I made this recipe totally off the cuff, pulling 2 old recipes together and added caramelized onions, peas and mushrooms. It was FABULOUS! We sauteed scallops and shrimp (totally optional!) and placed on top – with a few crispy bacon pieces as well. Yum yum YUM!!!!!!!!!!
Browned Butter Pasta Alfredo Recipe
- 1 Tbs olive oil
- 1/2 cup chopped onions
- 1 pound pasta
- 8 Tbs unsalted butter
- 3 cloves garlic, peeled and thinly sliced
- 2 1/2 cups whipping cream
- 1 Tbs water mixed with 1 Tbs cornstarch
- 6 oz finely grated parmigiana or asiago cheese
- 1 1/2 cups frozen peas, thawed
- 8 oz mushrooms (any type), cleaned, stems removed, thinly sliced
- salt and pepper to taste
- sauteed shrimp or scallops (optional)
- crispy bacon (optional)
- Place olive oil in large skillet and heat over medium high. Add onions and cook until caramelized, stirring constantly until browned and soft. Remove from heat, place onions aside, wipe down skillet.
- Heat a large pot of water, add salt, cook pasta until al dente. Drain, add small drizzle of olive oil. Cover, set aside.
- Place large skillet (from step 1) over medium heat. Add 8 Tbs unsalted butter, allow to melt. Stir in sliced garlic, saute until garlic is softened and butter is browned but not too dark. Don't walk away from this step as the butter can burn VERY quickly. The butter should smell nutty when it's perfectly browned. This typically takes about 4-5 minutes.
- Slowly whisk in whipping cream. Stir in the water/cornstarch mixture. Whisk until the mixture starts to thicken and is reduced by about 1/3, maybe 5-7 minutes. Season to taste with salt and pepper.
- Stir in peas and mushrooms as well as reserved caramelized onions. Cook for 1-2 minutes and mushrooms are slightly softened - and until heated through.
- Whisk in 1 cup of the shredded cheese. Stir until this mixture coats the back of a spoon.
- Pour pasta into the pan and stir until pasta completely coated.
- Serve with cooked seafood (optional!) with a bit of bacon bits (optional as well!) over the top as well as a sprinkle of cheese.
- I heated the leftovers (pasta only - we ate the seafood) slowly in a large pan over low heat. I added a bit of milk to loosen up the pasta and yet not make it too runny. The leftovers were as delicious as first time around with the seafood!
As always – ENJOY!