Alfredo sauce, a creamy and indulgent staple in Italian cuisine, traces its origins back to the early 1900s. It was created by Alfredo di Lelio, a Roman restaurateur who sought to prepare a dish that would entice and satisfy his wife, Ines, during her pregnancy. Using just butter, Parmesan cheese, and fettuccine, he crafted a simple yet luxurious sauce that quickly gained popularity. The dish became a sensation in America after Hollywood stars such as Mary Pickford and Douglas Fairbanks dined at his restaurant and brought the recipe back home, leading to the widespread acclaim of Fettuccine Alfredo.
As Alfredo sauce has evolved over the years, so too has the approach to cooking it. The traditional preparation methods have been adapted and refined, paralleling a dedication to innovation in cookware technology. Using high-quality, non-toxic stainless-steel cookware, like Health Craft's induction-ready options, significantly enhances your cooking experience. The right tools allow you to master classic dishes such as Alfredo sauce, ensuring that each ingredient shines through while maintaining the integrity of the meal.
EQUIPMENT: Kitchen Machine Food Cutter, measuring cups and spoons, 11-inch WOK stir fry skillet or large sauté skillet, 2 Qt. saucepan
PREPARATION: 25 minutes – Makes about 1.5 cups or 4 servings.
INGREDIENTS:
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 5 cups cream or half-n-half
- ¼ teaspoon onion powder
- ¼ teaspoon white pepper
- ¼ teaspoon fresh grated nutmeg
- 1 tablespoon Chardonnay wine or other dry white wine
- 1 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, #1 grater cone
- ½ teaspoon crushed anise seed
- 16 to 20 shrimp peeled, deveined, and parboiled
DIRECTIONS:
Prepare a roux: In the Stir Fry Skillet or 3 Qt. saucepan over medium heat, 275°F, melt the butter until slightly separated; simmer 1 to 2 minutes. Do not allow the butter to burn or turn brown. Stir in a little bit of flour at a time and cook, stirring. The roux is cooked sufficiently when it is light blond and has a slight aroma of baked cookies, 10 to 15 minutes.
Prepare the white sauce: Béchamel is a creamy white sauce prepared by incorporating a roux into cream and seasoned with nutmeg, onion or onion powder, white pepper, anise seed, stirred or whisked until the sauce thickens. Add the cream. Stir or whisk to combine until steam appears on the surface. Do not boil. Add the onion powder, white pepper, nutmeg, and wine, and whisk in the cheese, a little at a time. Cook, stirring, until the sauce thickens, 10 to 15 minutes. Stir in the anise seeds, if using.
Cooking fettuccine pasta to perfection is an art that can elevate your culinary skills and delight your taste buds. To begin, ensure you have high-quality, non-toxic stainless-steel cookware that promotes health and safety in your kitchen. Start by bringing a large pot of purified water to a rolling boil. Once the water is boiling, add the fettuccine and stir gently to prevent sticking. Cook the pasta according to the package instructions, typically around 8-10 minutes, or until it reaches an al dente texture.
Pre-Cook the Shrimp: In the 2 Qt. saucepan over medium heat, boil shrimp in purified water until just pink outside and opaque in the center, about 2 minutes for most sizes of peeled shrimp, a minute or two longer for shell-on shrimp or for extra-large or jumbo shrimp. Note: do not use chlorinated tape water to cook shrimp.
Serve Alfredo Sauce sparingly to enhance the flavors of appetizers, vegetables, entrees, and pasta.
Our Health Craft 5-Ply Full-Body Induction Compatible 11-inch WOK was designed originally by Chef Tell specifically for preparing sauces. It is a great WOK as well. Click on photo for more info.