SHRIMP ALFREDO

DOUGLAS F AIRBANKS and Mary Pickford were on their honeymoon in Rome when a photographer caught them eating a pasta dish of noodles with cheese and butter at a modest trattoria, Alfredo’s. The U.S. press picked up the story, and Fettuccine Alfredo became an instant craze—with one difference. A savvy studio publicist didn’t want the stars seen eating such simple fare, so cream was added to the reported recipe. We’ve added shrimp to make this classic even more luxurious. MAKES 6 SERVINGS

INGREDIENTS:

1 pound dried fettuccine
4 tablespoons (1⁄2 stick) unsalted butter
1 pound small shrimp (more than 55 per pound), peeled and deveined
1 cup heavy cream
3⁄4 cup coarsely grated Parmigiano-Reggiano (about 3 ounces)
Salt and freshly ground black pepper to taste

PROCEDURE:

1. Bring 6 quarts salted water to boil in a large pot over high heat. Add the pasta and cook according to the package directions until al dente, usually 6 to 8 minutes.

2. Meanwhile, in a saucepan large enough to cook the shrimp and eventually hold the pasta, melt the butter over medium heat.

3. Add the shrimp and stir to coat them with butter. Add the cream and bring it to a simmer. Cook, stirring frequently, until the shrimp are pink and the cream is slightly thickened, about 3 minutes. Turn off the heat.

4. Drain the pasta and add it to the pan with the shrimp. Turn the heat to medium and cook, stirring and tossing, until the sauce is bubbling and the pasta is well coated.

5. Add the cheese and continue tossing until the cheese is melted and the sauce is smooth, about 1 minute. Add the salt and pepper. Serve immediately.

BLUE CHEESE SHRIMP ALFREDO Reduce the Parmigiano-Reggiano to 1⁄2 cup and add 1⁄4 cup crumbled blue cheese (such as Gorgonzola, about 2 ounces) with it.

FOUR-CHEESE SHRIMP ALFREDO Reduce the Parmigiano-Reggiano to 1⁄4 cup, and add 1⁄4 cup grated Asiago (about 2 ounces), 1⁄4 cup crumbled blue cheese (such as Gorgonzola, about 2 ounces), and 1⁄4 cup diced Fontina (about 2 ounces) with it.

ROCK SHRIMP ALFREDO Substitute 1 pound peeled and cleaned rock shrimp for the small shrimp.

SHRIMP ALFREDO BASILICA Add 1⁄4 cup shredded basil with the cooked pasta.

SHRIMP ALFREDO CARBONARA Add 1 cup crumbled cooked bacon (about 6 strips) with the cooked shrimp.

SHRIMP ALFREDO FLORENTINE Add one 10-ounce package frozen spinach, thawed and squeezed of excess moisture, with the cream.

SHRIMP ALFREDO ROMANA Add 1 cup fresh or thawed frozen peas with the cream.

SHRIMP ALFREDO WITH MUSHROOMS Sauté 2 cups sliced button mushrooms in 2 tablespoons unsalted butter in a medium skillet over medium heat until they release their juices, about 5 minutes. Drain and add them with the cooked shrimp.
SHRIMP ALFREDO WITH SUN-DRIED TOMATOES Drain and chop 1⁄2 cup sun-dried tomatoes packed in oil. Add them with the cheese.
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