The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Shrimp Fettuccine with Boursin Cheese

Shrimp in a mild Alfredo sauce with Boursin cheese over Spinach Fettuccine.

Ingredients:

2 9-oz. pkgs. Fettuccine, fresh, refrigerated, Spinach preferred
2 lbs. Shrimp, raw, 26-30 ct.
1/2 lb. Mushrooms, fresh
2 Tomatoes
1 recipe Alfredo Sauce
1 cup Milk
1 5.2-oz. pkg. Boursin Cheese

Directions:

Bring to a boil enough water to cook the Fettuccine according to the package directions.

Meanwhile, peel, devein if desired, and rinse the Shrimp in cold water.  Set aside to drain.

Clean and slice the Mushrooms.  Cut the Tomatoes into bite size pieces.  Set both aside.

In a 3 quart or larger saucepan, prepare the Alfredo Sauce as directed using grated parmesan cheese or more than one cup of shredded parmesan cheese and adding the additional cup of Milk in the ingredients here.  Stir in the drained shrimp and the sliced mushrooms.  Continue to cook over medium heat until the shrimp are fully cooked.  Reduce the heat to simmer.

Cook the fettuccine according to the package directions, periodically stirring both it and the sauce/shrimp/mushroom mixture.

Drain the fettuccine.  Pour the sauce mixture into the pot the fettuccine came from.  Add the drained fettuccine and bite size tomatoes.  Stir to blend well.  Transfer to a serving dish.  Remove the Boursin Cheese from the refrigerator, uncover the top, hold it sideways above the pasta dish and brush it with the tines of a fork to release it in crumbles atop the pasta dish.  Serve immediately.

Notes:

I prefer Spinach Fettuccine, but since moving to St. Louis, I've been unable to find it.  Probably too healthy for St. Louisans.

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Other Information:

Source: My imitation of a dish I had at J.B. Windberry's Restaurant.

Times:
Preparation: 0:45
Cook: 0:45
Total: 1:30

Yield: 4 quarts
Servings: 6

Nutrition Facts per Serving:
902 Calories
50g Fat (50.7% calories from fat)
54g Protein
56g Carbohydrate
4g Dietary Fiber
409mg Cholesterol
1133mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
5 1/2 Lean Meat
1 Vegetable
1/2 Non-Fat Milk
8 1/2 Fat
0 Other Carbohydrates.

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