REDUCED FAT SHRIMP ALFREDO
We love Alfredo Sauce and also have to watch the fat content. Smart Balance Margarine makes a spread with 67% vegetable oil that you can use in cooking and that's what I used.
Provided by carole in orlando
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Make a Bechamel Sauce by melting the margarine in a pan, adding the flour and making a smooth mixture.
- Slowly add the milk and stir constantly with a whisk until well blended and of the thickness you desire.
- Add as much Parmesan cheese as you like, we thought 3/4 Cup was enough and let it melt and blend with the Bechamel Sauce.
- Defrost the shrimp in cold water, remove the tail if necessary, and add to the Alfredo Sauce until heated.
- Do not over cook as the shrimp with toughen.
- Cook the pasta as directed on the package, mix the pasta and Alfredo Sauce and serve with garlic bread and a tossed salad.
Nutrition Facts : Calories 559.7, Fat 14.5, SaturatedFat 7.3, Cholesterol 167.9, Sodium 444.2, Carbohydrate 74.1, Fiber 0.1, Sugar 0.2, Protein 31.9
EMERIL LAGASSE'S SHRIMP & PASTA
From Emeril's new Emeril 20-40-60 cookbook. DH saw Emeril make it on Regis and Kelly this morning and made it for himself by 11am! Really beautiful, simple and spicy! Sure to be one of DH's favorites!
Provided by Hadice
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil and cook the linguine per box instructions.
- While the pasta is cooking, toss the shrimp with the Creole seasoning in a medium bowl. Place 4 tablespoons of the butter in a large skillet set over high heat. Add the shrimp, spreading them evenly in one layer. Cook for 2 minutes, and then turn them to the other side. Add the garlic and cook for 30 seconds. Add the wine, lemon juice, and 2 tablespoons of the remaining butter, and cook for 11 /2 minutes. Season the shrimp with salt and the black pepper.
- Drain the pasta, reserving 1 /2 cup of the cooking water. Add the pasta, reserved cooking water, crushed red pepper, and green onion tops to the sauce in the skillet. Toss until everything for about 1 minute.
- Remove the skillet from the heat, add the remaining 2 tablespoons butter and the parsley, and toss to combine.
- Serve hot.
FETTUCCINE ALFREDO
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
- While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
- Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
SHRIMP AND PASTA IN A TOMATO-CHILE CREAM SAUCE
Courtesy Emeril Lagasse, from The Essence Of Emeril - "It's Just Shrimp" episode. Made it just as listed and it was delicious! With the exception of all the jalapenos and I tossed it w/out the basil and when I had served myself - I added the basil. We all loved it! Used recipe #5031. :)
Provided by Manami
Categories One Dish Meal
Time 38m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt.
- Place the linguine in the pot and stir the pot until the water returns to a boil.
- Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- Drain a reserve 1/2 cup pasta water.
- While the pasta cooks, prepare the sauce.
- Set a 12-inch saute pan over medium-high heat.
- Add the butter and olive oil to the pan.
- Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/4 teaspoon of the salt and add the shrimp to the pan.
- Sear the shrimp until well browned on both sides, about 2 minutes.
- Remove from the pan and set aside.
- Add the onions and jalapenos to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
- Add the garlic to the pan and saute until fragrant, about 30 seconds.
- Add the cream, remaining 1 tablespoon of Essence, remaining 1 1/4 teaspoons of the salt and the pepper to the pan and bring to a boil.
- Cook the sauce until the cream is reduced by half, about 2 minutes.
- Return the shrimp to the pan, and add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.
- Remove pan from the heat and add the Pepper Jack, Parmesan, parsley and basil and toss to blend.
- Serve immediately & enjoy!
EMERIL'S SHRIMP AND PASTA WITH CHILIS, GARLIC, LEMON AND GREEN ONIONS
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Toss the shrimp in a medium bowl with the Essence.
- Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
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