Fettuccine Alfredo 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. 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. I won’t tell on you.
Get a pot with about 2 quarts of water on the stove, set it on high. Add about a tsp. of 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 fettuccine around so that won’t stick together and stir it occasionally as it cooks.
While the pasta is cooking get a frying pan on Medium heat and put in about a tbsp. of good extra virgin olive oil and a tbsp. of the butter. A pinch of salt a pinch of black pepper. Get it smooth looking and add the garlic. Right away 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. Remove the shrimp to a plate where you can have the drippings collecting.
Put the rest of the butter in and when it is melted add the milk, or the half and half or the heavy cream and let it simmer.
When the sauce has thickened to how YOU like it put the shrimp and the drippings back in the pan and let them warm back up. Serve it up! With some good pinot grigio or maybe a nice chianti. That wouldn’t be a sacrilege with a shrimp dish, would it? Also, of course, some of poppop’s,,,,,,er,,,,Your homemade bread.