In addition to grilled chicken and roasted vegetables, this Fettuccine Alfredo also goes great with seafood: grilled or sauteed shrimp, scallops, or lobster. Definitely a keeper!
Course Main Course
Cuisine American, Italian
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
2shallots, minced, or 2 tablespoons of minced onion
2garlic cloves, minced
1cupParmesan cheesefinely shredded
¼teaspoonblack pepperfreshly ground
fresh parsleyfor garnish, optional
Bring a large pot of water to boil and cook the fettuccine in boiling salted water until al dente. Drain and reserve ¼ cup of the pasta cooking liquid. You can actually reserve more than ¼ cup of the pasta water in case you need to thin up the sauce later.
While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add minced shallot (or 2 tablespoons of minced regular onion) and minced garlic and saute until tender. Add 1 cup heavy cream and bring to a boil. Cook for a minute. Remove from the heat.
Add the pasta + ¼ cup reserved pasta cooking liquid to the saucepan with the butter-cream sauce. Add half of the Parmesan cheese (½ cup) and toss to combine thoroughly – over medium heat. Stir the sauce constantly so that it doesn’t stick to the bottom of the pan. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
Adapted from Food Network. Recipe can be reduced in half, and it SHOULD be reduced in half if you’re serving FEWER than 6 people – because Alfredo sauce is best served fresh, without reheating.