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Mo’s Shrimp Fettuccini

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  • Mo’s Shrimp Fettuccini


    Thank you Mo for this recipe! We loved it! I miss you!

    Mo’s Shrimp Fettuccini:

    I doubled the recipe below. I didn’t have enough Parmesan Cheese so I used some Shredded Mozzarella Cheese to make up the difference! If you want spice, you can season the shrimp with Creole Seasoning/Cajun Seasoning/your favorite Seasoning or the Mexican Seasoning Blend. I seasoned it with the spice posted below after I plated it! If you make the sauce, start out with the amount of heavy cream listed and just add to it to get the thickness you want! It all depends on how many shrimp you are using! The sauce did thicken up in the refrigerator overnight, just so you know! I liked it better that way! Served cheese bread and salad with it.


    Alfredo Sauce For Fettuccini Or Seafood Fettuccine;

    1/2 Cup Butter

    2 Cups Heavy Cream

    1 Cup Grated Parmesan Cheese Or Asiago Cheese

    ***I Used Part Parmesan & Mozzarella Cheese Because I Didn’t Have Enough Parmesan

    1 Clove Garlic, Pressed

    ***I Just Dumped Some Christopher Ranch Minced Garlic In

    Fresh Ground Black Pepper

    Fresh Parsley

    In a Dutch Oven, combine butter and heavy cream. Simmer this for about 10 minutes, until nice and warm. Add the Parmesan and garlic. Simmer this for 15-20 minutes on low until Cheese is melted and flavors have melded.

    Remove from heat and use on cooked fettuccine or your favorite pasta. Garnish with more Parmesan Cheese, fresh ground black pepper and parsley. I sprinkled it with Parmesan Cheese from a can, parsley and seasoning that is mentioned below.

    You can make seafood fettuccine by adding scallops and/or shrimp to the sauce when the cheese is melted and continue to cook on low until the seafood is done to your liking. I just used fresh shrimp from Albertson’s! Don’t cook shrimp too long or it will get tough!

    When seafood is done, pour this creamy sauce over fettuccine or your favorite pasta. I used fettuccine. Toss gently until all pasta is coated.

    After you plate it, garnish with more Parmesan, freshly ground black pepper and parsley.


    I used Parmesan Cheese from a container, parsley and the seasoning below:

    Mexican Seasoning Blend:


    2 Tablespoons Ground Cumin

    2 Tablespoons Chili Powder

    2 Tablespoons Paprika

    2 Tablespoons Dried Oregano

    ***I Used Dried Oregano Leaves Because That Is What I Had

    1 Tablespoon Garlic Powder

    2 Teaspoons Cayenne


    Mix all ingredients together and store in an airtight container; refrigerate.


    ***I save empty seasoning shakers and use them to store homemade seasonings.


    Use in tacos, fajitas, chili, or as a Mexican Flavored Rub for chicken, pork or beef.


    Use this when you grill pork steaks, etc.



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