All you have left to do now is dish it out, grind on some fresh pepper and start twirling your quick but perfect fettuccine alfredo around your fork. One last hint: for this particular pasta dish, it is well worth the extra step of heating the plates you are going to serve it on. Just pop them in your oven (making sure they are oven-safe first!), turning it on to 200 degrees, and then taking them out right before you are ready to serve it up. The heated plates will keep the alfredo its creamy, silky self right up to the very last bite.
So go ahead and take a shortcut, fettuccine-wise!
Ingredients
Directions






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I love shortcuts like this and I do have a fondness for Fettuccine Alfredo so this is going into my recipe file. besitos, C
It’s the best of both worlds, right? Besitos back to you.
This is how I learned to make fettuccine alfredo! =D I was nearly 30 before I found out that the cheese sauces many people and places make is much more finicky and flour based. I just went around disappointed with restaurant alfredo noodles never knowing why.
Thank goodness you found out the secret! Homemade is almost always better than the restaurant kind, I find.
I have been craving cream sauce lately but somehow can’t bring myself to make it. you’ve convinced me I pretty much need to.
You do. You absolutely do.
One of my favorite dishes! Not too long ago, I saw a similar recipe that called for Parmigiano-Reggiano; I had heard of that cheese but they didn’t have it at my neighborhood grocery store (which doesn’t have a lot of selections of anything) so I looked for it online. I saw it at Amazon and thought I’d add some to an order whenever I had enough to save on shipping. Now every month or so Amazon sends me a newsletter with cheese selections and some of them are the whole wheels, one of which is $2,137.58 (80lbs) I bet I’d get tired of Fettuccine Alfredo by the time I used all that up!
wow – that is a LOT of cheese!! (I bet I could eventually use it up though…if I set my mind to it!)
This definitely looks quick and easy.. but most importantly yummy! Will give this a try for the hubby this week.
I hope he loves loves loves it!
This received rave reviews last night. Family loved it more than any Alfredo I have made in the past. Definitely going in the file as a keeper! Thanks for sharing!
Hurray! There’s something about cooking pasta in the sauce….
Genius! I hate flour-thickened sauces, almost always. They’re just too heavy for my tastes. I’d pretty much abandoned FA because of the super rich sauce. But this! Yay! I’ve still got shrimp, and I’m gonna FA them tonight, with maybe some nice baby peas. My stomach is growling, ready for dinner, and I haven’t had breakfast yet.
Thanks!
Shrimp and fettuccine alfredo is pretty much a match made in heaven, right? <3
This looks so hearty and satisfying. I will definitely try it next time I’m making a decadent meal!