Fettuccine With Garlic Herb Butter Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, cook garlic in butter over medium-low heat until mixture is fragrant, 4-5 minutes; remove from heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, parsley, salt and pepper; toss to coat.

Steps:

• In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
• Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
• Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
• Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
• Enjoy!

Steps:

• Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a saucepan place the heavy cream and butter. Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper. Keep warm over low heat. To the pot of boiling water, add the fettuccine, and bring water back to a boil. If pasta has just been made, cook for a few seconds after water returns to a boil, other wise cook until just slightly firmer than al dente, about 3 to 4 minutes. Drain fettuccine and add it to the cream sauce. Toss fettucine coating them with cream sauce. Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and fettuccine is well coated. Serve immediately.

Steps:

• In a large saucepan, cook fettuccine to desired texture according to package. Drain and return to saucepan. Meanwhile, in a small saucepan, melt 1 tsp butter over medium head. Add garlic and cook until garlic begins to brown. In a small bowl, combine herbs, 1 tbs butter, salt, pepper, and garlic and mix well. Add to fettuccine and toss to coat.

Steps:

• Steam the zucchini 5 minutes and remove from the heat.
• Begin bringing water to a boil in a large pot for the pasta. (I would add a generous amount of grated sea salt to the water.).
• Meanwhile, heat the olive oil with the garlic in a small pan over very low heat. The garlic should simmer very gently, never turning brown, but just golden. (If it cooks too quickly, it will burn.) It should simmer for about 10 minutes. When it is golden and the oil aromatic, remove from the heat.
• Have a warmed serving dish ready.
• Cook the pasta al dente, and when it is done, spoon into the serving dish and toss with the oil and garlic, and the remaining ingredients.
• Serve at once, passing additional Parmesan cheese.