“Fettuccini is macaroni for adults”
Mitch Hedberg

I was taking a peek at a recipe from Eric Ripert that sounded good and of course I really adapted the recipe from his Instagram “Shrimp Pasta” recipe. The seasoned shrimp sounded great and I changed it up a bit and went on to make fettuccine Alfredo. I haven’t made Alfredo in ages and I really needed to babysit it so as to get a nice creamy sauce so I added the water slowly while blending…no cream in this recipe.

For the sautéed shrimp simply choose your seasonings according to your, sauté oil hot pan for about 2 minutes until the shrimp turns pink, and deglaze with a splash or two of white wine (Pinot Grigio) remove from the heat and serve over your finished macaroni. Season to taste and yes I love pinches Calabrian Chile flakes.

I did make half of the recipe and it will serve 4.

• 1 lb fettuccine noodles, dry
• 12 Tbsp unsalted butter
• 6 ounces grated Parmigiano Reggiano
• salt, to taste, but since I used salted butter I left it out

1. Bring your pasta water to a boil and add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes. 
2. While the pasta heats, gently melt the butter over medium heat in a large, non-stick skillet with high sides. 
3. Drain the pasta reserve the pasta water, and transfer the pasta to the skillet with the melted butter. 
4. Toss the pasta with a tongs to combine.
5. Reduce the heat to medium low. Add a handful of grated cheese and a ladle of hot pasta water, tossing the pasta continuously with your tongs to incorporate the cheese. 
6. Add more cheese, a little at a time, tossing between each addition, until all the cheese has been used. 
7. Add more hot pasta water as needed to melt the cheese so that it coats the noodles. (But, be careful not to add too much. You don’t want a watery sauce.) 
8. Taste the pasta and adjust the salt as necessary. 
   
   Serve immediately with shrimp