Gooped Up Fettuccine Alfredo-Style

Introduction

A delightful creation born from the marriage of a simple fettuccine recipe discovered by my wife, Glenda, attached to a bunch of fresh asparagus, this dish has evolved into a rich and creamy indulgence that captures the essence of Italian cuisine while adding a unique twist. Whether you’re hosting a dinner party or enjoying a cozy night in, this gooped-up fettuccine Alfredo-style dish serves as an exquisite appetizer, tantalizing the taste buds of your family and friends alike.

Recipe Overview

Ingredients

Instructions

1. Prepare the Pasta and Asparagus: Begin by bringing a generous 1-1/2 gallons of heavily salted water to a full rolling boil in a large pot, then add 1 tablespoon of extra virgin olive oil to the boiling water to prevent the pasta from sticking. If you’re using dry fettuccine, introduce the pasta to the boiling water and allow it to cook for approximately 10-12 minutes, or until it is almost al dente. If you opt for fresh fettuccine, the cooking time will be shorter, so keep an eye on it.

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2. Add Asparagus: Just as the pasta nears its al dente state, introduce the asparagus to the boiling pot and continue cooking for an additional 1-2 minutes. The goal is to achieve a crisp-tender texture for the asparagus while ensuring the pasta is cooked perfectly.

3. Drain and Toss: Whether you’ve used dry or fresh pasta, once cooked, drain the pasta and asparagus, then drizzle with another tablespoon of olive oil. Toss gently to coat, and set aside until needed. This step ensures that your pasta doesn’t stick together and retains its delightful flavor.

4. Sauté Aromatics: In a large, deep skillet, heat the remaining tablespoon of olive oil over medium heat until it shimmers. Add the sliced scallions, minced garlic, and prosciutto to the skillet. Sauté these ingredients until they become fragrant, allowing the flavors to meld beautifully.

5. Cook the Shrimp: Introduce the peeled and deveined shrimp to the skillet. Toss and stir until the shrimp are heated through and begin to turn a lovely pink hue, signifying that they are cooked perfectly.

6. Incorporate Cream and Cheese: Pour in the heavy cream and add the grated Parmigiano-Reggiano cheese. Stir vigorously until the cheese melts into the cream, creating a luxuriously creamy sauce that coats the shrimp and aromatics.

7. Combine and Heat Through: Now it’s time to reintroduce the drained pasta and asparagus to the skillet. Toss everything together gently, ensuring that the creamy sauce envelops the pasta and vegetables, heating through just enough to meld all the flavors without overcooking.

8. Serve and Enjoy: Plate the gooped-up fettuccine Alfredo-style immediately, garnished with additional grated Parmigiano-Reggiano cheese if desired. This delightful dish pairs beautifully with a crisp green salad and warm ciabatta bread slathered in butter, offering a comforting and elegant dining experience.

Final Thoughts

The fusion of fresh ingredients and rich flavors in this gooped-up fettuccine Alfredo-style dish not only celebrates the original inspiration from Glenda’s discovery but also invites you to indulge in a culinary adventure that will leave a lasting impression on your palate. With its simplicity and elegance, this recipe encapsulates the spirit of home-cooked Italian comfort food, perfect for any occasion. Enjoy every delectable bite!