Fettuccine Alfredo with Shrimp

The first recipe I learned to cook was my dad's fettuccine alfredo with shrimp. My dad is an excellent cook and for many years I simply assumed that my mom could not cook because she didn't. My dad loves rich foods and bold tastes, so when he made his version of alfredo he didn't mess around.

A few years back I decided to make this for a girl friend of mine. She wanted to have a dinner party but didn't know how to cook and I wanted to have a dinner party but lived in an apartment, so we decided to co-hostess. The day of the event we went grocery shopping together and she suggested we split the list so we could get out of there fast. It was at that moment that I realized my friend had no clue what was in store for her. She asked me which aisle she would find the "can of alfredo sauce." I stood in stunned silence for a few seconds and then burst into uncontrolled laughter. I informed her that we were making the sauce from scratch and she replied "you can do that?" I was floored. I knew my friend didn't cook but I had know idea how kitchen challenged she was.

Later on while making the sauce at my friends house I asked her for a whisk. With blank, blinking doe eyes, she asked me in all seriousness, "what's a whisk?" Once again I found myself laughing uncontrollably and trying to explain to my dear friend what a whisk looked like. I described it as looking like a light bulb made out of wire. She jumped up and down excitedly and said "Oh! I have one of those." Too funny!! This woman is no idiot, she's the VP of a HUGE financial company, she went to Berkley for cripes sake!

Anyway, I have modified Dad's recipe to make it a little less fattening, but the results are still the same, simple, delicious fettuccine alfredo you're going to LOVE.

Ingredients:

8 oz whole grain fettuccine noodles (Barilla makes an excellent tasting version. Dad always liked to use a combination of regular and spinach fettuccine because it tastes great and looks yummy.)

1/2 pin Fat Free Half and Half (Dad uses full loaded, however it is virtually impossible to tell the difference)

4 oz unsalted butter

2 oz finely grated Parmesan

2 oz finely grated Romano (most recipes only call for Parmesan, however Dad likes to buck the system. Plus Romano has a wonderfully rich taste that really adds to the sauce.)

1lb medium shrimp, raw, peeled, tails off *

A couple sprigs of fresh parsley

Salt and Pepper

Instructions

Cook your fettuccine according to package directions adding a pinch of salt to the water. While waiting for the water to boil start grating your cheeses. Combine the cheeses together and set them aside. Cut the butter into cubes, so it melts faster. Combine the cream, butter, and cheeses in a medium sauce pan. Place in on the stove over medium, stir ingredients until butter melts. Add salt and pepper to taste. Reduce heat to low, just to keep the sauce warm, continue to stir occasionally so your cheese doesn't clump at the bottom of the pan. A whisk works excellent.

Using a medium skillet, saute shrimp until they are pink. I like to coat my pans with extra virgin olive oil. I have this wonderful sprayer I can put my evo in and it sprays just like Pam, but it's healthier! Dad likes to saute the shrimp in 2 tbsp of butter, but I think that adds unnecessary calories and fat, so I just use olive oil.

Once your shrimp are ready combine your pasta and your sauce and toss. Once your fettuccine is well coated add the shrimp and gently fold them into the pasta to get them coated with the sauce as well. Tossing works best, if you use a spoon be very gentle or you will break apart your shrimp.

Arrange your pasta on the plate and sprinkle with the fresh minced parsley. I like to serve my fettuccine with freshly steamed broccoli, but it's your dinner, make it your own.

* If you are not partial to or are allergic to shell fish, I would recommend substituting with grilled chicken, or immitation crab chunks. Or just plain leave it all out and just have the fettuccine Alfredo.