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Fettuccine Shrimp Alfredo

February 22, 2013

Although this is a superb and luscious main course I truly love it as a first course for very special dinners such as Valentines Day.  It is a way of enjoying ‘surf and turf’ yet ‘ultimately separate’, while drawing out the dinner with guests and conversation for the benefit of all the senses.


Fettuccine Shrimp Alfredo


  • 1 C. Unsalted Butter (2 sticks)
  • 1/2 lb. Parmesan Cheese (grated)
  • 1/2 t. Salt (taste for accuracy)
  • 1/4 C. Fresh Parsley (chopped)
  • 1 lb. Medium Shrimp (cleaned, tails removed)
  • 1 lb. Fettuccine
  • Additional Parmesan Cheese (for garnish)
  • Parsley (for garnish) optional


  1. Bring a large pot of water to a boil
  2. Add the fettuccine and cook until al dente
  3. Simultaneously in a large pan melt butter and cheese on low heat forming a smooth cream
  4. Add the shrimp and stir while cooking (approx. 5 minutes)
  5. Strain the pasta (reserve a small amount of water for tossing)
  6. Add pasta to the cream and shrimp mixture and toss, heat on low and slowly
  7. Plate the pasta on a warmed plate
  8. Add grated cheese and fresh parsley for garnish




(Serves 4-6)

Inspired by my very good friends Rudolph Valentino (Rudy) Popolo, Tommy Mannino and the dear “Alfonso”

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