Fettuccine Alfredo (also known as pasta al burro or pasta Bianca) is an ancient and simple pasta recipe first mentioned in the 15th century. The second life was breathed into it, at the beginning of the last century, by the chef Alfredo Di Lelio. Later, the recipe was developed and modernized, especially outside of Italy. The original list of ingredients has been significantly expanded. Today I offer you just such a modernized version of cooking fettuccine Alfredo with shrimp.
Immediately put the water on the fire. It won't take us long to make the sauce.Shrimps are cleaned and dried. Salt and pepper on both sides. And fry, too, on each side for a couple of minutes. Then we put it aside.
In the same pan, melt the butter and add the olive oil. And fry the onion.
Add the garlic and continue to fry.On a packet of spaghetti, we look at how much time they need to cook and throw them in such a way that they are ready just in time for the sauce to be ready.
Add the cream. Salt, pepper, add oregano and nutmeg.
Add the grated Parmesan and melt it.
When the fettuccine is ready, pour a Cup of water from them and transfer to the sauce, then mix thoroughly.
Add the shrimp and parsley and mix again.
Estimate the density of the sauce. If it is too thick, add a little water (cast from the spaghetti) and dilute to the desired consistency.