Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I can’t wait to try this recipe out but I was wondering what type of white wine you recommend for cooking with this recipe.
I usually use dry white wine when white wine is called for in cooking. A Sauvignon Blanc. ~Elise
Can you substitute whole milk for the cream? I guess I tried it and the milk curdeled? Was it something else?
Milk curdles a lot more easily than cream, so I’m guessing that that was the issue. ~Elise
This is the 2nd recipe I have tried from here. I really liked it. I’ll be honest and say it was a little too bland, so I added spanish seasoning adobo and chicken cubito and “wala” perfect!
How does that brown rice pasta compare to something like a whole wheat pasta? I’ve been using whole wheat more and more for my family to try and be a bit healthier. I really like it, but my guys are still on the fence about it.
Hi Rae, I don’t eat whole wheat pasta because I am sensitive to gluten and whole wheat pasta has even more gluten in it than regular pasta. I think you would find that whole wheat pasta is chewier and nuttier. Rice pasta is milder and softer. ~Elise
This was a very delicious recipe. I made it last evening and my husband had nothing but good comments about it. Thanks.
Another great recipe. My poor little taste buds have trouble picking up the great flavor of garlic but not with this dish. We could all smell the wonderful scent of the garlic while cooking this great dish. Once we got it on the plates… Wow! My taste buds woke up. The flavor was awesome, all the flavors but especially the garlic. Can not say enough. I love checking Elise’s blog every day. These days when asked “What’s for supper?” my reply is “Let’s check Elise’s blog.” Thanks again Elise
I think your shrimp and brocolli fettuccine is a good recipe. I liked it because it has alot of flavor and is creamy. I loved it and so did my family. Thank you.
I think your recipe was good. It had a creamy taste to it and the shrimp brought lots of flavor to the dish.
I’ve never really had a problem with Brown Rice Pasta – though you need to take care not to overcook it. It’s a pasta you really must take heed to follow the directions exactly. But, its far tastier than whole wheat! You may want to drain it a minute less in cooking time, rinse and then add to the sauce while its still hot, w/ a little EVOO prior. Takes practice. I love the kale idea as well. From flash frozen to in my sauce – its a new staple w/ my pastas.
I’m not a shrimp person, but saw this recipe and thought that it might be good with fish instead. Anyone have any ideas for what kind might work best, and how to adjust the recipe accordingly?
Regarding the rice noodles- I don’t know why it happens, but rice noodles usually all get a little slimy. I usually cook the rice noodles and then rinse them under cold running water gently with my hands- this makes the sliminess go away. (They taste much better. too!)
I’ve been trying to ‘mix up’ my use of grains and have recently started having pasta sauces (especially the cream ones) on quinoa. I was sceptical the first time I tried it (I didn’t really think it would work (taste-wise)), but it turns out to be quite delicious – a tasty alternative to wheat or rice.
I have tried this last night with angel hair pasta instead of fettucine. it was delicious! added a bit more of garlic and black pepper, used some good white wine (we drank the rest of it). it is definetely a keeper!!!
I tried this tonight. It was excellent! Only thing is that I found it a bit bland and added half a vegan bouillon cube. Mmmm. Perfect.
I love broccoli. I love shrimp. I love fetuccine alfredo. And, I love Dave Lieberman. But, I have to say that the picture of this dish and the thought of a strong cruciferous vegetable like broccoli w/ shrimp was a real turn-off. But, that’s my personal opinion, right?
Love peas in this dish although I consider peas a carb treat and not really a vegetable with a lot of redeeming factors. How about asparagus or artichoke hearts? Or, if you really want broccoli or broccolini, have it as a side, sauteed with olive oil and garlic?
Never tried rice pasta, but if it’s slimy…? Whole wheat pasta, maybe?
I recently tried Trader Joe’s brown rice spaghetti, and I was surprised at how slimy and gluey the water became. I had to rinse it, which I usually don’t do. Is this usual for rice pastas? How do you prepare it?
My son thinks I’m the most ridiculous parent in the world because I add vegetables to almost everything I make. My version of your beef stroganoff with green beans. Chicken soup with leftover ratatouille or sweet potatoes. Spaghetti with spinach. When he wants mac and cheese, he always gets broccoli in it and shakes his head every time, saying no one would believe it. But he eats it, which is all I care about. I’m the only one who likes peas and I add them to my tuna salad, so maybe I’m a freak, after all.