Fettuccini Alfredo


Alfredo sauce…simply glorious and easy.  Butter, cream, cheese, salt and pepper.  That.  Is.  It.  I said it was easy.  This got rave reviews at my house, and that’s always a good thing.  Another bonus, you can change it up with whatever you want to add to it.  Tonight I added shrimp, but you could easily add chicken, only vegetables or nothing at all.

For the Recipe:

1 tbsp. olive oil

1 lb. shrimp, peeled and deveined (I used 16/20’s), pat them dry

8 oz. butter

1 c. heavy cream, don’t you dare use milk

10 mushrooms

2 oz. parmesan cheese, I’ve actually used comte’ and Kerry Gold Irish Dublinger, maybe I’m crazy but it tasted just fine

1/2 c. peas

12 oz. noodles, (I say noodles and not fettuccini simply because I know I’ve used many different kinds), cooked until not quite done (you will finish cooking in the sauce

In a large sauté pan heat the olive oil over medium high heat.  Add the shrimp and cook for 2 minutes, do not stir once you set in the pan.  Flip and cook another 2 minutes or so on the other side, you want them to get that pretty browning from the higher heat (and no stirring).  Remove from pan, then add the butter and cream.  Mix well, then add mushrooms.  Cook for 2 minutes, add cheese and peas, stir well.  Add noodles to sauce and cook until preferred tenderness.  Lastly, throw in the shrimp.



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