Cooking Classics: Shrimp Fettuccine Alfredo

How To Cook, Saute & Entertain With A French Skillet By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Tailgating Cooking & entertaining Lifestyle Brand pastry chef writer photographer author tv cooking personality food stylist fox 6 contributor Birmingham AlabamaCooking Classics

The Main Dish

Shrimp Fettuccini Alfredo

 My husband fell in love with this dish long before he fell in love with me. Scouts honor. Shrimp Fettuccini Alfredo is one of those dishes everyone loves. I’ve found that when you order it in a restaurant, the quality & consistency can be hit or miss so I prefer to prepare it in my own home & you can too with a little know-how. Some of the key points are that you should use the freshest seafood possible & the Alfredo sauce needs to be relatively thick before adding all of the items to it just before serving… and it should be well balanced. Often times a plate is placed in front of me only to find noodles swimming in a thin reduction of mostly heavy cream that lacks taste. Follow my pointers & prepare to make a recipe for love.

Rebecca Gordon Buttermilk Lipstick Shrimp Fettuccini Alfredo How To

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickShrimp Fettuccine Alfredo
makes 4 servings

1 lb {21-25 count} fresh Alabama Gulf shrimp
12-oz fettuccine pasta
1 pint whipping cream
8 Tbsp butter, divided
1/4 cup fresh lemon juice
1 1/2 cups freshly grated Parmesan cheese
4 scallions, chopped
1/3 cup chopped fresh parsley
3 garlic cloves, pressed
Kosher salt & freshly ground black pepper
Garnish: Parmesan cheese

Peel & the devein shrimp. Sprinkle with a little salt & pepper. Cook the pasta according to package directions. Drain. Reduce the cream with 6 tablespoons of butter in a large sauté pan over Medium-High heat. Whisk the mixture occasionally, 8 to 10 minutes. Sprinkle with a little salt & pepper. You want the reduction to be a little tight. Smooth it out by adding in the lemon juice. Remove from the heat. Whisk in the Parmesan cheese until melted. Melt the remaining 2 tablespoons of butter in a medium pan over High-ish heat. Add the garlic & the scallions. Cook for about a minute or so until the garlic is fragrant. Stir in the shrimp, toss in a hefty pinch of salt & pepper & cook a couple of minutes until the shrimp is almost cooked through.

i don’t mean to alarm you, but at this point
it’s a little bit of a race to the finish…
multi-tasking skills are a real plus as you have three burners on the stove in play
if that’s not your thing an extra set of hands will do

it’s not difficult
i just want you to know what to expect ahead of time

Place the reduction back over Medium-Low heat. Add the shrimp, the pasta & the parsley. Toss it together real good with a pair of tongs. Cook a minute or two longer to finish the shrimp & tighten the sauce a bit more. Serve right away.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Shrimp Fettuccine Alfredo By Rebecca Gordon Editor-in-Chief Pastry Chef Writer Food Stylist TV Cooking Personality southern Hostess Sports Entertaining Tide & Tigers Today Game Day Tailgating Host Raycom Sports WBRC Fox 6How To Make Shrimp Fettuccini Alfredo

This is one of those recipes no one can seem to get enough of.
With a little preparation ahead, it’s easy to maneuver come meal time.
Follow my pointers for this classic main dish favorite.

Casual Christmas Dinner By Rebecca Gordon Buttermilk Lipstick Southern Hostess Shrimp Fettuccine Alfredo Easy Entertaining Holiday Open House Party Ideas Simple Table Top Decor

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

No. 1

The Recipe

Mise en place all of your ingredients which simply means to chop & measure them ahead.

It’s well worth it to make this in your own home rather than ordering it from a restaurant as quality & consistency can be real issues.

No. 2

The Shrimp

Get to know your local fishmonger. Steer clear of the frozen bags from other countries in the grocery store.

Cut a small slit down the back & rinse clean under cool water to devein shrimp.

The count is a range of how many shrimp to expect per pound.

No. 3

The Pasta

The recipe wouldn’t be saucy enough with an entire 16-oz package of pasta.

Sometimes I’ll pull the pasta off the heat a minute or two early. Let it stand in the water until you’re ready to drain & toss into the sauce.

No. 4

The Alfredo Sauce

The lemon adds balance & zip. Although I do not call for it in this recipe, you can certainly add a little zest for more depth. Hold the microplane grater over a cutting board, allowing the tip to rest over the surface at an angle. Swipe just the outer portion of the lemon over the tool towards the board. Turn the fruit after each swipe. You only want to collect zest with color & not the white, bitter pith just underneath the surface. Repeat the process until you have collected the amount you’d like to add to the recipe.

A Dutch oven will work in a pinch if you don’t have a large pan. It provides plenty of room to toss everything together easily.

Use a microplane grater for feathery Parmesan cheese. It will melt quickly & evenly in the reduction.

Who Makes It Possible

Alabama Seafood

Whenever I’m cooking in my home or dining out at restaurants, I support them.
Check into your local resources & get on board with quality seafood offerings.

 music to your ears
“All Of Me” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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