Thursday, September 27, 2018

Fettuccine Alfredo with cream cheese

This is one of those meals that I cook when I have little time to prepare, mostly for lunch with the kids because my husband is not a big fan of cheese and he usually eat salad for lunch at the office.


Max has been enjoying fettuccine since he was a toddler












 Fettuccine Alfredo with cream cheese

Fettuccine Alfredo adapted from Bertha's recipe:
Ingredients:
1 package of fettuccine
8 oz cream cheese, cut in bits
½ cup unsalted butter
½ cup milk (add more or less depending on thickness)
8 oz fettuccine, cooked al dente, drain
Salt, black pepper to taste
10-15 shrimp, take of the shells
1/2 onion
3 cloves garlic, minced
1/2 bell pepper
Parmesan cheese, grated

Directions:
Cook the fettuccine according to package directions.

Heat the butter, onion, garlic, and bell pepper. Add shrimps, cream cheese, butter, and milk. Stir constantly until the cream cheese, and butter are melted and the mixture is smooth. Adjust the taste with salt and pepper

Toss pasta lightly with sauce, coating well. Sprinkle Parmesan cheese on top.

Note:
* Add salt after you taste the sauce since the cheese is salty. You may not need salt at all, depending on the saltiness of the cheese.
* Don’t rinse the pasta with water after you cook it. You will lose the starch on the pasta and the sauce won’t stick to the pasta. Unless if you’re making a pasta salad



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