Best Cooking Oils: Shrimp Fettuccine Alfredo

Sunday, September 2, 2012

Shrimp Fettuccine Alfredo

Refrigerated pasta is a time-pressed cook's secret weapon, cooking up in a flash. Reserved pasta water will give your alfredo sauce the right consistency.The inspiration for this recipe came from my brother-in-law. He used to own a successful Italian restaurant and made my family a to-die-for shrimp Alfredo a few years back. Of course, it was the real deal, full of heavy cream and butter. We wanted to duplicate this hearty comfort food but make it lighter. We recently made the following recipe using “half and half” instead of full cream and eliminating most of the butter. It still has the rich flavors and creamy texture but we don’t feel so guilty after each bite!