Fettuccine Alfredo

Shrimp Fettuccine Alfredo

“I would love to find a really exceptional Alfredo recipe, and to be honest, I’m still looking, but this recipe is still very good and quite satisfying. What I like most about this recipe though is that unlike most Alfredo sauces, this one does not separate when reheated, making leftovers possible. A very important consideration for a single person.” – April Ferre

Fettuccine Alfredo

Course: Main Courses – Fish & Seafood, Main Courses – Pasta & RIce, Main Courses – Poultry, Main Courses – Vegetarian
Cuisine: Italian

Ingredients

  • 2 Cups Heavy Cream
  • 1/2 Cup Butter
  • 2 Tablespoons Cream Cheese
  • 3/4 Cup Parmesan Cheese
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper To Taste
  • 8 Ounces Fettuccine Cooked and Drained

For Chicken Fettuccine Alfredo

  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Salt
  • 1 Teaspoon Brown Sugar
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Pepper
  • 2 Boneless, Skinless Chicken Breasts
  • Oil

For Shrimp Fettuccine Alfredo

  • 1/4 Cup Butter or Olive Oil
  • 2 to 4 Cloves Garlic Minced
  • 1 Pound Medium Shrimp Peeled & Deveined
  • Juice of 1 Lemon

Instructions

  • In a saucepan, combine heavy cream, butter, and cream cheese. Simmer until melted together.
  • Add the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes over low heat. Season with salt and pepper to taste.
  • Toss pasta with sauce, coating well. Leftovers freeze well.

Chicken Fettuccine Alfredo:

  • In a small bowl, combine basil, oregano, salt, brown sugar, cumin, garlic powder, and pepper.
  • Pound chicken breasts to approximately 1/2 inch thickness. Generously rub seasoning mixture all over.
  • Heat grill or grill pan to high and brush with oil. Grill chicken 5 to 7 minutes on the first side until dark grill marks form. Flip and cook an additional 4 to 6 minutes.
  • Remove from grill and let rest 5 minutes before slicing. Serve on top of fettuccine.

Shrimp Fettuccine Alfredo

  • In a large Dutch oven or fry pan, heat butter or olive oil over medium heat until shimmering.
  • Add minced garlic and saute 1 minute until fragrant, stirring constantly. Add shrimp and cook until just cooked through.
  • Remove shrimp to a bowl and drizzle with the juice of 1 lemon.
  • Serve on top of fettuccine, tossing with pasta to coat if desired.

2018 Adapted Recipe, Variations Added 2021 – April Ferre – Adapted from Recipe Lion & Gimme Delicious

KFC Cole Slaw

“I had a craving for Kentucky Fried Chicken one night. I bought the meal deal and it lasted the week. My craving for the cole slaw lasted a bit longer. The internet is a wonderful thing. I found the recipe online and saved a few bucks making by it myself.” – April Ferre

KFC Cole Slaw

Course: Salads – Green & Vegetable

Ingredients

  • 1/2 Cup Mayonnaise
  • 1/3 Cup Sugar
  • 1/4 Cup Milk
  • 1/4 Cup Buttermilk
  • 2 1/2 Tablespoons Lemon Juice
  • 1 1/2 Tablespoon White Vinegar
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1 Head Cabbage Finely Chopped
  • 2 Carrots Grated
  • 2 Tablespoons Onion Minced

Instructions

  • Combine first 8 ingredients; beat well. Mix in finely chopped cabbage, carrots, and onion.
  • Cover and refrigerate at least two hours (best if sets overnight). Makes 10 to 12 servings.

2007 Recipe – April Ferre

Red Lobster Biscuits

“So you go to Red Lobster craving seafood, in my case, their wonderfully garlicky shrimp scampi. You order, and then they bring those warm buttery biscuits. By the time your shrimp comes, you are too full to eat more than a couple bites because you scarfed down those darn biscuits. Well, now you can make them at home and better control yourself the next time you go out for seafood. This was another recipe I got while in Mrs. Jones’ Culinary Delights class in the 8th grade.” – April Ferre

Red Lobster Biscuits

Course: Biscuits

Ingredients

  • 2 Cups Bisquick
  • 2/3 Cup Milk
  • 1/2 Cup Cheddar Cheese Shredded
  • 1/4 Cup Butter Or Margarine Melted
  • 1/2 Teaspoon Garlic Powder

Instructions

  • Preheat oven to 425 degrees.
  • Combine first 3 ingredients. Stir with a wooden spoon until soft dough forms. Beat vigorously for 30 seconds.
  • Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake 8- 10 minutes.
  • Combine last 2 ingredients. Brush over warm biscuits before removing from cookie sheets. Serve warm.

1996 Recipe – Jody Jones – From Red Lobster Restaurant

Horseradish Dipping Sauce

“I have tried an failed twice now to make a decent Bloomin’ Onion at home. I think it must be the small fryer and trying to use standard-sized onions. But I was able to come up with a variation of the dipping sauce that is really tasty, and would go great with onion rings or as an alternative for dipping fresh vegetables. I toned down the spice a bit from the original recipe, but feel free to adjust the horseradish and Tabasco to taste.” – April Ferre

Horseradish Dipping Sauce

Course: Appetizer

Ingredients

  • 3/4 Cup Mayonnaise
  • 3/4 Cup Sour Cream
  • 1 Tablespoon Horseradish
  • 1 Tablespoon Milk
  • 1/2 Teaspoon Tabasco
  • 1 Teaspoon Hungarian Sweet Paprika
  • 1 Teaspoon Paprika
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Onion Powder
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 1/8 Teaspoon Cayenne Pepper
  • 1/8 Teaspoon Cumin
  • 1/8 Teaspoon Oregano
  • 1/8 Teaspoon Thyme

Instructions

  • Combine all ingredients and refrigerate overnight. Serve with fried onion rings or as a dip for fresh vegetables.

2020 Adapted Recipe – April Ferre – from Top Secret Recipes by Todd Wilbur, 2015.

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