Fettuccine Alfredo

FETTUCCINE ALFREDO

Rating: 5 out of 5.
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FETTUCCINE ALFREDO

A deliciously creamy shrimp fettuccine alfredo recipe that’s made from scratch! Well… the sauce I mean.

I love a good creamy alfredo pasta, but boy does this recipe knock it out of the park! It’s a labour of love but the end result is to DIE for. I honestly wish I made a double batch because we just kept going back for more! This shrimp fettuccine alfredo recipe is ready in about 30 minutes and it’s truly restaurant quality. Take your time and enjoy!

fettuccine alfredo

This recipe does not need to include shrimp if you’re not a fan of seafood. Why not substitute it for some chicken or broccoli? The protein can be substituted for whatever suits your fancy. I also usually top my pasta with a whole lot of pepper. It can get a bit out of hand so, I decided to take my pictures beforehand.

The key with this dish is taking your time with the sauce. You want to make sure you cook out the flour in your rue and continuously stir your sauce as it thickens. That last step is a slow labour of love but, it’s so worth the end result. I hope you enjoy this super simple alfredo recipe!

Want to try some other pasta dishes?

Shrimp Pasta

Imitation Crab Pasta Salad

Spaghetti and Meatballs

Mac and Cheese

fettuccine alfredo

Fettuccine Alfredo

A deliciously creamy homemade alfredo sauce served with shrimp and fettuccine
Prep Time 5 mins
Cook Time 30 mins
Course Main Course, Sauce
Cuisine Italian

Equipment

  • Medium pot
  • Large deep pan

Ingredients
  

  • 3 tbsp butter
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 340 g shrimp
  • 2 cup 10% cream
  • ¼ tsp chili flakes
  • ¼ cup parmesan grated
  • 2 tsp salt
  • 1 tsp pepper
  • pinch nutmeg
  • 225 g fettuccine pasta
  • 2 tbsp olive oil

Instructions
 

  • Cook the fettuccine pasta as per packet instructions / until al dente, approximately 12 minutes in salted water. Once done, set aside.
  • Heat olive oil on medium-high heat in a large pan. Add garlic and chili flakes and cook for 1½ minutes. Add shrimp and cook as per instructions (depending if fresh or frozen). I was working with frozen shrimp so I threw them in the pan while frozen and cooked them on each side for 2 minutes. Once cooked, remove all contents and set aside (including oil, garlic and chili flakes).
  • Turn heat down to medium. Add the butter to the same pan. Once melted, slowly start adding the flour 1 tbsp at a time and stirring the contents until well combined, for approximately 2 minutes. Turn heat down to medium-low and slowly add the cream, continuously stirring until well combined. Add salt, pepper and parmesan and stir continuously until sauce starts to thicken, approximately 10-15 minutes. Once sauce reaches desired thickness, add in the shrimp and noodles. Serve with a side salad or slice of garlic bread and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword alfredo, alfredo sauce, fettuccine alfredo, meatballs in mushroom sauce, pasta, pasta alfredo, shrimp fettuccine alfredo, shrimp pasta

SPAGHETTI AND MEATBALLS

SPAGHETTI AND MEATBALLS

Rating: 4.5 out of 5.
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SPAGHETTI AND MEATBALLS

A little bit of homemade spaghetti and meatballs

I honestly surprised myself with how quick and easily these spaghetti and meatballs came together! It took about half an hour and was such a comforting and tasty dish. I’m not the biggest pasta eater (and I say eater because I definitely am a fan) because pasta = lots of carbs. Now, don’t get me wrong, I absolutely love carbs, but the issue is I love them TOO much. I eat a lot of bread so that’s why I usually stay away from pasta. But, every once and a while I switch things up and soak in all the carbs with a beautiful pasta dish.

Spaghetti and Meatballs

I’ve posted a meatball recipe before, but trust me, these are even easier to make!

Learning from the best…

Throughout my travels and life experiences, I’ve definitely learned that the beauty of Italians cuisine and a delicious pasta in particular is simplicity. Being able to highlight the few ingredients used is so much more powerful than dumping a bunch of flavours together. This spaghetti and meatball dish was definitely inspired with that thought of keeping it simple. I hope you love how easy and delicious this recipe really is!

Spaghetti and Meatballs

Spaghetti and Meatballs

Keeping it simple and classic, this spaghetti and meatballs recipe uses few ingredients but is a punch of comfort and flavour.
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pan
  • Medium bowl
  • Medium pot
  • Baking sheet

Ingredients
  

Meatballs

  • 1 lb ground pork
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian seasoning
  • ½ tsp oregano dried
  • 1 tbsp Parmesan cheese grated
  • 1 medium egg beaten

Sauce

  • 720 ml tomato sauce I used Divella Strained Tomato Sauce
  • 4 cloves garlic minced
  • 12 cherry tomatoes quartered
  • ½ tsp oregano dried
  • salt & pepper to taste

Other

  • ½ box spaghetti noodles cooked as per box instructions or until al dente
  • 2 tbsp olive oil

Instructions
 

  • In a medium pot, cook spaghetti noodles in salted water according to the instructions or until al dente. Set aside once done.
  • In a medium bowl, combine all the meatball ingredients and form about golf ball sized meatballs.
  • Preheat the oven to 375°F. In a large pan, over medium-high heat, add 1½ tbsp of olive oil and wait til hot. Lightly brown the meatballs on each side, approximately 2 minutes each side. Once lightly browned, place the meatballs on baking sheet and bake for 15 minutes.
  • In the meantime, using the same pan, add the remaining olive oil and turn heat down to medium. Sauté the garlic and cherry tomatoes for 5 minutes. Then, season with salt, pepper and oregano. Next, add the tomato sauce and simmer for 5 minutes. Add the meatballs and pasta to the pan and mix until well combined. Serve with some Parmesan cheese and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword italian, meatballs, spaghetti, spaghetti and meatballs


Lasagna

LASAGNA

Rating: 5 out of 5.
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Lasagna

My all time favourite food… LASAGNA!

MMMMM. I could literally eat lasagna everyday for the rest of my life. It’s by far my favourite food, so much so that I even had the nickname Garfield once. The options are endless in terms of the flavour profile you choose to go for, so I’m sure this won’t be my one and only lasagna recipe.

A couple years ago, my partner and I went on a trip to France and Italy. It was my mission to find the best lasagna. I wasn’t planning on getting it in France, but one random evening, in a random restaurant I placed my order. It was the BEST of the trip. I still remember it to this day. And that beats out each of the 4-5 lasagnas I tried while we were in Italy.

It’s all about the layers…

I love all lasagna, especially my mom’s. She used to always make it for me when I’d come home after weeks or months away. While this recipe is pretty close to my mom’s, I have made a few changes.

Want to try some other Italian recipes?

Chicken Parmesan

Bocconcini Salad

Spaghetti and Meatballs

Lasagna

Lasagna

Lasagna noodles layered with ground beef with veggies, mozzarella, ricotta cheese and baked to perfection.
Prep Time 25 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian

Equipment

  • 12 x 16 inch pan
  • Large pan

Ingredients
  

  • 450 g lasagna noodles cooked as per packet instructions
  • 1 medium yellow onion chopped
  • 1 medium red bell pepper diced
  • 100 g white mushrooms chopped
  • 3 cloves garlic minced
  • 1 small zucchini chopped
  • 375 g ground beef extra lean
  • 2 tbsp olive oil extra virgin
  • 1 tsp Italian seasoning
  • 650 ml Primo sauce I used thick and zesty herb and garlic
  • 454 g ricotta
  • 2 tbsp Parmesan cheese
  • cup mozzarella grate
  • salt & pepper to taste

Instructions
 

  • Cook lasagna noodles in salted water until al dente, as per packet instructions. Set aside once done.
  • In a large pan, on medium-high heat, add olive oil. Wait til hot and sauté onion for 2 minutes. Next, add garlic, salt and pepper and continue to sauté for 1 minute. Add in the ground beef and Italian seasoning and cook for approximately 8 minutes or until beef has browned.
  • Once browned, turn down to medium-low heat. Add chopped red pepper and zucchini and cook for 2 minutes. Next, add mushrooms, salt and pepper and cook for an additional 2 minutes.
  • Turn down to low heat, add the Primo sauce and parmesan cheese. Simmer for 10 minutes.
  • Now it’s time to assemble your lasagna. Preheat your oven to 375°F. Start with some sauce on the bottom of your pan, then lasagna noodles, mozzarella, beef, ricotta, noodles, repeat. There will be 3 layers of noodles. On top of the last layer, top with sauce and mozzarella. Cover with tin foil and bake for 25 minutes.
  • Rest for 10-15 minutes and serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword lasagna

MAC AND CHEESE

MAC AND CHEESE

Rating: 5 out of 5.
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MAC AND CHEESE

Happy national Mac and Cheese day!

Mac and cheese, mmmm. What a great comfort food that’s perfect as a side or as the main dish. There are just so many options when it comes to this dish! Depending on what cheese you decide to use and whether you decide to add protein or vegetables, the opportunities are endless.

This time, I decided to stick to a classic recipe because I had a bunch of cheese in the fridge that I needed to use. So sticking to the quarantine mentality of using what you got, I made a mozzarella and cheddar version. Our neighbourhood ribfest stand was still up, so we decided to pair it with Silver Bullet BBQ’s ribs.

Mac and Cheese

The key …

It absolutely crushes my soul when I see people post their recipes where they just throw shredded cheese in with some macaroni and bake it. When making mac and cheese, you MUST make a cheese sauce. Otherwise, you’ll have chunky, stringy, half melted cheese on plain pieces of macaroni.

Want to try some other pasta recipes?

Shrimp Pasta

Imitation Crab Pasta Salad

Spaghetti and Meatballs

Mac and Cheese

Mac and Cheese

Macaroni enveloped by smooth, creamy, cheesy mozzarella and old fort cheddar sauce and baked with a crunchy top layer.
Prep Time 5 mins
Cook Time 40 mins
Course Main Course, Side Dish
Cuisine American

Equipment

  • Medium sauce pan
  • Medium pot
  • 10 x 10 baking pan

Ingredients
  

  • 454 g cut macaroni cooked al dente
  • cups mozzarella shredded
  • cups old fort cheddar shredded
  • ¼ cup butter
  • ½ cup all-purpose flour
  • 2 cups 10% cream
  • dash nutmeg
  • salt & pepper to taste
  • ½ cup seasoned bread crumbs or panko

Instructions
 

  • Cook the macaroni as per packet instructions, about 11 minutes or until al dente.
  • In the meantime, melt the butter in a saucepan on medium heat. Once melted, add the flour and mix until well combined and a roux is formed.
  • Add the cream, reduce to a medium-low heat and stir constantly. After a few minutes, once the cream is warm, slowly begin adding your shredded mozzarella and cheddar cheese, a handful at a time, stirring constantly. Once the first handful of cheese melts and is combined, continue to add the cheese, a handful at a time until incorporated. The sauce will thicken as the cheese is added and melted. Once you’ve added all your cheese and the sauce is a smooth texture, turn of the heat and add the nutmeg, salt and pepper.
  • Preheat the oven to 380°F. Put half of your cooked macaroni into a baking pan and coat with cheese sauce. Mix so it’s well combined before adding the remainder of your macaroni and cheese sauce. Once your mac and cheese is combined, top with seasoned bread crumbs and bake for 15 minutes. Then switch to a low broil and broil for 5 more minutes or until bread crumbs start to brown on the top.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword mac and cheese, macaroni and cheese

SHRIMP PASTA

SHRIMP PASTA

Rating: 5 out of 5.
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SHRIMP PASTA

This shrimp pasta. WOW. It is by far the most delicious pasta I have ever made and the only pasta that beats it is from Florence, Italy. It’s super simple, but what makes it is my fresh lobster stock. Without it you’ll have an average shrimp pasta so please don’t skip the most important step!

Fresh seafood pasta…

Seafood pasta, with fresh seafood, is probably one of my favourite meals. The simplicity behind it really lets the ingredients shine and allows you to enjoy each component separately and together as a whole.

Shrimp Pasta

So quick and easy to make!

If you already have your lobster stock ready, this quick pasta is sure to blow your taste buds away. The secret to the most flavourful pasta dish is to boil your pasta in the lobster stock, and then used that reduced “pasta water” aka lobster stock in your pasta sauce too.

Shrimp Pasta

Variations:

This pasta is most definitely not limited to shrimp as your seafood of choice. I would have preferred to use lobster, but we had already eaten it all before I made the stock. Next time I’ll definitely put some lobster meat aside for this recipe. You can substitute the shrimp for pretty much any seafood you like but I’d suggest sticking to shrimp, lobster, or mussels.

In terms of the pasta itself, I used a spaghetti noodle, but a linguine or angel hair pasta would suit this dish as well.

If you don’t have your own lobster stock, I’d recommend using a store bought fish stock and maybe add a bit of clam juice to it too. It won’t be nearly as good, but it’s an easier option and will still result in a tasty dish.

Shrimp Pasta

Shrimp Pasta

An absolutely delicious shrimp pasta made in a fresh lobster stock.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Medium pot
  • Large saucepan

Ingredients
  

  • 4 cups fresh lobster stock (recipe on the blog)
  • ½ lb shrimp
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 pint cherry tomatoes halved
  • ½ tsp chili flakes
  • 1 tsp parsley fresh or dried
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • ½ package spaghetti noddles

Instructions
 

  • In a medium pot, bring 4 cups of lobster stock to a boil (recipe on the blog). Add the pasta and cook as per the instructions on the package or until al dente. Once cooked, drain the pasta but be sure to set aside the reduced lobster stock aka “pasta water”.
  • In the meantime, put the olive oil in a large saucepan over medium-high heat. Once heated up, add the shrimp and cook on each side for 2 minutes (timing may vary depending on the size of your shrimp). When your shrimp is flipped after 2 minutes for the first time, add the garlic, parsley, chili flakes, salt and pepper. Once the shrimp are cooked, remove from the pan and set aside.
  • Turn heat down to medium-low and add the halved cherry tomatoes and ½ cup of the reduced lobster stock. Cook for 2-3 minutes or until tomatoes start to soften. Add the shrimp, basil and cooked pasta to the pan and mix until well combined. Your pasta is now ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold pasta salad, italian, lobster stock, seafood pasta, shrimp pasta

IMITATION CRAB PASTA SALAD

IMITATION CRAB PASTA SALAD

Rating: 5 out of 5.
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IMITATION CRAB PASTA SALAD

Summertime dinners and BBQ’s require plenty of fresh and delicious side dishes, so this cold imitation crab pasta salad is perfect for any summertime meal. Don’t be thrown by the use of imitation crab because for the price you absolutely can’t go wrong. However, if you’re feeling bougie, feel free to substitute it for some real crab!

Imitation crab pasta salad

This simple and tasty side dish is super easy to make. Dice up your ingredients, add them to your cold cooked pasta and coat with the dressing and you’re ready to go!

A favourite around the table

I know that a lot of people may not be super into the whole imitation crab aspect of this cold pasta salad, but I wouldn’t recommend leaving it out. The imitation crab is the main component of this dish but you could substitute real crab instead. I tested this dish out on a couple of friends who don’t touch seafood and even they liked it, so it’s sure to be a BBQ favourite.

Imitation crab pasta salad

Tips:

  1. Ensure that you dice the red bell pepper, green onions, radishes and celery quite finely. In my opinion it tastes better when the veggies are cut in a uniform and consistent way.
  2. Feel free to add more chopped fresh dill based on your preference.
  3. Although you can use any type of caesar dressing, Renée’s has been and always will be my absolute favourite. It’s much creamier than most other dressings so the consistency will be more suitable compared to other brands.

Want to try another imitation crab dish? Click here for my crab cake recipe!

Imitation Crab Pasta Salad

A fresh, cold pasta salad dish that’s perfect for your next BBQ.
Prep Time 25 mins
Cook Time 10 mins
Course Salad, Side Dish

Equipment

  • Medium pot
  • Medium bowl

Ingredients
  

  • 450 g macaroni pasta
  • 227 g imitation crab meat chopped
  • 1/2 cup corn kernels
  • 1/2 cup red bell pepper finely diced
  • 2 stalks celery finely diced
  • 2 tbsp green onion finely diced
  • 3 radishes finely diced
  • 1/2 cup mayonnaise
  • 1/2 cup Renée’s Caesar Dressing (or an alternative brand)
  • 2 tbsp fresh dill chopped

Instructions
 

  • In a medium to large pot, bring 5 cups of salted water to a boil. Add macaroni and cook as per packet instructions. Once cooked, drain and rinse with cold water to stop the macaroni from continuing to cook.
  • In a medium to large bowl, add macaroni and remaining ingredients until well combined.
  • Garnish with fresh dill and keep refrigerated until ready to serve.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold pasta salad, crab, imitation crab, pasta, salad, side dish