Roasted Red Pepper Alfredo Recipes
ROASTED RED PEPPER ALFREDO
This is a recipe that was emailed to me by Vita-Mix. I made some changes to suit our taste and the results were fantastic. This is prepared in the Vita-Mix in about 5 minutes. Serve over fresh cooked fettuccine with a crisp side salad.
Provided by PaulaG
Categories Peppers
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the fettuccine in salted water as per package directions.
- Place sauce ingredients in the Vita-Mix container in order specified except for Italian seasoning.
- Add 1/2 teaspoon Italian seasoning blend and secure 2-part lid.
- Select VARIABLE speed #1 and gradually increase spped to #10; then to HIGH.
- Allow the machine to run for 3 to 4 minutes or until heavy steam pours through the lid opening.
- Adjust salt and pepper to suit personal taste.
- Serve over freshly cooked fettucine, sprinkle with additional parmesan cheese if desired.
- Sprinkle with remaining Italian seasoning blend.
Nutrition Facts : Calories 305.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 65.4, Sodium 102.7, Carbohydrate 43.1, Fiber 1.9, Sugar 1.7, Protein 13.2
SHRIMP AND ROASTED RED PEPPER ALFREDO
I love when dinner is a family affair. This recipe is delicious... So creamy and bursting with flavor. And, it's relatively quick and easy to prepare. A bonus in my kitchen!
Provided by Lauren Conforti
Categories Seafood
Number Of Ingredients 22
Steps:
- 1. Alfredo Sauce: Whisk all ingredients in order SLOWLY in small saucepan over med heat. Whisk until smooth. Yield about 2 cups.
- 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. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
- 4. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and light cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste.
- 5. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
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- Strain the roasted red peppers through a mesh strainer. Set over a bowl and let drain while you start on other prep work.
- Measure almonds into a medium saute pan and set over medium heat. Use a large enough pan that you can also use to saute the zucchini noodles, that way you save from cleaning an additional pan. Toast until fragrant and golden brown, about 5-8 minutes. Shake pan often to prevent burning.
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- Bring a large pot of water to a boil. While you are waiting for the water to boil prepare the roasted red peppers by pureeing them in a blender or food processor. Strain the puree by pouring it through a fine-mesh sieve over a medium-sized bowl. Using a spatula or spoon press on the solids to extract all of the juice. Discard the solids and set the strained puree aside. You should have about 3/4 cup.
- Add the pasta to the pot and cook for about 1/2 the time recommended on the package. You will add the pasta to the sauce to let it finish cooking.
- While the pasta is boiling bring the cream to a simmer over medium-low heat in a large saucepan. Add the butter and whisk continuously until it’s melted and incorporated into the cream. Pour in the strained red pepper puree. Stir to combine, bring to a simmer and let it cook for a few minutes. Add the grated Parmesan cheese and stir until it’s melted into the sauce.
- Add the pasta to the sauce and toss to coat it in the sauce. The sauce will be loose at this point, so you want to simmer the pasta, stirring it constantly, in the sauce until it starts to thicken and adheres to the pasta – you don’t want a loose sauce dripping off of the noodles. Add a couple of tablespoons of the starchy pasta water, if needed, to help the sauce thicken. Don’t worry, the pasta will need the other half of it’s cooking time in the sauce so let it simmer and continuing tossing it around. if needed, grate another 1/4 cup of cheese into the sauce. Also, this would be the time to season with salt and pepper to taste. In the last couple of minutes stir in the chopped basil.
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