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Shrimp Fettuccine w/ homemade Alfredo Sauce!!

by Cindy Rippe

There's NO reason to buy jarred alfredo sauce, when it's so quick and easy to make it yourself, and it tastes SO MUCH better! Here's my recipe, it's a rich, creamy parmesan cheese sauce made with real butter and cream! Try to use to most expensive parmesan cheese you can afford, and grate it yourself...it just tastes better than the pre-shredded stuff, and don't use the parmesan cheese in the can, because your sauce will come out a bit "grainy".

Here's what you need:

Shrimp Fettuccine With Alfredo Sauce

1 lb. peeled, shrimp (I went ahead and removed the tails too)

1 small package of fettuccine

1 stick of butter + 1 tablespoon

2 cloves of garlic, minced-- reserve one clove for shrimp (I used 1/2 teaspoon of the jarred garlic which equals to one clove)

1 pint of heavy cream

1 1/2 cups of fresh, grated parmesan cheese

2 tablespoons of cream cheese

salt and white pepper to taste

Make pasta according to directions. In a sauce pan over medium heat, melt butter and add garlic and cook for about 2 minutes, then gradually add heavy cream and cream cheese and slowly heat until bubbling, but do not boil. Add parmesan cheese and whisk until cheese melts. Add salt and pepper to taste. 

In a skillet, melt butter add garlic and shrimp, cook until shrimp is heated through and turns pink. Only for a couple minutes, you don't want the shrimp to get rubbery. 

Pour drained fettuccine into a large bowl, add shrimp, and alfredo sauce, gently toss and serve immediately. Grate more parmesan cheese over the top, if desired.