Although there can be assorted variations, the classic rendition is of creamy buttery sauce.
Add-ins are up to creative whims.
Otherwise, the Menu Shoppe has it covered…more classic finds.
5 tablespoons unsalted butter, cut into pieces
12 oz dried egg fettuccine
1/4 teaspoon salt, or to taste
2 oz finely grated Parmigiano-Reggiano (1 cup)
Melt butter in a heatproof serving bowl in middle of oven, about 5 minutes. Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain fettuccine in a colander. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Season with salt and pepper to taste, then sprinkle with remaining cheese.
Chalk Hill Estate Vineyards & Winery Sauvignon Blanc Russian River 2008
Santa Barbara Winery Sauvignon Blanc Santa Ynez Vallery 2008
Shrimp Fettuccine Alfredo
1 tablespoon butter
1 pound cooked shrimp – peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente– drain. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken. When sauce has thickened, combine with cooked pasta noodles–serve hot.
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