Fettuccine Alfredo

Shrimp Fettuccine Alfredo

“I would love to find a really exceptional Alfredo recipe, and to be honest, I’m still looking, but this recipe is still very good and quite satisfying. What I like most about this recipe though is that unlike most Alfredo sauces, this one does not separate when reheated, making leftovers possible. A very important consideration for a single person.” – April Ferre

Fettuccine Alfredo

Course: Main Courses – Fish & Seafood, Main Courses – Pasta & RIce, Main Courses – Poultry, Main Courses – Vegetarian
Cuisine: Italian

Ingredients

  • 2 Cups Heavy Cream
  • 1/2 Cup Butter
  • 2 Tablespoons Cream Cheese
  • 3/4 Cup Parmesan Cheese
  • 1 Teaspoon Garlic Powder
  • Salt and Pepper To Taste
  • 8 Ounces Fettuccine Cooked and Drained

For Chicken Fettuccine Alfredo

  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Salt
  • 1 Teaspoon Brown Sugar
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Pepper
  • 2 Boneless, Skinless Chicken Breasts
  • Oil

For Shrimp Fettuccine Alfredo

  • 1/4 Cup Butter or Olive Oil
  • 2 to 4 Cloves Garlic Minced
  • 1 Pound Medium Shrimp Peeled & Deveined
  • Juice of 1 Lemon

Instructions

  • In a saucepan, combine heavy cream, butter, and cream cheese. Simmer until melted together.
  • Add the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes over low heat. Season with salt and pepper to taste.
  • Toss pasta with sauce, coating well. Leftovers freeze well.

Chicken Fettuccine Alfredo:

  • In a small bowl, combine basil, oregano, salt, brown sugar, cumin, garlic powder, and pepper.
  • Pound chicken breasts to approximately 1/2 inch thickness. Generously rub seasoning mixture all over.
  • Heat grill or grill pan to high and brush with oil. Grill chicken 5 to 7 minutes on the first side until dark grill marks form. Flip and cook an additional 4 to 6 minutes.
  • Remove from grill and let rest 5 minutes before slicing. Serve on top of fettuccine.

Shrimp Fettuccine Alfredo

  • In a large Dutch oven or fry pan, heat butter or olive oil over medium heat until shimmering.
  • Add minced garlic and saute 1 minute until fragrant, stirring constantly. Add shrimp and cook until just cooked through.
  • Remove shrimp to a bowl and drizzle with the juice of 1 lemon.
  • Serve on top of fettuccine, tossing with pasta to coat if desired.

2018 Adapted Recipe, Variations Added 2021 – April Ferre – Adapted from Recipe Lion & Gimme Delicious