As you all know, I love me some pasta and fettuccini alfredo is not only the easiest but it’s arguably the most delicious! The sauce consists of 3 ingredients & the whole meal will take about 15 minutes to throw together. AKA the most perfect Meals Made Easy recipe! Also, perfect for a large crowd!!
When you learn how to make a simple Alfredo sauce you can do SO much more with it! Cajun pasta, pesto cream, sundried tomato pasta, creamy red pepper sauce, literally the options are endless. So, I’m going to break this down and give some tips to help this turn out flawless for you every time!
I, unfortunately, am not a shrimp fan so I just cook up some chicken and feed the shrimp to my hubby and son. However, if you are a shrimp lover it pairs so nicely with the sauce & it cooks so quickly! Today I’m going to share the shrimp recipe but if you like chicken season it the exact same way and just cook on a skillet until cooked through.
Don’t forget to scroll to the bottom for all the tips & tricks but all you need for the sauce butter, heavy cream & parmesan cheese. I know, it’s not the healthiest dish but everything in moderation is my motto. So, grab your ingredients and let’s get to it!
Shrimp (or Chicken) Fettuccini Alfredo with Simple Herb Garlic Bread
Feeds 4-6
Tools:
Sauce pan
Oven (preheat 375)
Large pot
Ingredients:
1 lb jumbo shrimp
Cajun seasoning (slap ya mama)
1 tbsp olive oil
1 lb fettuccine or pasta of your choice
1/2 stick butter
1 cup heavy cream
1 cup grated parmesan cheese *see notes*
For the Bread
1 large French loaf
1 bunch parsley
1 stick butter
1 tbsp garlic salt (less if using salter butter)
1/4 cup grated parmesan cheese
Directions:
Add water to your large pot and bring to a boil. Add in a good amount of salt to season the water.
Peel, devein & season your 1 lb shrimp generously with Cajun seasoning. I use Slap Ya Mama!
In your small sauce pan add in 1 tbsp of butter or olive oil and bring to medium/high heat. Let your pan get hot and then add in your shrimp. Cook until pink throughout, about 1-2 minutes per side. Remove from pan and set aside.
Drop your 1 lb pasta and cook until al dente. It usually takes fettuccini about 10-12 minutes. Boil your pasta while your making the sauce.
In the same pan you cooked your shrimp, add in 1/2 stick of butter and 1 cup of heavy cream. Turn your heat to medium and stir to melt the butter. You want to bring this to a simmer. So let it bubble slightly around the edges, about 3-5 minutes and then reduce the heat all the way down to low.
After a couple of minutes on low, SLOWLY stir in your 1 cup parmesan cheese. This is where it is important to have freshly grated or Sartori Brand Grated. *See notes*
Once you’ve stirred in your cheese it should come together quickly. Keep the heat low and let it thicken. It should take about 3-5 minutes. If it gets too thick just ladle in more pasta water, if it’s not thick enough turn the heat up a tiny bit! (See notes)
Once the sauce has gotten to a nice thick consistency it should coat the back of a spoon! Taste & season with a little salt and pepper if necessary.
When your pasta is cooked, add it straight to the sauce and mix to combine & coat each noodle. Add back in your shrimp to warm back through.
Garnish with more parmesan and a little bit of chopped parsley. Serve and enjoy!
For the Bread:
In a bowl add 1 bunch chopped parsley, 1 stick softened butter, 1 tbsp garlic salt (less if using salter butter) & 1/4 cup grated parmesan cheese. Mix well!
Cut your bread in half lengthwise and spread the butter all over both sides.
Bake on the middle rack at 375 for 10-12 minutes until the inside is nice and soft and the outside is crispy!
Cut into pieces and enjoy!
TIPS & TRICKS for the cream sauce
The sauce (butter & cream) CANNOT be too hot before you add your cheese. So make sure to bring it just to a simmer. Meaning, little bubbles around the edge of the pan but not bubbling throughout.
Keep your heat low after adding in your cheese! The theme here is we don’t want the cheese to separate so keeping a nice low heat helps with that. It shouldn’t clump at all!
The cheese is so important. I know I’ve said it 3 times but it must be fresh grated, SARTORI BRAND grated, or the green canned kind works here! No shredded cheese, chunks of cheese or anything else! See below for exact brands I like!
Sartori Brand Cheese: Click here
Fresh Parmesan: Click here
Canned Cheese: Click here
If your sauce gets too thick on you just add a tiny bit of pasta water, about 1/2 cup at a time and it should thin right out. Adding the pasta straight to the sauce without draining also helps finish the sauce!
If your sauce isn’t thickening up, turn the heat up a bit and let it come to a tiny boil, but stir constantly and make sure this is after you’ve incorporated your cheese.
I think that’s all the tips you will need!! This does take practice but just follow the tips & I know it will turn out perfect! As always, feel free to email, DM or comment here if you have any questions! I know you guys are going to love this one! Enjoy!
Xoxo, Caroline