Best Fettuccine With Shad Recipes

SEAFOOD FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
• Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
• Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

FETTUCCINE WITH SHAD

Steps:

• Place a large kettle of water on to boil.
• Cut the shad into strips about an inch wide and two inches long. Dust them lightly with flour.
• Heat butter and two tablespoons of the olive oil in a large skillet. Saute the fish over medium-high heat until golden. Remove and set aside. Add the bread crumbs to the pan, stir until golden and remove from the pan, draining as much of the fat into the pan as possible. Set breadcrumbs aside.
• Add the onion to the pan and saute until golden. Add the sun-dried tomatoes and the wine. Cook until the wine has reduced to two or three tablespoons. Stir in the cream. Cook a few minutes until the sauce begins to thicken. Season to taste with salt and pepper.
• Cook the fettuccine in the boiling water two to three minutes. Drain, then transfer to a warm serving dish and toss with the two remaining tablespoons of oil.
• Return the fish to the skillet, reheat in the cream sauce and pour over the fettuccine. Sprinkle with breadcrumbs and parsley and serve at once.

STRIPED FETTUCCINE WITH SEAFOOD SAUCE

Steps:

• Black Pasta Dough;
• Sauce;
• Combine the flour and salt in a standing mixer with a dough hook attachment. Add the eggs, egg yolks and olive oil and work the dough until it comes together. Then turn it out onto a floured board and knead it a couple times.
• To make the black pasta dough follow the same procedure only mix the squid ink into the eggs with an immersion blender before adding it to the flour.
• Roll out the dough through the pasta rolling machine in stages being sure not to over work it and make the dough excessively tough.
• To make the striped pasta, run layers of the egg and squid pasta through the pasta machine being sure not to have too much flour and not folding the pasta on top of each other so the pasta colors don't bleed.
• Add pasta to a large pot of boiling water and cook until tender, being careful not to overcook, about 2 to 3 minutes.
• In a large saute pan over medium-high heat, add the oil. Once heated, add the garlic and the crushed red pepper and saute until fragrant. Add the clams and clam juice and reduce. Add the squid and saute until cooked through and tender. Season with salt and pepper, to taste. Add the cooked pasta and toss together.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

SEAFOOD FETTUCCINE ALFREDO

Steps:

• Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.