Did you know that you can serve up a dinner of grilled shrimp Alfredo in 30 minutes? It’s true! We made fettuccine pasta and Alfredo sauce from scratch for our Girl’s Night menu, and served it with delicate, perfectly seasoned Blackstone hibachi shrimp. We’ll show you easy it is to make an impressive dinner for your friends!
Fettuccine Alfredo is such a rich, delicious dish. And, it is considered the ultimate in comfort dishes by many. In our home, we often pair it with grilled shrimp.
Recently, I had the pleasure of hosting a girl’s night in my home. I love entertaining others, especially when it’s food-centered. Food just might be my “love language.” It’s one of the things in life that really brings people together.
Since I wanted to provide a cooking demonstration while preparing the meal for girl’s night, I chose an entrée that was quick and easy.
Everyone was amazed to learn that Fettuccine Alfredo less than 30 minutes to prepare. And, they were surprised by how easy it was to make, as well.
Content Covered Here
How to Make Grilled Shrimp Alfredo
Choose quality pasta to really enhance the dish. I prefer pasta imported from Italy, like this Colavita Fettuccine Egg Nests.
- Start water to boil for the fettuccine pasta. While it’s coming to a boil, start on the sauce.
- Add cream to a large skillet (at least 12 inches wide) and bring to a simmer. Heat until it’s thickened slightly and has reduced to approximately 1.5 cups. This will take about 8 minutes.
- Add pasta to boiling water and cook, following directions on package. Reserve 1 cup of the pasta water for the sauce.
- Whisk the butter, parmesan cheese, and nutmeg to the warmed cream, and season with salt and pepper to taste.
- Add the sauce to the pasta, tossing to coat. Stir in reserved pasta water a little at a time to allow the sauce to cling better to the pasta.
I added hibachi shrimp kabobs and a Caesar salad to round out the meal.
I prefer to use jumbo shrimp when I grill shrimp. They make a lovely impression when served atop the Fettuccine Alfredo.
This is one of our favorite, easy meals. Especially in the summer when it is grilling season.
Keep things easy by using packaged salad and prepared dressing.
Girl’s Night Entertaining
How to Prep Ahead When Entertaining
When entertaining, I believe it’s essential to work ahead, if possible. Early in the day, I set the table and pull out the serving dishes needed.
Then set up the beverage and appetizer areas.
Prepping is my way of staying organized and getting ahead of any last minute issues. After all, it’s so easy to get caught up in greeting guests that you forget something. Now you’re ready for a fun girls night! Get the easy fettuccine Alfredo recipe below!
Fettucine Alfredo FAQ
Since this is a creamy sauce to begin with, cheese makes the perfect addition. Add up to 1/2 cup of any melty cheese such as cheddar, mozzarella, gouda or cream cheese. Or add up to 1/4 cup Parmesan cheese. Tip: Avoid low-fat cream cheese to avoid a low-quality, grainy end result.
Extra seasonings and spices will go a long way in adding flavor to a boring jar of sauce. Some of my personal favorites include salt, pepper, Italian seasoning, dried basil, oregano, onion powder or seasoned salt. Start with small amounts (1/2 teaspoon at a time) and add as needed, in order to avoid over-spicing.
While pouring the sauce over pasta, if you feel that the sauce is too runny, then add one teaspoon of butter. Turn the heat to medium and keep stirring the mixture until it reaches the required consistency. Butter has milk and protein, which forms into an emulsion.
Easy Fettuccine Alfredo
- stock pot
- 2 cups heavy cream
- 16 ounces fettuccine (fresh or dried)
- 2 tablespoons unsalted butter
- 1 cup parmesan cheese, grated or shaved
- pinch nutmeg
- pinch pepper
- Bring 4 quarts of water to a boil in a large pot for the fettuccine. While the water is coming to a boil, simmer the cream in a large skillet (at least 12 inches wide) over medium heat until it’s thickened slightly and has reduced to approximately 1.5 cups. This will take about 8 minutes. Cover with a lid and keep the cream warm (a very gentle simmer is okay).
- Add 1 Tablespoon of salt to the water when it's reached boiling and add the pasta. Cook, stirring often, until it's al dente (following time listed on bag of pasta). Reserve 1/2 cup of the pasta water before draining the pasta. Return drained pasta to the pot.
- Whisk the butter, parmesan cheese, and nutmeg to the warmed cream, and season with salt and pepper to taste. Add the sauce to the pasta, tossing to coat. Add the reserved pasta water a little at a time to allow the sauce to cling better to the pasta. Serve right away.
I used a prepackaged salad for the Caesar salad.
I had a great time with the girls and received many compliments on the meal. Try this one for yourself and let me know how it turned out!
Share your pics of my recipes on Instagram with the hashtag #thefeatherednester, or on my FB page.