Pasta Sauces

Laliana · Post by **Laliana** » February 22, 2004, 5:31 pm

I love pasta in cream sauces. My two favorites that I order from local resaurants are:

Chicken broccoli fettucunni in a *pink* cream sauce.

Chicken ravioli in a cream sauce of *tomato, sage, garlic and shallots*.

For the sake of not having to order out all the time, as well as trying out something new, anyone have any recipes for similar sauces they can post?

Arborealus · Post by **Arborealus** » February 22, 2004, 6:44 pm

Here's one of my recipes with a basic Alfredo Sauce play with it some...Following recipes are for Variants of a basic Beurre Blanc Sauce also fun to play with...A bit of tomato sauce or paste will make any beurre or cream sauce pink...Substitute stocks, meats, herbs and spices freely to change the flavours...

Coconut Shrimp with Fettucine Alfredo

Shrimp:

3 dozen large shrimp, peeled and de-veined (tail on)
2 egg yolks
2 cups ice water
2 cups rice flour
2 cups sweetened coconut, shredded
Oil for frying

Pasta Alfredo:
12 ounces fettucine, cooked 1/4 cup unsalted butter
1 tbsp minced garlic
2 cups heavy cream
1 cup chicken broth
2 egg yolks
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped chives or parsley
salt and coarsely ground pepper to taste

Shrimp:

Heat oil in deep fat fryer or frying pan to 375 degrees using an oil thermometer. Mix egg yolk, water, rice flour and coconut in a mixing bowl. Dip shrimp into batter and fry until batter is golden brown, about 3-5 minutes.

Pasta Alfredo:

Melt butter in a large sauté pan. Add garlic sauté 1-2 minutes, Add cream and chicken broth bring to a rolling boil, reduce to simmer and cook until cream is slightly thickened. Remove from heat and quickly whip eggs into the center of the cream whisking constantly to keep eggs from scrambling. Add cooked pasta blending well into the mixture. Follow with cheese, chives or parsley continuing to blend well. Season to taste using salt and pepper. Serve shrimp on a bed of pasta.

Arborealus · Post by **Arborealus** » February 22, 2004, 6:46 pm

Beurre Cajun

1/4 cup crawfish tails with fat
1/2 cup dry white wine
1 tbsp lemon juice
1 clove diced garlic
1 tbsp sliced green onions
1/4 cup finely sliced andouille
dash of Tabasco Sauce
8 ounces chipped, unsalted butter
salt and cayenne pepper to taste

In a sauté pan over medium high heat, combine crawfish tails, wine, lemon juice, garlic, green onions, andouille and Tabasco Sauce. Sauté approximately three to five minutes or until all liquids in pan are reduced by one half volume. Add chipped butter, a few pieces at a time, swirling pan, constantly. Do not stir with a metal spoon or wire whisk as hot spots will develop in the pan and butter will separate. Continue to add butter, a few pieces at a time, swirling pan, until all is incorporated. Remove from heat and season to taste using salt and cayenne pepper. This sauce is excellent when served over pan sautéed or charbroiled fish.

Arborealus · Post by **Arborealus** » February 22, 2004, 6:48 pm

Beurre Creole

8 ounces unsalted butter, chipped
1/2 cup dry white wine
2 tbsps lemon juice
2 thin lemon slices
1/4 cup jumbo lump crabmeat
1/4 cup diced tomatoes
1 clove garlic, minced
1 tbsp sliced green onions
8 -10 whole peppercorns
1 whole bay leaf
3 whole basil leaves
1 tsp tomato sauce
dash of Tabasco sauce
salt and cayenne pepper to taste

In a sauté pan, combine wine, lemon juice, lemon slices, crabmeat, tomatoes, garlic, green onions, peppercorns, bay leaf and basil over medium-high heat. Sauté approximately 3 minutes or until juices are rendered into the pan. Add tomato sauce, blend well into mixture and continue to cook until juices have been reduced to approximately 2 tablespoons. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Do not use a metal spoon or wire whisk as hot spots may develop and butter will separate. Season to taste using Tasbasco sauce, salt and pepper. Serve as is, or strain if desired.

Arundel Pajo · Post by **Arundel Pajo** » February 22, 2004, 10:30 pm

<b>Fettuccine al'Limone</b>
<ul><li>3 tbsp unsalted butter
<li>2 tbsp fresh lemon juice
<li>1 tsp finely chopped lemon zest
<li>1 cup heavy cream (organic is best)
<li>fresh ground salt and pepper
<li>1/2 cup freshly grated parmigiano-reggiano cheese</ul>

Heat butter, lemon juice, and zest in a large skillet over med-high heat. Once butter is melted, zest will start to sort of sizzle...let that continue for about 30 seconds or so. Pour in the cream, and season to taste with salt and pepper. Cook, stirring frequently, until cream is reduced by half. Remove from heat and add cooked fettuccine and cheese to skillet, turning to coat. Let cook over medium for about 15-30 seconds, and serve at once.

I like to serve this dish topped with some marinated grilled asparagus, and bruschetta on the side. Makes a nice, colorful meal.

Laliana · Post by **Laliana** » February 22, 2004, 11:32 pm

mah belly thanks you guys!

Please keep them coming.

Will post the one sauce that is driving me nuts a little bit later. Seems no matter how many times I try it, it just doesn't come out right. Arb gave me some tips tho, so maybe next time it will!