Weeknight Supper: Shrimp Fettuccine Alfredo

How To Make Shrimp Fettuccine Alfredo By Rebecca Gordon Shrimp Pasta With Cream Reduction Parmesan Cheese Buttermilk Lipstick Southern Hostess Holiday Entertaining Easy Christmas Meals Fast Special Meals Alabama Gulf Shrimp Seafood Eat Local How To Decorate for Christmas PartiesWeeknight Supper

My husband fell in love with this dish long before he fell in love with me…
Scouts honor.

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

Peel & the devein shrimp. Sprinkle with a little salt & pepper.
Cook the pasta according to package directions. Drain.
Reduce the cream with 6 Tbsp 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
you can smooth it out by adding in the lemon juice

Remove from the heat. Whisk in the Parmesan cheese until melted.


Melt the remaining 2 Tbsp 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.

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

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

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.

The Shrimp

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

To devein shrimp,
cut a small slit down the back & rinse clean under cool water.

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

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.

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 6The Sauce

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.

The lemon adds balance & zip.

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

who makes it possible

Alabama Seafood

fresh, fresh, fresh
Whenever I’m cooking in my home or dining out at restaurants,
I make sure to support them.
Check into your local resources and get on board.

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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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