Fettuccine Alfredo with Chicken or Shrimp

On Thursday night, we tried the fettuccine recipe again, this time using shredded cheese, and adding some meat. It was better then the previous time, but still not the creamy texture that I expect with Alfredo, so we are going to try a new recipe next time. But this recipe is good and well worth the try as everyones tastes are different. We made chicken for me, and shrimp for Adam.

Fettuccine Alfredo (From: Kare11)

  • 8 oz. Fettuccine
  • 1 ½ teaspoons butter
  • ½ cup reduced-fat cream cheese
  • 1 1/3 cups skim milk
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon nutmeg
  • ¾ cup already grated or shredded Parmesan cheese

Place fettuccine in 2 ½ quarts of already boiling water (unsalted) and cook until tender 10-12 minutes.

Meanwhile, melt butter over medium heat in a larger saucepan.

Add cream cheese and milk stirring constantly with a wire whisk until well-blended and smooth, about 3 minutes.

Add pepper and nutmeg, gradually add shredded cheese, whisking vigorously until cheese is melted and incorporated.(sauce will be thin)

Remove sauce from heat and let stand.

Drain the fettuccine and place in large bowl.

Give the sauce another stir, and pour it over pasta.

Toss well to mix.

Serve immediately, or let stand for sauce to thicken.

Add additional shredded cheese as desired.

1 comment:

Amber said...

Let me know if you ever find a creamy recipe that doesn't get thick and nasty as it sits. I am on the quest for the perfect alfredo sauce recipe. ;)