Shrimp Fettucine Alfredo

Did you know that Fettucine Alfredo was popularized by a man named Alfredo Di Lelio who served it in his very well known restaurant in Rome called, Alfredo alla Scrofa. His restaurant served mostly tourists, and as the story goes, Mary Pickford and Douglas Fairbanks stopped by to eat at his restaurant one day when they were on their honeymoon in 1927. They fell in love with the dish, and upon returning to Hollywood, they spread the word about this new delectable creation. In Italy, the dish is either called pasta al burro (pasta with butter) or pasta bianco (pasta in white), depending on where you are.

Traditionally, the alfredo sauce was made with butter, heavy cream and parmesan cheese, and as the cheese melts, it emulsifies the liquids to form that smooth, rich coating which enrobes the pasta. 

I have always been fond of the dish, but don’t eat it too often because it is so calorie laden. But there are times when you want something warm and comforting, and this definitely fits the bill. If you don’t have cream on hand, that’s ok…you can make a roux (butter, flour & milk) and then add the cheese to it, then pour this over your fettucine. I don’t enjoy this as much as when I use the heavy cream, but it is definitely an alternative way to make it. 

In the US, we have created many interesting versions that may also include vegetables or chicken…but today, I decided to use shrimp. I know, I know Italians don’t combine seafood and cheese, and frankly, I really don’t know why…it is such a delicious combination.

Bottom line is cook what you enjoy eating! Being in the kitchen is all about being creative…Some people also like to add garlic and shallots to their sauce, and although a purist may be critical, I think that it is still perfectly acceptable. 

Today, you can find bottled alfredo sauce in any supermarket across the US, but why bother buying it when it’s so easy to make.   

***An original recipe by www.goodfoodgourmet.com

 Shrimp Fettucine Alfredo

1# fettucine noodles (dry or fresh)

5 Tablespoons salted butter

2 anchovy fillets

1 ½ cups heavy cream, warm

1 cup finely grated parmesan cheese

3 Tablespoons chopped parsley

2 cups peeled and deveined shrimp

S&P to taste 

Cook the fettucine noodles according to the instructions and pour into a colander but do not rinse. We want the sauce to adhere to the pasta, and if you rinse them, you will wash off the starch, which helps the sauce coat the fettucine. Mix in 2 Tablespoons of butter in with the noodles at this point, so that they do not stick together.  In a large sauté pan, add 3 Tablespoons butter and the anchovies together until they melt, then add the warm cream and reduce for a few minutes. Add ¾ cup of parmesan cheese and begin to emulsify the sauce by whisking everything together. After a minute or so, the sauce will start to thicken, taste for S&P. At this point, add the pasta, parsley and shrimp and toss until everything is well combined. Top with the rest of the parmesan cheese and enjoy! 

www.goodfoodgourmet.com