Fettuccine with Alfredo Sauce and Shrimp
3 servings
30 minutes
Fettuccine with Alfredo sauce and shrimp is the embodiment of Italian elegance and flavor balance. The dish's history traces back to the classic Alfredo sauce created in the early 20th century by Roman chef Alfredo di Lelio. Over time, it gained popularity for its rich creamy-cheesy texture. In this version, the recipe is enriched with tender shrimp, adding a touch of sea freshness and lightness. The sauce envelops each twist of fettuccine, creating a harmony of thick, velvety consistency with herbal aromas and the spiciness of blue cheese. This dish is perfect for a cozy dinner or special occasions when you want to enjoy authentic Mediterranean flavors.
1
Chop parsley and blue cheese finely. If using harder varieties like Parmesan, use a grater.
- Parsley: 2 sprigs
- Blue cheese: 70 g
2
Clean the shrimp from their shells.
- Shrimps: 100 g
3
Prepare the pasta.
- Fettuccine pasta: 300 g
4
Now it's time to prepare the sauce. Melt the butter in a hot pan, being careful not to burn it, or it will start to darken. Once it's fully melted, pour in the cream. Stir constantly until the sauce begins to thicken. Add salt and pepper to taste.
- Butter: 50 g
- Cream 20%: 200 ml
5
The sauce is starting to thicken but is still liquid. Add cheese and herbs. Mix again. The consistency should be such that it leaves a trace when you run a spatula through it.
- Blue cheese: 70 g
- Parsley: 2 sprigs
6
At the very end, add the shrimp and after 1 minute — the cooked pasta. Mix everything well and serve immediately!
- Shrimps: 100 g
- Fettuccine pasta: 300 g
7
The dish has a very creamy cheese flavor, rich in aromas of herbs and the pasta itself.