The most common mistake I’ve seen, is one that causes you to overcook the cream and butter. I believe the idea is to reduce the butter and cream — but all that does is make the sauce extremely thick. So thick, that it literally feels like you’re eating glue. Glue and noodles..
I also want to go on record to say, when made right — a fettuccini alfredo does not need cream cheese to make it “creamy.” It may “taste” good, but you’d be doubling up on the dairy, the fats, and everything else for no reason at all .. other than to get rid of cream cheese in your fridge that may be going bad really soon.
While that may be a preference for some, what caused me to fall in love with fettuccini alfredo was that the sauce was creamy and silky. That the noodles would glide past each other and as a noodle slithered off the fork and back into the bowl, (or onto the plate if you’re eating on a plate) a flick of sauce would splatter onto my face. That’s what a sauce is supposed to feel and taste like, to me.
The key to this is patience. Cooking the ingredients slowly allows them to integrate well into each other. Working slowly can’t help but to work to your benefit. Rest assured, that even when working at your slowest — it still doesn’t even take a long period of time to make.
So it’s been reiterated many times, making fettuccini alfredo is extremely simple! Even still, I do have quite a few tips that can help to make your dish most successful! Jump forward to the tips to learn really simple methods you can adapt to make a deliciously creamy shrimp fettuccini alfredo!