Carrabba's fettuccine milano


Shrimp, fettuccine, mushrooms, and tomatoes with fettuccine in Alfredo sauce.

1/2 ounce clarified butter
6 shrimp
Pinch of salt and white pepper
Pinch finely chopped garlic
1/4 cup diced tomatoes
2 ounces sliced mushrooms
Heavy pinch of scallions
5 ounces fresh fettuccine
4 oz. Alfredo sauce

Saute sliced mushrooms in a little olive oil. Add pinches of salt
and black pepper. Sprinkle parsley on mushrooms right before you pull
the mushrooms off the stove.

Heat 1/2 ounce clarified butter. Add shrimp, rubbed with white pepper
and salt. Cook until done.

While shrimp are cooking, place fresh fettuccine in salted boiling
water. Cook for one minute.

Add shrimp, fettuccine, mushrooms, and remaining ingredients into
sauté pan with Alfredo. Add cheese and cook for 30 to 45 seconds to
meld flavors.

Ladle 4 ounces of Alfredo sauce into sauté pan. Heat until it starts
to boil around the edges. Remove from heat.

B-man :wink:

Do you happen to know the recipe for Carrabba’s “Rigatoni Martino”? It’s fantastic!!

Oh Bman this sounds good, I printed a copy and will have to make it this week.

thanks for the post

I would like to try this but don’t see any amount for the cheese and a recipe for the Alfredo sauce . . .

Fettuccini Alfredo:
1 oz unsalted butter
3/4 c heavy cream
Salt and white pepper, to taste
3oz grated Romano
4oz fresh fettuccini

For the Fettuccini Alfredo, melt butter with salt and white pepper. Add 6 ounces heavy cream. Bring to a boil and remove from heat. Allow to rest until serving. For the pasta, submerge pasta in salted boiling water according to package instructions. Place pasta in Alfredo sauce. Return to medium heat, sprinkle with grated Romano. Using pasta fork, incorporate Romano into pasta until melted.

as far as the cheese measurement goes - less than 1/2 cup should do it!

I hope this helps you!