Directions

Give the oil, 1 tablespoon of pepper flakes, one clove of garlic and the shrimp in a large frying pan. Fry them until the shrimp turn pink, set them aside and melt the butter in a medium seized skillet at low heat. Add the remaining garlic, which should turn transparent until the butter has melted. Now give the cream to the butter, stir well, give one cup of Parmesan cheese to the composition and stir until your sauce is well blended. Remove from heat, add the shrimp, nutmeg, salt and pepper and stir well.
Serve it with pasta fettuccine (or another pasta of your choice), garnish with parsley.

Note: The recipe was contributed by Grilled Shrimp.

Tips

The shrimp do not have to be deveined. Brined shrimp are perfect as their flavor is very intensive.

Salmon steaks just waiting to be prepared with sauce Alfredo

Ingredients

1 pack of puff pastry
4–5 salmon fillets (depending on their size)
1 cup of mushrooms
1 chopped onion
1 cup parsley, chopped
Salt to taste
½ tablespoon black pepper
For the sauce:
½ cup butter
1 pack of cream cheese
2 cloves of garlic crushed or 1 teaspoon of garlic powder
1 ½ cups of milk
1 cup of parmesan cheese
1 teaspoon of black pepper
Salt to taste

Directions

1. First of all we will prepare the Alfredo sauce: for the sauce take a pan, melt the butter in it, now add the garlic and fry for at least a minute or until golden. Now add flour and cream cheese. Stir in for some time and then add the milk. Cook until the composition becomes thick. Then add parmesan cheese and black pepper and salt and cook for about 2-3 minutes and your Alfredo sauce is ready.
2. Now take a greased baking dish of about 2 to 3 inches deep. Spread half of the puff pastry sheets (or as required according to the dish) at the base of the dish in such a way that all sides would be fully covered.
3. Take a pan, add some oil and fry the onions till they turn transparent, add the mushrooms afterwards. Season with salt and pepper, add parsley and cook for about 5 minutes.
4. The next step is to spread the above mixture of mushrooms on the puff pastry: Make a layer of Alfredo sauce and then place the salmon fillets on it. Add another layer of Alfredo sauce over the fillets and then cover it with the remaining puff pastry. Press the sides so that it may not unwrap while baking.
5. Place it in the preheated oven at 350 degrees F for about half an hour until the puff pastry is cooked and the salmon as well done.

Tips

You could serve the dish with the remaining Alfredo sauce and potato wedges. Smoked salmon might be a good appetizer.

Chicken Alfredo - An easy chicken recipe

Ingredients

1 lbs Fettuccine pasta (Other pasta actually works, too)
1 lbs chicken breast, boneless, skinless, cut into stripes or cubes
Olive oil
½ cup of butter
1 ½ cup of heavy cream
1 ½ cup of Parmesan cheese, grounded
1 clove of garlic, crushed
Paprika
Nutmeg
Salt and pepper
Fresh basil

Directions

Bring the water for your pasta to boil in a pot of fitting size (larger and high for Fettuccine or Spaghetti, smaller for other forms of pasta), add a tablesspoon of salt and another tablespoon of oil (a cheap one will perfectly do it, it’s just for the pasta not to clump) and cook the pasta. Stir every now and then. Drain them after they are al dente (usually about 8 – 10 minutes) and set them aside.

Meanwhile cut the chicken breast into stripes or cubes, season with salt and pepper, a dash of nutmeg and a little paprika. I like also adding some crushed garlic. Now saute them quickly until the meat turns white. Set the chicken aside until the Alfredo sauce is ready.

In a skillet, melt the butter, add some curshed garlic and after the butter has melt, add also the cream and 1 cup of Parmesan cheese. Add also ¼ tablespoon of salt and some pepper. Mix well until the whole composition is blended. Now add the chicken to the sauce, mix again and toss it over your pasta, mix little bit so that everything is covered with Alfredo sauce. Top your chicken Alfredo with the remaining cheese and fresh basil. Serve with a dry white wine.

Cooking Tips

You will obtain the best result, if you mix all the seasoning, including the crushed garlic with olive oil and marinate the cut chicken stripes/cubes for at least 10 minutes.
Afterwards, just follow the regular recipe.

Alfredo Sauce - A Classic Pasta Recipe

Ingredients

For the pasta:
1 lbs Fettuccine pasta (the wide, flat, thin and long egg noodles, but actually you could use another kind of pasta, too)
3 litres of water
1 tablespoon salt
1 tablesppon oil

For the Alfredo Sauce
1/2 cup of butter
1 cup heavy cream
1 1/2 cup of Parmesan cheese, grounded
Optional: 1 clove of garlic, finely crushed
1/4 tablespoon of salt
Pepper
Herbs of your choice, chopped parsley is classic

Directions

Put the water into a large pot, add the salt and one tablespoon of oil and bring it to boil. Now add the Fettuccine and let them boil for some 10 minutes (read the instructions on your pasta package if you are unsure). Stir them every now and then. The pasta is ready if al dente, that is usually about 1 minute before the minimum cooking time indicated on the package. Test if you like it, if not let it boil another minute.

Meanwhile, melt the butter in a skillet at low heat, add the cream and mix well. After the butter is melted, remove it from the heat, add garlic, salt and pepper and one cup of Parmesan cheese. Stir well until the composition is blended.
After the Fettuccine pasta is ready, drain it and it to your Alfredo Sauce. Toss it until they are fully coated and toss also the remaining Parmesan cheese. Garnish with chopped parsley.

Enjoy your Alfredo Sauce!

Tips

Do not forget to add some oil to the water when boiling the pasta, it will prevent the noodles from clumping and you have to stir less.

Tomato Alredo Sauce - Fettuccine Alfredo with Tomatoes

Ingredients

2 tablespoons of olive oil
1/2 cup of butter
1 cup heavy cream
1 1/2 cup of Parmesan cheese, grounded
2 tomatoes, chopped
1 clove of garlic, crushed
1 small onion, chopped
1/4 tablespoon of salt
Pepper
Herbs of your choice, chopped parsley is classic

Directions

Give the oil, the garlic and the onion in a saucepan and fry them until the onion turns transparent. Add the tomatoes and the butter and keep it at low heat until the butter has melt. Add the cream, stir well and add also salt and pepper, if you like also one cup of Parmesan cheese. Stir until the sauce is blended.

Garnish with herbs like parsley, but basil goes best in my opinion.

Tips

Tomato Alfredo Sauce can be served just as the classic Alfredo Sauce recipe, with any kind of pasta. Garlic bread would be a great side dish.

Spicy and Hot Alfredo Sauce

Ingredients

1/2 cup of butter
1 cup heavy cream (light cream is fine as well)
1 1/2 cup of Parmesan cheese, grounded
2 tablespoons of crushed red pepper flakes
1 teaspoon Tabasco
1 clove of garlic, crushed
1/4 tablespoon of salt
Pepper
A dash cayenne pepper
Optional: herbs

Directions

Give the butter, the pepper flakes and the garlic in a frying pan with low heat until it melts. Wait until the garlic turns transparent. Now add the cream and stir well, add the Parmesan cheese and blend your whole composition. Remove it from heat, add Tabasco, cayenne, salt and pepper and stir well.

As with the classic Alfredo sauce recipe, toss it over your pasta and add the remaining Parmesan cheese. Garnish with herbs, basil would go well.

Tips

You can vary this spicy Alfredo Sauce recipe with other hot spices as you like and according to your taste. Cajun seasoning would be another great variation.

Ham - Another variation for Alfredo sauce - Delicious!

Ingredients

1 pack of spaghetti, boiled
1/2 pack of frozen vegetables
4 tablespoon flour
2 cups of milk
2-3 garlic cloves, chopped
1 onion, chopped
½ tablespoon vinegar
1 tablespoon olive oil
2 tablespoon butter
1 cup cream cheese
½ cup of parmesan cheese
3 cups of juvenile strips of Ham, cooked
Salt to taste
1 tablespoon black pepper
1 teaspoon white pepper

Directions

1. Take a pan and add olive oil and chopped onion. Cook till saute.
2. Add the frozen vegetables and ham. Sprinkle some salt and black pepper and cook it for two to three minutes or till cooked and dish it out.
3. Now take a pan and melt the butter, add the crushed garlic and cook for one minute.
4. Mix flour with the milk and add it into the butter mixture.
5. Now add cream cheese and parmesan cheese and stir till a thick, smooth paste is formed. Then add salt, white pepper and red pepper.
6. Take a serving dish and add the boiled spaghetti in it, add also the vegetable mixture and Alfredo sauce. Toss well and sprinkle with parmesan cheese. Now it’s ready to serve.

Tips

While boiling spaghetti add one tablespoon of vinegar and one tablespoon oil. In that case your spaghetti will not be dried off when kept for a little time nor will they clump.

Alfredo Sauce and Lemon

Ingredients

½ cup of butter
1 cup light cream (heavy cream is ok, too)
1 ½ cup of grated Parmesan cheese
1 tablespoon of mustard, mild
2 tablespoons of lemon juice or lime juice
Alternatively: 3 tablespoons of lemon zest or lime zest
1 clove of garlic, crushed
Salt and pepper
¼ cup of chopped parsley

Directions

While preparing your pasta melt the butter in a sauce pan at a moderate heat. As the butter starts melting, add the garlic. When the butter is ready, the garlic should start turning brown. Add salt and pepper; mix with the heavy cream, one cup of Parmesan and the mustard. Blend well. Now add the lemon juice and stir well. You can leave the mustard out and use alternatively the lemon zest.
After the pasta is ready, drain it and toss your lemon Alfredo sauce upon it, until everything is well covered. Top with the remaining Parmesan and parsley.

Tips

As lemon juice is an acid, but Alfredo sauce contains a large proportion of fat. Mixing them together will usually cause the sauce to break. In this recipe we used mustard as a little workaround, which will allow the both ingredients to still form an emulsion. Another natural emulsifier you could use for lemon Alfredo sauce is egg yolk. If you want yourself to prevent some headache just go for the lemon or lime zest. The zest also contains oil and the conflict between acid and fat should not appear.

Spinach Alfredo sauce - Another variation of Alfredo sauce with spinach

Ingredients

2 tablespoon olive oil
2 tablespoon chopped garlic
2 cups of evaporated milk
1 tablespoon black pepper
½ tablespoon crushed nutmeg
1 tablespoon flour
½ cup of parmesan cheese
½ cup cream cheese
¼ cup coconut milk

Directions

1. Take a pan and heat olive oil in it, then add chopped garlic and fry till slightly brown.
2. Now add flour, salt, pepper, nutmeg and evaporated milk. Cook until it comes to boil.
3. Wash the spinach thoroughly and let it dry. Chop it and give it into the pan. Let it cook for about 8 to 10 minutes at a low heat until spinach seems to be cooked.
4. Add cream cheese, parmesan cheese and coconut milk and cook until thick. Pour it over your dish and adore the lovely taste.

Tips

Always wash spinach carefully as unwashed green leaves can be harmful as their might be dirt on them. You can also use evaporated non fat milk instead of usual evaporated milk if you want fewer calories.

Say No to pasta without Alfredo Sauce - Make a low-carb Alfredo Sauce!

Ingredients

3 tablespoon of low fat margarine
¼ cup all purpose flour
2 and half cup of non fat milk
¼ cup low fat parmesan cheese
2 cloves of garlic chopped
¼ teaspoon black pepper
1 teaspoon crushed red pepper
Salt to taste
¼ teaspoon of crushed nutmeg

Directions

1. First of all take a pan and melt the margarine in it.
2. Now add garlic and fry until it turns lightly golden.
3. Add flour and cook the mixture for about one minute, stir in occasionally.
4. Add milk and cook bring it to a boil. Cook until it thickens while stirring.
5. Add cheese, black pepper, red pepper, nutmeg and salt. Let it cook for another one or two minutes.

Tips

1. If you mix the flour with a little milk before adding to the margarine there won’t be lumps.
2. After adding flour and milk, keep on stirring otherwise the sauce will stick to the utensil.
3. You can use this low fat Alfredo sauce in most Alfredo dishes, for example the salmon Alfredo sauce or spinach with Alfredo sauce.