{alabama gulf} shrimp fettuccine alfredo

shrimp pastathe basics
the recipe

RKG Original Small MonogramShrimp Fettuccine Alfredo
Makes 4 servings
Total time: about 40 minutes

{just work in an extra spin class…I never claimed any of the recipes would be diet}

1 lb (21-25 count) fresh gulf shrimp
12-oz fettuccine pasta
1 pt whipping cream
8 Tbsp butter, divided
1/4 cup fresh lemon juice
1 1/2 cups freshly grated Parmesan
4 green onions, chopped
1/3 cup chopped fresh parsley
3 garlic cloves, pressed
kosher salt & freshly ground black pepper

Peel and devein shrimp. Sprinkle with a little salt and pepper.

Cook the pasta according to package directions. Drain.

Meanwhile, reduce the cream with about 6 Tbsp butter in a large heavy saute pan over medium-high heat, whisking occasionally, 8 to 10 minutes. Sprinkle with a little salt and pepper. You want the reduction to be a little tight, then you can smooth it out by adding in the lemon juice. Remove from heat and whisk in the Parmesan cheese until melted.

shrimp pastaMelt the remaining 2 Tbsp butter in a medium saute pan over high-ish heat; add the garlic and green onions. Cook for about a minute or so until the the garlic is nice and fragrant. Stir in the shrimp, toss in a hefty pinch of salt and pepper and 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.}

pasta tossPlace the reduction back over medium to low-ish heat, add the shrimp, cooked pasta, and parsley. Toss it together real good with a pair of tongs and let the mixture cook a minute or two to finish the shrimp and to tighten up the sauce a touch more.

{my husband fell in love with this dish long before he fell in love with me…scouts honor}

good to know

shrimp fettuccinethe dish

  • mise en place all of your ingredients {chop & measure them like a chef} before getting started b/c once you get this thing going, items will be added one after the other there at the end
  • it’s well worth it to make this in your own home rather than ordering it from a restaurant as quality and consistency can be real issues


the shrimp

  • get to know your local fishmonger {mine is Kent from Snapper Grabbers} & steer clear of the frozen bags from other countries in the grocery store. Be thankful we have strict rules in the States regarding quality control in the seafood industry
  • to devein shrimp, cut a small slit down the back and rinse clean under cool water
  • the count is simply a range of how many shrimp you can expect to receive per pound

the pasta

  • the recipe would be too dry if you were to use an entire 16-oz package of pasta, so just eyeball it
  • sometimes I’ll pull the pasta off the heat a minute or two early and let it stand in the hot water until I’m ready to drain & toss it into the sauce

the sauce

  • a Dutch oven will work in a pinch if you don’t have a large saute pan. It will give you plenty of room the toss everything together easily
  • in case you haven’t noticed, I *love* lemon… in just about everything. Cut back on it if you like but I find it adds balance and zip
  • use a microplane grater for feathery Parmesan that will melt quickly and evenly in your reduction

who makes it possible

Alabama Seafood

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

Amco Lemon Squeezer

This hand held kitchen tool is the bees knees b/c it extracts juice efficiently

 {once you master the technique, you’ll be on the edge of glory too…}

 download it & get busy {in the kitchen}
“The Edge of Glory” Lady Gaga

Lady Gaga – The Edge Of Glory

 {watch the video on YouTube… uploaded by LadyGagaVEVO}

Be sweet.

About Rebecca

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 * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer ...but doesn't care

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2 Responses to {alabama gulf} shrimp fettuccine alfredo

  1. Alfredo e Ines Di lelio April 5, 2013 at 5:04 am #


    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/.
    We must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

    • Rebecca April 5, 2013 at 8:39 am #

      Alfredo, thank you for dropping by and sharing some of your family history with us. Have a wonderful afternoon. xo, Rebecca

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