Fettuccini Alfredo
But this is a little different than you eat in the restaurants.
In July my husband and I went to Italy. I planned that I would eat Fettuccini Alfredo there. We asked the tour guide and learned the restaurant’s name, it’s known as the creator of this pasta. It was our last day in Rome.
When we went there at lunch time it was closed even though it’s written on the door that it is open everyday for lunch and dinner. I was dissapointed but I was dead set eating it at that hour so I called our tour guide back and asked if there was another restaurant that does it (where ever we ate in Italy there was no Fettuccini Alfredo in any menu).
Anyway, he said that there was another restaurant and the owner was previously partner with the restaurant owner that we went.. It wasn’t very far; we went there and achieved my dream but I was very disapointed because of the price.
It was EUR 25 which is USD37.50… How would you like to pay that? We have 0% financing available 
Well I’m not going to write you the original recipe of Fettuccini Alfredo, this is a little different but it’s as good as the original. You can use chicken instead of shrimp or you can just make it with mushrooms.
1 stick butter
1/2 pint heavy cream
1/2 cup grated Parmesean cheese
1/2 cup grated Romano cheese
1/2 cup fresh sliced mushrooms
1/2-3/4 pound large cooked shrimp(I use 3/4 pound)
2 cloves garlic (minced)
4 tablespoons olive oil
1 tablespoon freshly ground pepper
Fettucine
In large skilltet, over low heat, saute mushrooms and garlic in oil until tender. Add shrimp, saute 3 to 4 minutes, set aside. Boil water for pasta.
In a large saucepan, melt butter over low heat. Add cream. When cream is warm, add shrimp-mushroom mixture. Stir gently, cover and keep on low heat.(Pasta should be cooking, and timed so that the pasta is finished when the sauce is.) Slowly add cheeses to shrimp mixture, stirring constantly, until melted. Add pepper. Pour over pasta. Sprinkle with parsley. Serve immediately.
Cook Fettuccine, al dente, drain. Drizzle and mix with some olive oil so pasta doesn’t stick. Put pasta in a large serving dish.
Bon appetit.
Tags: butter, chicken, fettuccini alfredo, food, italy, mushrooms, pasta, restaurant, shrimp