Alfredo, originally a simple mix of Parmesan and butter, was designed as comfort food by Italian chef Alfredo di Lelio. In America, the dish has become richer and creamier, often featuring additions like chicken or shrimp. This article presents a twist on the traditional fettuccine Alfredo recipe by incorporating blackened steak and shrimp, enhancing the flavors. The method of blackening coats the proteins in seasonings before searing them, resulting in a flavorful crust while keeping them tender inside, ultimately marrying the richness of the sauce with the distinct smoky elements of the meat.
Creamy, rich, and a little bit gluttonous, Alfredo is the comfort food of the pasta world... This recipe reimagines shrimp Alfredo by adding blackened steak.
The original dish was simple, consisting only of Parmesan and butter, a true testament to the Italians' 'less-is-more' approach.
In America, Alfredo is usually taken a few steps further, becoming richer, creamier, and even more cheesy.
With blackening, the proteins are coated in a blend of chile powder, garlic powder, paprika, and sugar before being seared in piping-hot butter.
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