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


tartar sauce

TARTAR SAUCE

Rating: 5 out of 5.
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TARTAR SAUCE

The quickest, easiest tartar sauce

This super easy tartar sauce is made out of ingredients you’ll most likely find sitting in your fridge. It’s so quick to make why would you buy a store-bought version?!

Honestly, I came up with this recipe because I needed a sauce to top off my crab cakes and I let me tell you, I absolutely blew myself away. I’m quite picky when it comes to my tartar sauce and this one really hit the mark. It’s a must have for me with my fish and chips and most other fried seafood.

Variations:

To make this recipe vegan, simply use a vegan mayonnaise and relish!

Click here for my crab cake recipe!

Tartar Sauce

Tartar Sauce

A super easy tartar sauce made from the staples already in your kitchen!
Prep Time 3 mins
Course Sauce, Side Dish
Servings 4 side servings

Equipment

  • Small bowl

Ingredients
  

  • 2 tbsp mayonnaise
  • tsp relish
  • ¼ lemon juiced
  • ½ tsp dill fresh or dried

Instructions
 

  • In a small bowl, mix together the mayo, relish, lemon juice and dill.
  • Enjoy right away or refrigerate until ready to serve.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword sauce, tartar sauce

STRAWBERRY SAUCE

STRAWBERRY SAUCE

Rating: 4 out of 5.
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STRAWBERRY SAUCE

A Polish strawberry sauce…

This is definitely not your average snack or meal. I’ve never heard of anyone eating something like this other than my Polish family and my boyfriend’s Polish family. I think it’s just an easy and delicious way to save fresh strawberries from going bad, so here you are! I honestly couldn’t think of a more creative name for it, so let’s stick to what it is, a fresh strawberry sauce.

It’s interesting how different families from different regions from Poland enjoy this sauce differently. My family traditionally serves this sauce over rice, while my boyfriend’s family serves it over a curly egg noodle. Both are delicious, so it really comes down to what you prefer!

Strawberry sauce

How to make it

This is so easy to make and will be done in just a few minutes, but the key is to use fresh strawberries! Strawberry season is just about to come to an end here in Southern Ontario after it’s late start this year. Luckily, we managed to make it out to Herrle’s farm to handpick a few pints of some fresh strawberries. That’s what’s so special about this dish, is that you can really only enjoy it for about a month every year (at least here in Ontario).

Once your remove all the leaves/strawberry tails, mash them up. Again, based on your preference, you can leave the sauce a little more chunky or mash them until there are no chunks at all. When adding sugar, add a little at a time and taste as you go. If your strawberries are already quite sweet, you won’t need as much. Add some sugar and sour cream and you’re ready to serve!

Strawberry sauce

Strawberry Sauce

An easy Polish fresh strawberry sauce served over rice or noodles.
Prep Time 5 mins
Course Appetizer, Main Course, Snack
Cuisine Polish

Equipment

  • Bowl

Ingredients
  

  • 2 pints fresh strawberries stem removed
  • 2 tsp sugar
  • 2 tbsp sour cream

Instructions
 

  • Wash the strawberries and remove all the stems. Place them in a bowl and with a potato masher mash the strawberries to your desired consistency (chunky or smooth).
  • Mix in the sugar and sour cream and serve over a bed of rice or noodles.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword fresh strawberries, meatballs in mushroom sauce, strawberry sauce