Shrimp and Fettucine with Alfredo Sauce | Recipe

The garlic-parmesan combination of Alfredo sauce with shrimp and fettucine makes a creamy, filling and downright delicious dish. The main star here is the sauce.

For 2-3 you’ll need 180 g peeled shrimp, 2 dl cream, 2 dl grated Parmesan cheese, 3 cloves of garlic, 1 tbsp dried herb mix (2/4 basil, 1/4 thyme, 1/4 oregano), salt and black pepper.

Start heating the water for the fettucine and grate the Parmesan cheese. If using frozen shrimp, let them thaw and drain any excess liquid.

Add a tbsp of olive oil to a skillet on medium heat and melt 2 tbsps of butter in it. Add the pressed cloves of garlic to the skillet and heat quickly, less than a minute.

Add the cream to the skillet and bring it to a low simmer. Add the grated cheese slowly while stirring, making sure that it doesn’t clump. Add the mixed herbs, stir, and let simmer a while. If the sauce is too thin, add more cheese. Add salt and pepper to taste. Add the shrimp to the sauce and let simmer enough to heat them, then remove from the heat.

When the fettucine has cooked al dente, drain it and add a few splashes of extra virgin olive oil.

To serve, divide the fettucine on plates, and top with the Alfredo sauce. As an alternative, to make sure there’s enough sauce to go around, pour the sauce on the fettucine, toss to cover, then divide the pasta on plates.

List of ingredients

Shrimp
Parmesan cheese
Cream
Garlic
Dried basil
Dried thyme
Dried oregano
Extra virgin olive oil
Butter
Salt
Black pepper

The story of Sauce Alfredo
Alfredo sauce, often known as Fettuccine Alfredo, is a creamy pasta sauce that has a relatively recent history. It originated in Italy and has a story associated with its creation:
Alfredo sauce is named after Alfredo Di Lelio, an Italian restaurateur who lived in Rome. The story goes that Alfredo created this creamy pasta sauce in the early 20th century at his restaurant, Alfredo alla Scrofa, near the famous Piazza Navona in Rome.
The dish that would become known as Fettuccine Alfredo started as a simple dish of fettuccine served with butter and Parmesan cheese, created for Alfredo’s pregnant wife, Ines, in an effort to entice her to eat more during her pregnancy.
Fettuccine Alfredo gained international fame when Hollywood actors Mary Pickford and Douglas Fairbanks visited Alfredo’s restaurant during their honeymoon in the 1920s. They loved the dish and introduced it to the American public. In gratitude, they presented Alfredo with a golden fork and spoon.
After making its way to the United States, the dish has gone through some modifications and now exists in variations with cream, which is how it’s primarily known, and often includes herbs, garlic and various meaty ingredients.

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