Steak and Shrimp Alfredo Recipe – Delicious and Easy to Make
Introduction
Hi there, I’m Ava Moore and I’m excited to share with you my recipe for steak and shrimp alfredo. As someone who loves to cook, I’m always looking for new and delicious recipes to try out. I recently came across this recipe and it quickly became one of my favorites.
Not only is this dish absolutely delicious, but it’s also easy to make. Even if you don’t have a lot of experience in the kitchen, you can still whip up a perfect steak and shrimp alfredo with this recipe. So, let’s get started!
Interesting Facts About Steak and Shrimp Alfredo
Steak and shrimp alfredo is a classic Italian-American dish that originated in the United States.
The dish typically consists of fettuccine noodles, a creamy alfredo sauce, steak, and shrimp.
The alfredo sauce is made with butter, heavy cream, and Parmesan cheese.
Steak and shrimp alfredo is a popular dish at many Italian-American restaurants.
According to a recent survey, steak and shrimp alfredo is one of the top 10 most popular pasta dishes in the United States.
Ingredients
1 pound fettuccine noodles
1 pound sirloin steak, cut into small pieces
1 pound large shrimp, peeled and deveined
1 cup heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil
Instructions
Now that we have all of our ingredients, it’s time to start cooking!
Start by cooking the fettuccine noodles according to the package instructions. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the steak and shrimp and season with salt and pepper. Cook until the steak is browned and the shrimp is pink, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the heavy cream and garlic powder and stir until well combined.
Add the Parmesan cheese and stir until melted and the sauce is smooth.
Add the cooked steak and shrimp to the skillet and stir until well combined.
Serve the steak and shrimp alfredo over the cooked fettuccine noodles.
And there you have it – a delicious and easy to make steak and shrimp alfredo!
FAQs
What kind of steak should I use for this recipe?
I recommend using sirloin steak for this recipe. It’s affordable and has a great flavor.
Can I use a different type of pasta?
Yes, you can use any type of pasta you like. However, fettuccine noodles work best for this recipe.
How can I make this dish healthier?
You can use whole wheat pasta instead of regular pasta, and substitute the heavy cream with low-fat milk or Greek yogurt.
What can I serve with steak and shrimp alfredo?
You can serve this dish with a side salad or garlic bread.
How long does this dish keep in the fridge?
This dish will keep in the fridge for up to 3 days.
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Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.
There are dozens of variations of fettuccine Alfredo out there. You could sprinkle in fresh herbs and lemon zest or juice to cut the richness of the cream. You could also top servings with cooked shrimp or chicken for some protein, or toss in a vegetable like cooked asparagus!
Steak, chicken and shrimp all pair beautifully with Alfredo sauce. What is best cheese for Alfredo sauce? I like to use parmesan cheese in my Alfredo sauce.
Bake It. If your pasta dish is already coated in sauce, reheating it in the oven could be the best option. Simply place your pasta (sauce and all) in an oven-safe baking dish, cover it with foil and bake at 350℉ for 15 to 20 minutes.
Try a simple mix of chopped chicken, carrots, and sliced Cayenne pepper, or add ground beef browned with onions. Some people also add fresh broccoli, but that's not among my personal favorites. Seasonings, spices, and fresh herbs: this is definitely a great way to give your Alfredo sauce a more personal flavor.
This advice will leave you with the creamiest Alfredo sauce you've ever tasted. Here's how to make it: In a bowl, whisk together equal parts of cornstarch and water—about 2 tablespoons of each for four servings of pasta and sauce. Add 2 teaspoons of the slurry to the Alfredo sauce.
The real Alfredo sauce is delicious because of its simplicity. The only ingredients are butter, Parmesan cheese and pepper. That's it! You'll find neither heavy cream nor parsley in the original recipe.
Add basil, parsley, oregano, or rosemary to add life to the sauce. The first three herbs are classic for many Italian dishes, and rosemary is a common addition to creamy potato dishes, so adding them to a jarred Alfredo sauce makes sense.
Ribeye has the best balance of attributes for pasta, but there are cases to be made for some other cuts depending on your budget. Top sirloin is a great alternative choice if you want to stray away from pricier ribeye.
Shrimp Alfredo pairs well with green salad, breadsticks or a steamed vegetable such as broccoli, asparagus or green beans. How do you make Alfredo sauce thick? This recipe produces an Alfredo sauce with a medium thickness that clings well to pasta.
As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood.
In fettuccine alfredo or any cream sauce for that matter, heavy cream is a major ingredient. And when it's heated at high temperatures, the fat separates from the rest of the cream.
Cooked shrimp last in the fridge for three to four days. If you need to reheat shrimp, we recommend doing so using the method it was originally cooked with. When reheating, use a lower temperature to avoid overcooking.
If your Alfredo sauce separates and breaks, there are few ways to fix it to make it creamy and smooth again. Add a little liquid to the sauce, like milk or hot water, and vigorously whisk the sauce to reincorporate the fats. If available, using pasta water would work too.
The key ingredient that adds the most flavor to Alfredo sauce is cheese (generally Parmigiano-Reggiano, but Pecorino Romano or Grana Padano can be used instead) and lots of it. To thicken the Alfredo sauce, simply add more cheese at the end until you achieve the consistency you want.
One simple trick to enhance the flavor of pasta is to add a dash of salt to the boiling water before cooking the pasta. This will infuse the pasta with salty flavor and help it to taste better. Additionally, try tossing the cooked pasta with olive oil, herbs, and Parmesan cheese to add more depth of flavor.
The real Alfredo sauce is delicious because of its simplicity. The only ingredients are butter, Parmesan cheese and pepper. That's it! You'll find neither heavy cream nor parsley in the original recipe.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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