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2. This Is the Easiest Way to Make Shrimp Alfredo from Scratch - AOL

   www.aol.com/easiest-way-shrimp-alfredo-scratch...

   Add the shrimp and pasta to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasonings as needed. Sprinkle the pasta with the remaining 1/2 cup ...

3. Linguine with Creamy Alfredo Sauce Recipe - AOL

   www.aol.com/food/recipes/linguine-creamy-alfredo...

   Stir the flour, garlic powder and black pepper in a 4-quart saucepan. Add the broth to the saucepan and stir until the mixture is smooth. Cook and stir over medium heat until the mixture boils and ...

4. We Tried Martha Stewart's One-Pot Pasta That Has 'Taken ... - AOL

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   For this recipe, it is imperative to use a pot that has enough surface area to accommodate the water, pasta and other ingredients without overcrowding, and one that ensures the correct amount of ...

5. Fettuccine Alfredo - Wikipedia

   en.wikipedia.org/wiki/Fettuccine_Alfredo

   Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries. [2] [3] Outside of Italy, cream is sometimes used to thicken the sauce, and ingredients such as chicken, shrimp, salmon or broccoli may also be added when it is served as a main course. [4] [5] [6]

6. Creamy Avocado Pasta with Shrimp Recipe - AOL

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7. Fettuccine Alfredo with Chicken Recipe - AOL

   www.aol.com/food/recipes/fettuccine-alfredo-chicken

   COOK pasta as directed on package. MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally.

8. 25 Fall Pasta Recipes to Serve This Season That Taste Like ...

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   Katherine Gillen. Time Commitment: 50 minutes Why I Love It: one pot, crowd-pleaser, special occasion-worthy Serves: 4 to 6 For the uninitiated, orzo is a rice-like Italian pasta. Here, it takes ...

9. Étouffée - Wikipedia

   en.wikipedia.org/wiki/Étouffée

   Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...