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Gluten-Free Shrimp Fettuccine Alfredo Recipe

By:  Gillian on June 16, 2011

The Italian dish, Fettuccine Alfredo, was created by chef, Alfredo di Lelio, in 1914 and is a variation on fettuccine al burro (fettuccine with butter). After enjoying the meal at the restaurant in the late 1920’s, newly-wed film stars, Mary Pickford and Douglas Fairbanks, brought the recipe to the U.S. where it became very popular. However, the term, “Fettuccine Alfredo” is not really known in Italy or Europe. Many sauces made from scratch are typically thickened with some kind of flour but, with this gluten-free recipe, the Alfredo sauce is thickened by mixing in and cooking egg yolks.

4 egg yolks
1 cup, half & half (i.e. cream & milk)
1 cup Parmesan cheese, grated
1/2 cup butter
1 lb raw, uncooked, shrimp, peeled and deveined
1 spring onion, chopped
1 clove garlic, minced
2 tsp fresh parsley, finely chopped
Salt & black pepper

9 oz gluten-free fettuccine (or similar gluten-free pasta, such as linguini or spaghetti).

Gluten-Free Shrimp Fettuccine Alfredo RecipeFirst, prepare and get ready all the sauce ingredients as described above. In a medium bowl, whisk together the egg yolks, half & half, and Parmesan. Cook the gluten-free pasta according to the manufacturer’s instructions, but slightly undercooked, and drain. In a large, non-stick, frying pan, melt the butter and add the shrimp, spring onions and garlic; cook with stirring over medium heat for 3-4 minutes, or until shrimp are firm and opaque. Remove pan from the heat and stir the warm fettuccine into the shrimp mixture. Add the egg yolk mixture to the shrimp mixture and cook over medium heat with occasional, light, stirring for about 2-4 minutes until the sauce thickens. Do not allow to boil. Stir in parsley and season to taste with salt and pepper. Serve immediately.

4 servings

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2 comments to Shrimp Fettuccine Alfredo

  • Alfredo e Ines Di Lelio

    HISTORY OF ALFREDO DI LELIO CREATOR OF “FETTUCCINE ALL’ALFREDO”
    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of “fettuccine all’Alfredo” (recipe in the world known).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving his first restaurant run by his mother Angelina in Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant “Il Vero Alfredo” in Rome, Piazza Augusto Imperatore n.30, which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles).
    See also the site of “Il Vero Alfredo” http://www.alfredo-roma.it/).
    We must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.

    Best regards Alfredo e Ines Di Lelio

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