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Fettuccine in Lemon Vodka Sauce

3 large Lemon juice, reserved and grate the rind
1 1/2 cup Heavy cream
1/2 cup Vodka
1 tsp. Fresh ground black pepper
1/2 cup Fresh parsley, chopped
1/4 cup Parmesan cheese, fresh grated
some cooked Scallops (optional)
some cooked Asparagus cut into1 inch pieces (optional)
2 1/2 tbsp. Kosher salt
1 1/2 lbs. Fettuccine pasta
5 quarts Water


In medium heat, bring water to a boil in a deep saucepan; add the kosher salt and cook the fettuccine pasta at a rapid boil for until 10 to 12 minutes then drain.

Grate the rind of 1 lemon, then squeeze the juice out and reserve.

Combine the cream and vodka in a large skillet and simmer for 5 minutes or until the sauce is slightly thickens.

Add the lemon juice and rind to the hot sauce and cook for 1 minute and stir.

Add the drained hot pasta to the sauce and toss.

Season with pepper, garnish with the parsley, and serve on warmed plates immediately.

Serve the parmesan separately.

Garnish with the remaining lemon slices.

Serve 6 people.

Simple tips:

If you prefer to add the cooked scallops and cooked asparagus into the sauce, mix them just before tossing with pasta.



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Last modified: May 26, 2003