Fettuccine Alfredo With Shrimp & Broccoli
F6.3 | 1/250s | ISO 200
Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by an Italian restaurateur, Alfredo Di Lelio, at his first restaurant Alfredo on the Via della Scrofa in Rome in 1914. Though pasta with butter and cheese—"fettuccine in bianco" or "fettuccine burro e parmigiano"—is common, the name "fettuccine Alfredo" is rarely used in Italy. In US cuisine it is sometimes mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp, or chicken.
There are many modifications to the basic fettuccine Alfredo which are used to lower the cost. Cream may be added to the butter. Less expensive cheeses, such as U.S.-made Parmesan cheese, an imitation of Parmigiano-Reggiano, are often used; the cheese is sometimes mixed with flour as a thickener. Thickening can also be achieved by mixing the sauce with a small amount of roux (flour and liquid butter or olive oil) as the liquid reaches boiling.
Occasionally, other cheeses such as asiago and romano may be added to alter the flavor. Other types of pasta are sometimes used. To make it a single-dish meal, chicken and vegetables, such as peas, are often served on top. Another variation uses egg in combination with cream, butter and cheese.