Recipe courtesy of Guy Fieri
Total:
35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes. Stir in the shallots and garlic and saute 3 to 4 minutes longer. Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Deglaze the pan with the white wine. Add in the cream, half- and-half, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed. Stir in the peas and the pasta, then transfer into a serving dish. Serve immediately garnished with the Parmesan.

More from:

St. Patrick's Day

IDEAS YOU'LL LOVE

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Shrimp Marinara over Linguine

Recipe courtesy of Robin Miller

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Linguine and Clams

Recipe courtesy of Bobby Flay

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Linguine with Clam Sauce

Recipe courtesy of Robin Miller

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

Irish Soda Bread

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking