Type what you have

Ingredients

• ✓ fettuccine pasta
• heavy cream
• romano cheese
• butter
• nutmeg
• black pepper

Instructions

1. 1 Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
2. 2 In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
3. 3 Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

By Michelle Barr

Ingredients

• ✓ fettuccine pasta
• green pea
• tomato
• sour cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes, adding peas just before pasta is done. Drain.
2. 2 Combine tomatoes, sour cream, Parmesan, and 1/4 cup reserved juice. Add pasta and peas. Season with salt and pepper to taste.

By Nancy

Ingredients

• ✓ fettuccine pasta
• butter
• cream cheese
• half and half
• garlic salt
• lemon pepper

Instructions

1. 1 Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
2. 2 Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.

By GOODNIGHTGRACIE2

Ingredients

• ✓ fettuccine pasta
• bacon
• butter
• garlic
• white wine
• mustard
• shrimp
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cook and stir bacon in a 12-inch oven-safe skillet over medium heat until browned and crispy, 7 to 8 minutes. Transfer bacon to a paper-towel-lined plate; leave drippings in the skillet.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
4. 4 Meanwhile, melt butter in the same skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Add white wine; cook about 2 minutes. Stir in mustard until well combined. Off heat, add shrimp in a single layer.
5. 5 Bake in the preheated oven until shrimp are curled, pink, and no longer translucent, 10 to 12 minutes.
6. 6 Serve shrimp over fettuccine. Sprinkle with bacon; garnish with parsley.

By Bibi

Ingredients

• ✓ fettuccine pasta
• butter
• onion
• heavy cream
• parmesan cheese
• romano cheese
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 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.
3. 3 In a skillet over medium heat, melt the butter, and cook the onion until tender. Stir in the fettuccine, heavy cream, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, salt and pepper. Transfer to the prepared dish. In a bowl, mix the remaining Parmesan, remaining Romano, and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture.
4. 4 Bake 15 minutes in the preheated oven, until bubbly and golden brow.

By veggigoddess

Ingredients

• ✓ fettuccine pasta
• heavy cream
• butter
• tomato sauce
• garlic
• broccoli
• mushroom
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.
2. 2 Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

By Phyllis Zeleny

Ingredients

• ✓ fettuccine pasta
• asparagus
• pea
• basil
• mint
• parsley
• feta cheese with herbs
• scallion
• olive oil
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, place asparagus and peas in a steamer insert; place insert over the pot of fettuccine. Steam vegetables until tender, 6 to 8 minutes. Remove the steamer insert and drain fettuccine.
3. 3 Combine fettuccine, asparagus, peas, basil, mint, parsley, feta cheese, scallions, and olive oil in a bowl; toss well. Season with salt and black pepper.

By Thibideaux

Ingredients

• ✓ fettuccine pasta
• cashew
• water
• olive oil
• portobello mushroom
• onion
• garlic
• all-purpose flour
• miso paste
• dijon mustard
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
2. 2 Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
3. 3 Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
4. 4 Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
5. 5 Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.

By thedailygourmet

Ingredients

• ✓ fettuccine pasta
• bacon
• asparagus
• pea
• onion
• lemon
• salt
• black pepper
• heavy cream
• three-cheese blend

Instructions

1. 1 Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
2. 2 Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
3. 3 Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
4. 4 Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
5. 5 Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
6. 6 Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
7. 7 Stir in cream and bring mixture to a simmer.
8. 8 Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.

By Judy

Ingredients

• ✓ fettuccine pasta
• bacon
• bacon drippings
• olive oil
• garlic
• onion
• shrimp
• italian seasoning
• black pepper
• tomato
• spinach
• tomato paste

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Brown the bacon in a large skillet over medium heat until crisp, about 5 minutes; stir occasionally. Drain all but 1 tablespoon of the drippings; pour the olive oil into the skillet. Stir in garlic and onion, and cook until the onion becomes translucent, about 5 minutes. Stir in the shrimp, and cook just until pink and opaque, 2 to 3 more minutes. Mix in Italian seasoning, black pepper, and diced tomatoes, and cook, stirring occasionally, until the liquid has reduced by half, about 10 minutes.
3. 3 With a spoon, move the shrimp to the outside of the skillet. Place the spinach in the center of the skillet, cover, and cook until just wilted, 3 to 5 minutes. Stir the spinach into the shrimp. Mix in the tomato paste if you prefer a thicker sauce. Serve over cooked fettuccine.

By Matt Zacek

Ingredients

• ✓ fettuccine pasta
• cream cheese
• butter
• milk
• garlic powder
• salt
• pepper
• chicken breast
• broccoli
• zucchini
• red bell pepper
• parmesan cheese

Instructions

1. 1 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.
2. 2 While pasta is cooking, melt cream cheese and butter in a skillet over low heat. Stir until smooth. Stir in milk, and season with garlic powder, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
3. 3 Mix in chicken, broccoli, zucchini, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve hot over fettuccine and top with grated Parmesan cheese.

By LISABERG

Ingredients

• ✓ fettuccine pasta
• butter
• heavy cream
• romano cheese
• parmesan cheese
• garlic
• salt
• black pepper
• olive oil
• onion
• mushroom
• shrimp

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over medium heat. Stir in fettuccine, return to a boil, and cook until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
2. 2 While the fettuccine is cooking, heat 1 cup butter and cream in a large saucepan over medium heat. When butter melts, add Romano, Parmesan, 1/3 of the garlic, salt, and pepper; cook and stir until cheese melts and sauce thickens, about 5 minutes. Remove from the heat.
3. 3 At the same time, heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. When butter melts, add onion; cook and stir until softened and translucent, 2 to 3 minutes. Stir in mushrooms and remaining garlic; increase the heat to medium-high and cook until mushrooms are soft, about 2 minutes. Add shrimp and cook until bright pink on the outside and opaque in the center, 1 to 2 minutes.
4. 4 Fold shrimp mixture into sauce. Add drained fettuccine and toss to coat.

By Ailea Clarkson

Ingredients

• ✓ fettuccine pasta
• olive oil
• onion
• celery
• garlic
• chile pepper
• shrimp
• tomato
• parsley
• lemon
• white sugar
• sea salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
3. 3 Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
4. 4 Drain fettucine and toss with shrimp mixture.

By bexfoot

Ingredients

• ✓ fettuccine pasta
• onion
• garlic
• vegetable oil
• skim milk
• chicken broth
• all-purpose flour
• salt
• black pepper
• parmesan cheese
• broccoli floret

Instructions

1. 1 In a medium saucepan, heat oil over medium heat. Add onion and garlic, and sauté until golden brown.
2. 2 In a small saucepan, stir together milk, chicken broth, flour, salt, and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium-low heat, frequently stirring, until sauce is thick. Stir in Parmesan cheese.
3. 3 Meanwhile, cook pasta in boiling water. Add broccoli to pasta for the last several minutes of cooking. Continue cooking until pasta is al dente.
4. 4 Drain pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

By Dorothy

Ingredients

• ✓ fettuccine pasta
• olive oil
• greek yogurt
• sour cream
• sun-dried tomato
• garlic
• tomato
• sugar
• tomato paste
• salt
• black pepper
• spinach
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add 1 tablespoon olive oil and cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1 cup of pasta water, and set noodles aside.
2. 2 Mix together Greek yogurt and sour cream in a small bowl.
3. 3 Meanwhile, heat remaining 3 tablespoons olive oil in a skillet over medium-high heat. Add sun-dried tomatoes and garlic and saute until fragrant, about 2 minutes. Reduce heat to medium-low and mix in diced tomatoes, sugar, and tomato paste. Stir until well combined. Whisk in yogurt mixture swiftly. You'll want to slowly add it in, but whisk fast to get it all incorporated well. Increase heat to medium-high and simmer until sauce starts to thicken, 5 to 7 minutes. Season with salt and pepper.
4. 4 Add baby spinach to sauce and cook until wilted, about 2 minutes. Add cooked fettuccine and remove skillet from heat. Toss to coat pasta with sauce. If sauce seems too thick, thin with some of the reserved pasta water, 1 tablespoon at a time. Top with crushed red pepper to taste.

By ybseball

Ingredients

• ✓ fettuccine pasta
• butter
• olive oil
• chicken breast
• onion
• garlic
• heavy cream
• buffalo wing sauce
• mozzarella cheese
• gouda cheese
• potato starch
• panko bread crumb
• butter
• colby monterey jack cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse, and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
3. 3 Melt 2 tablespoons butter and warm olive oil together in medium saucepan over medium-high heat. Add cubed chicken, onion, and garlic and cook until chicken is heated through, 2 to 4 minutes. Pour in cream and buffalo sauce. Mix well and heat through.
4. 4 Combine mozzarella and Gouda cheeses in a bowl. Sprinkle in potato starch. Add mixture to sauce and stir constantly until cheese is melted. Remove from heat. Add fettuccine and mix to combine. Transfer mixture to the prepared baking pan.
5. 5 Combine 3 tablespoons melted butter and panko bread crumbs in a small bowl and sprinkle on top of the noodles. Top with Colby-Monterey Jack cheese.
6. 6 Bake in the preheated oven until cheese is melted and browned, about 20 minutes.

By Diana71

Ingredients

• ✓ fettuccine pasta
• salt
• black pepper
• salmon fillet
• lemon
• garlic
• butter
• olive oil
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 390 degrees F (200 degrees C).
2. 2 Lightly salt and pepper salmon fillet on both sides, and place in a 2-quart baking dish. Squeeze 1 lemon half over the salmon, then sprinkle with minced garlic and 1/2 of the butter pieces.
3. 3 Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 15 minutes.
4. 4 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
5. 5 When salmon is cooked, break apart into large chunks (it will break apart a little further when you toss it with the pasta.)
6. 6 Add cooked pasta to the baking dish with the salmon. Drizzle pasta and salmon with olive oil, and add remaining butter pieces. Zest the remaining lemon half and add to the pasta, then squeeze juice from the zested lemon into the pasta as well. Add parsley, salt, and pepper.
7. 7 Toss everything gently until pasta is well coated in the pan juices and everything you have added in, and salmon is evenly distributed amongst the pasta. Taste and adjust seasonings if necessary. Add a touch more butter or oil if needed, if your pasta is too dry.

By Rebekah Rose Hills

Ingredients

• ✓ fettuccine pasta
• heavy cream
• green onion
• parsley
• basil
• thyme
• salt
• black pepper
• red pepper flakes
• white pepper
• shrimp
• scallop
• swiss cheese
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes; drain pasta.
2. 2 Meanwhile, pour cream into a large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat and add green onions, parsley, basil, thyme, salt, black pepper, red pepper flakes, and white pepper. Simmer until thickened, 7 to 8 minutes.
3. 3 Stir in shrimp and scallops. Cook until shrimp is no longer translucent.
4. 4 Stir in cheeses, blending well.
5. 5 Serve sauce over pasta.
6. 6 Serve hot and enjoy!

By Star Pooley

Ingredients

• ✓ fettuccine pasta
• mayonnaise
• thai sweet chili sauce
• heavy cream
• garlic
• sriracha sauce
• paprika
• salt
• black pepper
• butter
• shrimp
• white wine
• lime
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While pasta is cooking, whisk mayonnaise, chili sauce, cream, garlic, Sriracha sauce, paprika, salt, and pepper in a medium bowl.
3. 3 Melt butter in a large nonstick skillet over medium heat. Add shrimp, wine, and lime juice. Cook and stir until shrimp begin to change color, 3 to 4 minutes.
4. 4 Drain fettuccine; add up to 2 tablespoons of pasta water to the shrimp. Stir in the mayonnaise mixture and red pepper flakes. Add the cooked fettuccine; stir to coat with sauce. Divide pasta between serving bowls.

By Bibi

Ingredients

• ✓ fettuccine pasta
• all-purpose flour
• cajun seasoning
• shrimp
• butter
• olive oil
• garlic
• chicken stock
• white pepper
• red pepper flakes
• whipping cream
• parmesan cheese
• salt
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fettuccine according to package directions until tender yet slightly firm to the bite, 7 to 8 minutes. Drain, reserving 1/4 cup of pasta water.
2. 2 Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry, add to the bowl, and toss to coat.
3. 3 Heat butter and olive oil in a skillet over medium-high heat. When butter bubbles, add shrimp and cook until opaque and pink, about 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the skillet and cook until fragrant, about 30 seconds. Add broth to the skillet and scrape up any brown bits.
4. 4 Reduce heat to medium-low. Season broth with white pepper and red pepper flakes. Slowly whisk in cream and continue cooking for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet, add pasta, and toss to combine.
5. 5 Add reserved cooking water 1 tablespoon at a time, if sauce is too thick. Season with salt to taste. Serve sprinkled with parsley.

By Bren

Ingredients

• ✓ fettuccine pasta
• cream cheese
• butternut squash
• butter
• milk
• garlic
• nutmeg
• parmesan cheese
• olive oil
• zucchini
• summer squash
• mushroom
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While pasta cooks, combine cream cheese, butternut squash, butter, milk, garlic, and nutmeg in a large saucepan. Cook over medium heat, stirring often, until all ingredients are blended. Stir in Parmesan cheese and mix until smooth.
3. 3 Heat oil in a large saute pan over medium-high heat. Saute zucchini, yellow squash, and mushrooms until tender, 7 to 10 minutes. Season with salt and pepper.
4. 4 Drain pasta, toss with vegetables on a large serving platter, and pour Alfredo sauce over top.

By MooShell

Ingredients

• ✓ fettuccine pasta
• cilantro
• garlic
• jalapeno pepper
• butter
• chicken stock
• tequila
• lime juice
• soy sauce
• chicken breast
• red onion
• red bell pepper
• yellow bell pepper
• green bell pepper
• heavy cream

Instructions

1. 1 In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
2. 2 Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
3. 3 Meanwhile, cook fettuccini according to package directions.
4. 4 When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

By Behr

Ingredients

• ✓ fettuccine pasta
• butter
• chicken breast
• garlic
• mushroom
• green bell pepper
• red bell pepper
• butter
• heavy cream
• parmesan cheese
• cream cheese
• salt
• black pepper
• egg

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
2. 2 Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
3. 3 Melt remaining 1/2 cup butter with 1/2 of the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
4. 4 Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.

By Carrie Asta-Pyros

Ingredients

• ✓ fettuccine pasta
• butter
• onion
• green bell pepper
• celery
• garlic
• flour
• crawfish tail
• processed cheese
• half-and-half
• cajun seasoning
• cayenne pepper
• parmesan cheese

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
2. 2 Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
5. 5 Bake in a preheated oven for 20 minutes, or until hot and bubbly.

By CYNTHIA2

Ingredients

• ✓ fettuccine pasta
• butter
• onion
• garlic
• salmon
• tomato
• salt
• black pepper
• vodka
• heavy cream
• black caviar
• parmesan cheese
• parsley

Instructions

1. 1 Melt butter in a saucepan or wok over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add salmon and tomato and season with salt and pepper.
2. 2 Increase heat to high and cook, stirring constantly, for 2 minutes. Pour in vodka, reduce heat, and simmer, until liquid is reduced by half, 3 to 5 minutes. Pour in cream and simmer until liquid reduced by half again, 3 to 5 minutes. Adjust seasoning with salt and pepper.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, add to sauce and toss to coat.
4. 4 Serve sprinkled with caviar and freshly grated Parmesan cheese. Garnish with chopped parsley.

By MKZ

Ingredients

• ✓ fettuccine pasta
• shrimp
• cajun seasoning
• salt
• black pepper
• butter
• butter
• garlic
• cream cheese
• cajun seasoning
• milk
• parmesan cheese
• fire-roasted pepper and onion blend
• black pepper
• parsley

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
3. 3 Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
4. 4 Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
5. 5 Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
6. 6 Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

By thedailygourmet

Ingredients

• ✓ fettuccine pasta
• applewood wood chips
• chicken breast
• bacon
• butter
• garlic
• shiitake mushroom
• white wine
• butter
• whipping cream
• parmesan cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Soak wood chips in water for 30 minutes.
2. 2 Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer's directions.
3. 3 Place chicken, unstacked, onto wire racks. Place the racks into the smoker. Transfer soaked wood chips to an aluminum pan; cover with aluminum foil. Poke holes in foil so smoke can escape. Add pan to smoker according to manufacturer's directions.
4. 4 Smoke chicken until no longer pink in centers and juices run clear, 30 to 60 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest until cool enough to handle, about 10 minutes.
5. 5 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; wipe the skillet clean. Dice bacon. Dice cooled chicken.
6. 6 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a bowl.
7. 7 Melt 1 tablespoon butter in the same skillet over medium heat. Add garlic; cook and stir for 30 seconds. Add mushrooms; cook until soft, 5 to 7 minutes. Transfer to a plate. Add wine to the skillet; bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add ½ cup butter until melted. Add cream; stir to combine. Pour sauce into empty pasta pot.
8. 8 Slowly add Parmesan and mozzarella cheeses until melted and combined. Heat sauce over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste; season with salt and black pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine; toss to combine.

By Austen Schenk

Ingredients

• ✓ fettuccine pasta
• basil
• chicken broth
• olive oil
• garlic
• olive oil
• leek
• green onion
• jalapeno pepper
• salt
• zucchini
• sugar snap pea
• english pea
• asparagus
• parmesan cheese

Instructions

1. 1 Fill a large bowl with ice and cold water; set next to stovetop. Bring a large pot of lightly salted water to a boil. Hold basil bunch by stems; dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes to stop the cooking process. Drain well. Remove basil leaves from stems; discard stems.
2. 2 Combine basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender; blend until smooth.
3. 3 Return the same pot of water to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a large bowl.
4. 4 Meanwhile, heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add leek and green onions; cook and stir until softened, about 5 minutes. Add jalapeño and salt; cook and stir until jalapeño is soft, about 5 minutes. Increase heat to medium-high. Stir in remaining 2 cups chicken broth, zucchini, sugar snap peas, and English peas; bring to a simmer and cook for 5 minutes. Add asparagus; cook until asparagus is soft, about 3 minutes.
5. 5 Add 1/4 cup basil-garlic purée to vegetable mixture; cook and stir until heated through, about 1 minute. Remove from heat.
6. 6 Pour vegetable mixture over fettuccine; toss. Add remaining basil-garlic purée, sprinkle with Parmesan cheese, and toss briefly to combine. Wrap bowl tightly with aluminum foil; set aside until fettuccine and vegetables soak up most of the juices and oil, about 5 minutes. Toss.

By John Mitzewich

Ingredients

• ✓ fettuccine pasta
• milk
• heavy cream
• parmesan cheese
• romano cheese
• egg yolk
• salt
• black pepper
• salad dressing
• rosemary
• lemon juice
• flat iron steak
• spinach
• gorgonzola cheese
• balsamic glaze
• parsley

Instructions

1. 1 Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whisk in Parmesan and Romano cheeses. Remove from heat.
2. 2 Whisk egg yolks together in a heat-proof bowl; slowly whisk in about ¼ cup hot cream mixture to temper eggs. Slowly whisk egg yolk mixture into the cream mixture in the saucepan; season with salt and black pepper. Cool Alfredo sauce; refrigerate until needed.
3. 3 Whisk salad dressing, rosemary, and lemon juice together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
6. 6 Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
7. 7 Remove steak from marinade; shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.
8. 8 Pour hot Alfredo sauce into a large serving bowl. Add fettuccine; toss to combine. Sprinkle remaining 2 tablespoons Gorgonzola cheese on top. Add grilled steak; drizzle with balsamic glaze and garnish with parsley.

By Elissa

Ingredients

• ✓ fettuccine pasta
• vegetable oil
• mushroom
• zucchini
• yellow squash
• onion
• heavy cream
• jalapeno pepper
• mustard
• cajun seasoning
• garlic
• parmesan cheese
• tomato
• salt
• pepper
• vegetable oil
• rattlesnake meat
• all-purpose flour

Instructions

1. 1 Cook pasta: Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine in boiling water until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Make sauce: Heat oil in a large skillet over medium-high heat. Cook and stir mushrooms, zucchini, squash, and onions in hot oil until vegetables are heated through but still firm, about 5 minutes. Pour in cream and cooked fettuccine; simmer for 4 minutes. Mix in jalapeño, mustard, Cajun seasoning, and garlic; cook for 1 minute. Stir in Parmesan cheese and tomatoes. Reduce heat to low to keep warm.
3. 3 Meanwhile, cook rattlesnake: Heat oil in a large skillet over high heat. Dredge rattlesnake meat in flour and fry in hot oil until cooked through, about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 165 degrees F (74 degrees C). Arrange on top of pasta to serve.

By ZLATKO MUMINOVIC