shrimp fettuccine alfredo

fettuccine alfreado with shrimpweeknight supper

my husband fell in love w/ this dish long before he fell in love w/ 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 pt whipping cream
8 Tbsp butter, divided
1/4 cup fresh lemon juice
1 1/2 cups freshly grated Parmesan
4 scallions, chopped
1/3 cup chopped fresh parsley
3 garlic cloves, pressed
kosher salt & freshly ground black pepper

Peel & the devein shrimp.
Sprinkle w/ a little salt & pepper.

Cook the pasta according to package directions.


Reduce the cream w/ 6 Tbsp butter in a large heavy saute pan over medium-high heat.
Whisk the mixture occasionally, 8 to 10 minutes.
Sprinkle w/ a little salt and 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.

how to make shrimp pasta cream reduction Rebecca Gordon Southern Hostessthree
Melt the remaining 2 Tbsp butter in a medium saute pan over high-ish heat.
Add the garlic & the scallions.
Cook for about a minute or so until the garlic is nice & 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

How To Make Shrimp Pasta Rebecca Gordon Buttermilk Lipstick Southern Tailgating Hostessfour
Place the reduction back over medium to low-ish heat,
Add the shrimp, the cooked pasta & the parsley.
Toss it together real good w/ a pair of tongs.

Let the mixture cook a minute or two to finish the shrimp
& tighten up the sauce a touch more.

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

shrimp fettuccine alfredo rebecca gordon buttermilk lipstick southern tailgating hostessthe 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 & 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

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 & rinse clean under cool water

the count
simply a range of how many shrimp you can expect to receive per pound

the pasta

the recipe would be too dry w/ an entire 16-oz package of pasta
just eyeball it

sometimes I’ll pull the pasta off the heat a minute or two early
let it stand in the hot water until you’re 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
providing 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 & zip

use a microplane grater for feathery Parmesan
that will melt quickly & evenly in your 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.

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…

 music to your ears
“The Edge of Glory” Lady Gaga

Lady Gaga – The Edge Of Glory

 {watch the video on YouTube… uploaded by LadyGagaVEVO}

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Rebecca Gordon

Be sweet.

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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