Fettuccine Alfredo

Printable version

When I set out to make this dish I was going to recreate a recipe I had made for the print column more than two years ago, before I had even started this blog. My photography skills are so much better now. I have been trying to go back and re-shoot some of the recipes that I made in the beginning when my skills and equipment were less than adequate.

I was intending to make shrimp fettuccine alfredo but Meijer didn’t have any frozen raw shrimp with tails and shells removed, which is what was required.

Once I realized I was going to have to go somewhere else to find the shrimp I thought I would just make a basic alfredo recipe. It’s a good one to have around because you can add whatever is desired. The creamy Parmesan sauce is a flavorful binder that works with any type of noodle, vegetable or protein. Even without the meat it’s a tasty and filling side to any meal. 

BEHIND THIS BITE
I made this last Friday. I was really banking on the shrimp because it’s Lent for us Catholics and I thought it would be a good non-meat dish, I forgot about this fact when I left the store and didn’t get any other fish to cook, which left me with just this for the main part of my meal for supper. It’s delicious but I was craving something else to round it off, it doesn’t work by itself as a main dish without a protein, great for a side, but it needs some support for a full meal.

Had I thought about it, I would have bought some of the shell-on raw shrimp and cooked up a batch to go along side this but it didn’t occur to me.

Believe it or not, it does take some discipline to give up meat on Fridays during Lent. It’s so easy to forget and find yourself eating a Big Mac. Then, all of the sudden, you remember it’s Friday! That’s when the Lord’s name is taken in vain – and off to confession you go.

Eat well, cook often …

THE RECIPE
Serves 4; 30 minutes
1/4 C Unsalted butter
1/2 C Onion, diced
1 Tbs Garlic, minced
1 C Heavy cream
1 C Parmesan cheese,fresh grated
8 oz Fettuccine

FOR GARNISH
Fresh parsley,chopped

Sauté vegetables
Start pasta, see below. In a sauté pan over medium heat, sauté onion in butter until soft, 3 to 4 minutes. Salt and pepper to taste. Add garlic cook until fragrant, 1 to 2 minutes more.

Make sauce
Add cream and heat until it simmers slightly. Stir in 1 tablespoon of Parmesan, let melt completely then repeat until cheese is gone.

Finish
Toss pasta and sauce together, place on a plate and garnish with fresh parsley.

THE FETTUCCINE
Bring 2 quarts of salted water to a boil. Add fettuccine, return to boil cook 10 to 11 minutes for al denté, then drain.