Fettuccine Alfredo is one of life’s greatest comfort foods. It’s creamy, cheesy, carb-y, and super flavorful. This version, with added shrimp, not only boosts the flavor but also provides some lean protein. Follow these tips to avoid common mistakes and make the best Fettuccine Alfredo:
Tips for Perfect Fettuccine Alfredo:
Overcooking the Pasta:
Aim for al dente pasta—firm to the bite. Taste your pasta 3 to 4 minutes before the recommended cooking time on the box. It should still have some firmness in the center. This way, when added to the sauce, it will cook to perfection without becoming mushy.
Overcooking the Shrimp:
Shrimp cooks very quickly, sometimes in just one minute. As soon as they turn from gray and translucent to pink and opaque, they’re done. Remove them immediately and set aside, but keep any juices in the pan to add flavor to the sauce.
Curdling the Sauce:
To avoid curdling, add cold milk and cream before the egg yolk. Whisk immediately after adding the yolk to prevent clumping. Alternatively, whisk the heavy cream, milk, and yolk together in a separate bowl and pour the mixture into the pan.
Using Pre-Grated Parmesan:
Pre-grated Parmesan often contains preservatives that can affect texture and melting. For a smoother, creamier sauce, use freshly grated Parmesan, Parmigiano Reggiano, Locatelli, or Pecorino Romano.
Ingredients:
1 lb. fettuccine
3 Tbsp. butter, divided
1 lb. shrimp, peeled and deveined, tails removed
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 Tbsp. all-purpose flour
1 cup heavy cream
1/2 cup whole milk
Continued on next page 👇(page 2)👇
