Alfredo Sauce with Fettuccine and Shrimp is Easy!
When it was first done, hundreds of years ago, Fettuccine Alfredo was just pasta with melted butter and parmesan cheese. I had it like that myself a few times growing up in New Jersey and I still make it that way sometimes. Then the world turned and it had to have “Alfredo sauce” included to the extent that it’s now what we all think of when we see or hear of Fettuccine Alfredo.
Ya gotta do it for yourself. It’s so easy and so good. Or, you could buy some ready to go Alfredo sauce in the store on your way home.
Shh,,I won’t tell on you.
Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the around so that won’t stick together and stir it occasionally as it cooks.
While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side.
Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.
When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up.
Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce.
Serve it up!
With some good pinot grigio or maybe a nice chianti. Chianti wouldn’t be a sacrilege with a shrimp dish, would it?
Also, of course, some of poppop’s,,,,,,er,,,,YOUR homemade bread.