'gooped Up' Fettuccine, Alfredo-Style Recipe

Name: 'gooped Up' Fettuccine, Alfredo-Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces uncooked dry fettuccine (or other 'long' pasta) or 12 ounces fresh fettuccine (or other 'long' pasta); 3 tablespoons extra virgin olive oil, divided; 1 bunch asparagus, rinsed, trimmed, and cut in 1 inch pieces (about 1-1/2 lb, (or more); 14 lb deli prosciutto, sliced 1/16 inch thick, cut in about 1/4 inch squares (we use Boar's Head , about); 1 lb medium to large shrimp, cooked, peeled, deveined, and each cut in 2 to 3 pieces; 3 -4 scallions, cut in 1/2 inch pieces (green onions); 2 -6 garlic cloves, thinly sliced, to taste; 2 -3 ripe plum tomatoes, seeded and cut in 1/4 inch dice (Roma); 1 cup heavy cream, about; ½ cup butter; 6 -8 ounces stravecchio cheese or 6-8 ounces good quality parmigiano-reggiano cheese, shredded or freshly grated, plus additional for passing; salt & freshly ground black pepper; green salad, as accompaniments; hot ciabatta, as accompaniments; butter, as accompaniments

Servings: persons

12 ounces uncooked dry fettuccine (or other 'long' pasta) or 12 ounces fresh fettuccine (or other 'long' pasta)
3 tablespoons extra virgin olive oil, divided
1 bunch asparagus, rinsed, trimmed, and cut in 1 inch pieces (about 1-1/2 lb, (or more)
14 lb deli prosciutto, sliced 1/16 inch thick, cut in about 1/4 inch squares (we use Boar's Head , about)
1 lb medium to large shrimp, cooked, peeled, deveined, and each cut in 2 to 3 pieces
3 -4 scallions, cut in 1/2 inch pieces (green onions)
2 -6 garlic cloves, thinly sliced, to taste
2 -3 ripe plum tomatoes, seeded and cut in 1/4 inch dice (Roma)
1 cup heavy cream, about
½ cup butter
6 -8 ounces stravecchio cheese or 6-8 ounces good quality parmigiano-reggiano cheese, shredded or freshly grated, plus additional for passing
salt & freshly ground black pepper
green salad, as accompaniments
hot ciabatta, as accompaniments
butter, as accompaniments

1
Bring 1-1/2 gallons of heavily salted water to a full rolling boil in a large pot, and add 1 Tbsp olive oil.
2
If using dry pasta, add pasta, and cook for 10-12 minutes, until almost al dente.
3
Add asparagus, and cook for about another 1-2 minutes, until pasta is al dente and asparagus is crisp-tender.
4
If using fresh pasta add asparagus to boiling water, allow to return to a boil, add fresh pasta, and cook for another 1-2 minutes, until pasta is al dente and asparagus is crisp-tender.
5
In either case, drain, drizzle with 1 Tbsp olive oil, toss, and set aside until needed.
6
In a large, deep skillet, heat remaining 1 Tbsp olive oil until shimmering.
7
Add scallions, garlic, and prosciutto, and cook until fragrant.
8
Add shrimp, and toss and stir until shrimp is heated.
9
Add cream and cheese, and toss and stir until cheese is melted.
10
Add pasta and asparagus, and toss until everything is combined and heated through.
11
Serve immediately with additional cheese on the side.
12
This goes great with a green salad and hot ciabatta bread with butter.

1312

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces uncooked dry fettuccine (or other 'long' pasta) or 12 ounces fresh fettuccine (or other 'long' pasta), 3 tablespoons extra virgin olive oil, divided, 1 bunch asparagus, rinsed, trimmed, and cut in 1 inch pieces (about 1-1/2 lb, (or more), 14 lb deli prosciutto, sliced 1/16 inch thick, cut in about 1/4 inch squares (we use Boar's Head , about), and more.

Yes, 'gooped Up' Fettuccine, Alfredo-Style falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

'gooped Up' Fettuccine, Alfredo-Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions