Fettuccine Alfredo is a classic American pasta dish with just a few simple ingredients. It pairs beautifully with shrimp or chicken and is a favorite in our house with my kids!
One thing leads to another on this blog. My recipe for Air Fryer Shrimp Tacos is currently number one on Google. But that exact set of words isn’t searched much. But Air Fryer Shrimp is. In thinking about what to serve with air fryer shrimp, fettuccine alfredo was the obvious choice. My daughter recently made us dinner and she chose to make fettuccine alfredo with shrimp. Not this recipe, but she did a fantastic job – especially for a 12 year old. So here we go with a video tutorial for fettuccine alfredo…
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Watch how to make Fettuccine Alfredo:
Is Fettuccine Alfredo Italian?
No. Pasta is Italian. Pasta in Bianco is plain pasta and in Italy they might put a little butter and Parmesan with it. My daughter especially loved buttered pasta when she was younger so that’s probably why she’s drawn to Fettuccine Alfredo now. But the creamy sauce we know and love here in America is not Italian. You can read more in-depth about it HERE.
Can Fettuccine Alfredo be frozen?
I do not recommend freezing this sauce. It’s so simple to make. It honestly is an exercise in stirring more than anything (as you can see from the video). Make it and eat it. Refrigerate the leftovers for one day. Mix in a little milk to reheat the pasta in the microwave the next day. Do not mess with freezing this delicate and decadent sauce.
What goes with Fettuccine Alfredo?
Shrimp or Chicken or Broccoli. I’m going to publish a recipe for Air Fryer Shrimp after this recipe and I’ll link it HERE. In the meantime check out these related recipes:
- Grilled Lemon Chicken Alfredo
- Air Fryer Shrimp Tacos
- Easiest Broccoli Salad
- Best Grilled Chicken Breast
- Grilled Shrimp Skewers
- Roasted Broccoli
- I use this garlic press – you don’t have to peel the garlic cloves first.
- Pour a little pasta cooking water into a measuring cup set into your pasta strainer – you only need about 1/2 cup.
- This is the pan I use to make the Alfredo sauce.
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- 1 lb fettuccine pasta
- 8 tbsp salted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup pasta cooking water
- 1 1/2 cups freshly grated Parmesan cheese
- cracked black pepper
- freshly grated nutmeg
- Cook the fettuccine according to package directions. Reserve about 1/2 cup of the pasta cooking water.
- In a large, non-stick sauté pan, heat the butter over medium heat until melted.
- Add the garlic and cook for about one minute, until fragrant.
- Stir in the heavy cream.
- Stir in about half (1/4 cup) of the pasta water.
- Stir in half of the Parmesan cheese and stir until melted.
- Turn the heat to low.
- Mix in the remaining pasta water with the cooked pasta so it's not sticking together.
- Add the cooked fettuccine and the remaining Parmesan cheese to the Alfredo sauce.
- Stir until well combined.
- Season the pasta with a little cracked black pepper and freshly grated nutmeg.
- Serve immediately.