fettuccine pasta
alfredo sauce
parmesan cheese
ragu pasta sauce
tiger shrimps
vegetables
so i browsed around website for recipes and came across this one, and this dish came out REALY YUMMMMMYY!
Here is the recipe*
1 (16 ounce) jar Alfredo-style pasta sauce
1 (8 ounce) package angel hair pasta
2 pounds fresh shrimp, peeled and deveined
1 cup butter, melted
1/2 small green bell pepper, diced
1/2 small red onion, finely chopped
1 teaspoon garlic powder
1/2 teaspoon ground cumin
DIRECTIONS:
In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin
Actually its real easy to make alfredo sauce at home. I always eyeball my ingredients so sorry for not providing the exact measurements.
1) Heat some butter/oil in a pan. Make sure you keep the heat low. Gradually add flour and stir. Keep stirring until the flour is bhoonified and brownish in color. Make sure its well bhoonified though or you will have a kacha flour-taste in your sauce. Be careful not to burn it though.
2) Now gradually add milk and keep stirring while you do so or you will get lumps. Add enough to have a runny mixture. Now add salt and pepper and cook until the sauce has thickened to your desired consistency. Turn off the heat and add parmesan cheese.
Serve over your favorite pasta and vegetables. Trust me, this stuff is much cheaper, easier to make and tastes better than the bottled kind.
[QUOTE]
*Originally posted by Ira: *
Actually its real easy to make alfredo sauce at home. I always eyeball my ingredients so sorry for not providing the exact measurements.
1) Heat some butter/oil in a pan. Make sure you keep the heat low. Gradually add flour and stir. Keep stirring until the flour is bhoonified and brownish in color. Make sure its well bhoonified though or you will have a kacha flour-taste in your sauce. Be careful not to burn it though.
2) Now gradually add milk and keep stirring while you do so or you will get lumps. Add enough to have a runny mixture. Now add salt and pepper and cook until the sauce has thickened to your desired consistency. Turn off the heat and add parmesan cheese.
Serve over your favorite pasta and vegetables. Trust me, this stuff is much cheaper, easier to make and tastes better than the bottled kind.
[/QUOTE]