I really like the way you prepared this dish..My seven year old grandson and I just made shrimp and crab Alfredo tonight and we just finished eating. Thanks Hedy.
Chuck I am so thrilled that you involve your grandson! I did the same with all three of my "boys" (that are all teenagers now) and they all three know how to shake a pan in the kitchen! LOL
All nine of my sons and my daughter were taught to help and cook. They all cook better than I do. All are grown now and fortunately I receive invites to lunches and dinner often. Funny how all that works out. LOL, It was part of my senior planning. :)
Thank you honey for watching! Yes ma'am, it sure helps, I started doing that paper towel trick when I was a teenager to the horror of my Mama LOL! Then she AND my Daddy started doing it too! LOL
So I’m going to make this recipe for the second time. First time I used WAY too much butter. Other than that it was PERFECT! Everyone gobbled it up. I also added sliced mushrooms that I sautéed with my miced garlic. Thanks for the delicious recipe hedy!
I love it I love it I love it....I can see myself doing the tapping thing with the paper towel. I love it. This meal has always been my husband's fav...I love it and your video.
I have my own recipe but I am going to try yours next time. Look's very tasty. Never would have thought to sautee the shrimp in butter first. I bet Old Bay seasoning would be good too.
Am really thankful for those who share their cooking skills and secrets. Impressive. It's just that sometimes you get everything ready and the presenter gets to indulgent talking, and taking so long, I have to stand up and do something else. Next thing I know, skipped some important parts. Then I wind up putting the ingredients in the freezer and forget about them. There might be technical rules for presentations like these. Like PowerPoint has.
here's an idea. mix the cream cheese with the 1/2 and 1/2 in a blender before placing it in the sauce pan. the cheese is already mixed and ready for cookin. I'm hungry.
Looks sooo good! It even looks better than some that I've had at some restaurants lol. Thank you so much for uploading this video.By far the best one I've found so far. Can't wait to make this.
Well thank you for that! I do admit it is really good, so very easy to make. My preference is to use fresh shrimp, though I just used what I had on hand. :D
I totally agree with how you made your alfredo sauce a little on the thin side and you made a bunch of it bc it will thicken up quite a bit and end up being a little on the dry side and I like lots of sauce bc it's just so much better imo and it's great for later on when warming it back up for leftovers. Gotta have leftovers!! 🤗😋😋 Great video and you got a nee subscriber!!
Hey there Cathy! Thank you honey and WELCOME!! I thank you for subscribing! YES it is really a great sauce, I do like it on the thin side as you said it does thicken. I appreciate you so much! I sure hope that I have many videos that you will enjoy! :D
Oh my God this looks so delicious. I made the cajun spice from your video recently and it makes delicious fried chicken. Can't wait to try it with this Shrimp Alfredo :)
+Shaleena Rozell Oh I am SO glad! Thank you so much honey, it is sure one yummy supper! So easy too! Thank you so much for your comment, I am happy to have you as a subscriber! :D
i wanted to know what the seasoning is that you used on the shrimp because this was good and im going to make it myself for a friend she wanted chicken shrimp alfredo
Honey, so very sorry to just now be responding. I am currently recuperating from major neck surgery. I am so behind on comments. The seasoning that I used was my own Cajun Seasoning. here is the link: ruclips.net/video/RRwB2iFYfF8/видео.html The recipe will be down in the description. Thank you! :D
Hedy, this was really good. The first video I saw of you cooking, bet I'll be watching many more. Thanks for this recipe. The shrimp looks great but I was wondering if I can substitute grilled chicken instead?
Oh my I am SO sorry to just now see this. I sincerely apologize! Yes you can use just regular milk, the half and half just makes it creamier. I am SO sorry i didn't see this in time. Please let me know if you need me! :D
Hello I am sorry for just now answering you, here is the link: ruclips.net/video/RRwB2iFYfF8/видео.html Let me know if you need anything else! Thank you so much! :D
Well the cream cheese is added in more as a thickener and to give it a smooth texture. I guess if you don't care for cream cheese (keep in mind the Alfredo does not taste like cream cheese), then i would add about double the heavy cream. Thanks for watching! :D
Hey Hedy! Can you send me this recipe for 25 peopel? I direct and cook for a Homeless meals share programs. We are also serving Chicken Cordon Bleu. We like to make options, so our guest will chose from Chicken Cordon Bleu or Shrimp Fettucini Alfredo. This looks like a wonderful and tasty recipe. We like to make dishes that are gourmet and a change from the typical meals kitchen. Thanks! :)
Hello, thank you so much for your interest. I do have a couple of questions, to know the best manner to help you. First, do you need to make the recipe off site ahead of time? Do you have the ability to make it onsite? This exact recipe would be best made right before serving, if you need to make ahead, I would suggest a different recipe, that also very tasty, but would hold up longer and reheat better. Also, not knowing if you have the pots and pans to accommodate 25 plus on site, or does it need to be made in batches ahead of time, then I would suggest parboiling the pasta. Let me know how you plan to assemble the recipe (ahead or time or right before serving) then I could help you better. :D
OK here is what I came up with for you. I apologize for just now answering, I was gone all morning and also, I wanted it to be right. OK, there are some rules of thumb that one goes by when cooking for a crowd. As I had stated earlier, this recipe should be made and served as immediately as possible. The general rules of thumb are as follows: shrimp 7-8 shrimp per person (inbetween 7-8 lbs for 25 people) Pasta is around 3.5-4 lbs for 25 people. The Alfredo sauce is 3.5-4 ounces per person, so I would plan on having at the very least, 4 quarts of the sauce on hand for 25 people. With all of this in mind, here is what I came up with: 7.5-8 lbs of shrimp (cleaned and deveined) 1 lb (for sauce) plus butter for sauteing the shrimp (I use unsalted) 3-4 Tablespoons Cajun seasoning (this is to taste, though I would probably have a lighter hand while using it in this case, as some folks are not used to it. Also, it is optional, though it is really what makes this recipe stand out. I make my own - so easy. I will provide you with a link to how I make it) 2.5-3 quarts of any combination of heavy cream, 1/2 and 1/2, whole milk, I would most likely use 1 quart of each, though. 3.5-4 8 oz pkgs cream cheese (optional but highly recommended, adds a nice depth to the Alfredo) 3 3/4-4 cups Parmesan cheese (I always to try to use a good quality Parmigiano-Reggiano) 8 FINELY minced cloves of garlic (optional) I do NOT recommend garlic powder. Also, I would also lightly and separately saute; and then set to the side until time to add into the sauce. 3.5-4 lbs of pasta - Fettuccine, Linguine, Angel Hair are all excellent choices Salt and Pepper are to taste (I would start with about 2 teaspoons each of salt and pepper (white pepper is great though not necessary) Several bunches of FINELY sliced green onion for sprinkling over the top right before serving. Adds fantastic flavor, acts as a garnish as well. Now, if this is the planned complete meal, I would lean toward the larger amounts in the recipe (for instance 8 lbs of shrimp). Might I suggest either or both of the following: Steamed Vegetable Medley (I love to use a combination when possible of broccoli, rainbow carrots, green beans, wax beans and red bell pepper. Seasoned with a little butter and salt). Small Garden Salad NOTE: If you add either or both of my side suggestions, then you could most probably use the lesser amounts of the listed ingredients (7.5 lbs of shrimp) though I personally would go with the larger amounts, to insure everyone is satisfied. Better to have too much than not enough. You may or may not know some of the following, I am including, just to help you get it right. Note: The butter for sauteeing the shrimp, I would probably cut in a small amount of a good quality oil with a high smoke point such as Sunflower, Safflower, Grapeseed oil, or a refined Extra Light Olive oil Remember you don't need a whole lot for the shrimp, put in enough of the butter/oil combination to LIGHTLY cover the bottom of the pan at first, after a minute or so, if they seem on the dry side, then I would throw in a little more butter and a tiny drizzle of the chosen oil. Best heat temp for shrimp is medium low. When cooking in larger batches, the oil would be needed as butter has a low smoke point. You do want the flavor of the butter, so adding a little oil helps it to not burn the butter. Also, I would suggest doing the shrimp in smaller batches, to be sure they are evenly cooked. Remember NEVER overcook the shrimp! They will become rubbery. Usually 5-6 minutes is plenty, turning them evenly, as they are in the pan, when they are pink take them out. The sauce will also finish them off, so 5-6 minutes for a large shrimp (16-20 count per pound size) Also just pull one out to taste when you think they are done. You would want to taste for Cajun seasoning as well. Now a couple of tidbits you may already know,. Pasta water is excellent to keep your pasta "loose" until adding into the sauce. Also, I would have a little extra cream or milk on hand for the end, after the shrimp and pasta have been tossed in, so you can achieve the thickness that you want. As far as utensils for making this oh so much easier, a good quality ball whisk is your friend! It makes for a smooth velvety sauce. Tongs and wooden spoons go right along to insure a smooth experience. I sure hope that I have been able to help you and that I covered everything! It took me a bit to work it out and cover all of the bases, so to speak. My added info is meant to assist you as I don't exactly know your cooking experience. As stated before, you may already know all of the above! Someone reading this later though, may learn something. Link to my Cajun seasoning: ruclips.net/video/RRwB2iFYfF8/видео.html Please let me know if you have any questions, Also PLEASE, do me a favor and let me know how this turned out! I would LOVE to see a video or photos of the event! I am extremely flattered that you picked my recipe to serve and feed these people who truly are in need. Giving them an excellent meal, better than what they are unfortunately used to receiving, is so wonderful. Thank you for participating in this type of project. Again, I'd love to hear back! I hope this was a help. :D
PS, I meant too add that if you will be using frozen shrimp you will want to defrost in a bowl of cold water, and then when defrosted, drain them well and lay shrimp out on maybe a large cookie sheet lined with a thick layer of paper towels.
Thank You so much Hedy! There will indeed be pictures, I don't know if I can promise a video. As far as the sides are, we are serving grilled asparagus and spring ratatouille. :) I was think if dicing up some jullianed carrots to put in for a bit of color.
Thank you. I normally (in real life) use my cast iron skillet and not that pan, though the pan was hot, I admit not the same as my cast ironed skillet. I also never use precooked shrimp, but my husband by mistake had picked up the wrong shrimp. So I made do with what I had. Now having said that, in the end it was really very tasty just the same. Thank you for watching!
@@angelaalvarez5939 OK, again, not one thing nasty about my technique or my food. I simply absorbed the extra water from the pan for Heavens sake. Don't need to be "schooled" on paper towels. Nobody put paper towels "inside" of my food. If you don't like paper towels, simply don't use them.
Very yummy looking,and look easy to make. Thank you for sharing your recipe!
I hope you will try it, it really is SO good!
Tina Cosom
I really like the way you prepared this dish..My seven year old grandson and I just made shrimp and crab Alfredo tonight and we just finished eating. Thanks Hedy.
Chuck I am so thrilled that you involve your grandson! I did the same with all three of my "boys" (that are all teenagers now) and they all three know how to shake a pan in the kitchen! LOL
All nine of my sons and my daughter were taught to help and cook. They all cook better than I do. All are grown now and fortunately I receive invites to lunches and dinner often. Funny how all that works out. LOL, It was part of my senior planning. :)
I love the trick with the paper towel!
Thank you honey for watching! Yes ma'am, it sure helps, I started doing that paper towel trick when I was a teenager to the horror of my Mama LOL! Then she AND my Daddy started doing it too! LOL
Me too
So I’m going to make this recipe for the second time. First time I used WAY too much butter. Other than that it was PERFECT! Everyone gobbled it up. I also added sliced mushrooms that I sautéed with my miced garlic. Thanks for the delicious recipe hedy!
I love the taste of cooked paper.
I love it I love it I love it....I can see myself doing the tapping thing with the paper towel. I love it. This meal has always been my husband's fav...I love it and your video.
Well thank you so very much! Yes, the paper towel trick sure does come in handy! LOL! :D
I have my own recipe but I am going to try yours next time. Look's very tasty. Never would have thought to sautee the shrimp in butter first. I bet Old Bay seasoning would be good too.
Am really thankful for those who share their cooking skills and secrets. Impressive. It's just that sometimes you get everything ready and the presenter gets to indulgent talking, and taking so long, I have to stand up and do something else. Next thing I know, skipped some important parts. Then I wind up putting the ingredients in the freezer and forget about them. There might be technical rules for presentations like these. Like PowerPoint has.
Hey Hedy, that looks delicious. My favorite dish. Thanks for sharing. 😌💖
Oh yes it is so good isn't it? I just love it too and SO EASY! Thank you honey for watching! :D
Yes it is. You're welcome and thank you.
here's an idea. mix the cream cheese with the 1/2 and 1/2 in a blender before placing it in the sauce pan. the cheese is already mixed and ready for cookin. I'm hungry.
Great idea! :D
Very yummy
Thank you! :D
Looks sooo good! It even looks better than some that I've had at some restaurants lol. Thank you so much for uploading this video.By far the best one I've found so far. Can't wait to make this.
Well thank you for that! I do admit it is really good, so very easy to make. My preference is to use fresh shrimp, though I just used what I had on hand. :D
Looks delicious! I wish I had some right now
I totally agree with how you made your alfredo sauce a little on the thin side and you made a bunch of it bc it will thicken up quite a bit and end up being a little on the dry side and I like lots of sauce bc it's just so much better imo and it's great for later on when warming it back up for leftovers. Gotta have leftovers!! 🤗😋😋 Great video and you got a nee subscriber!!
Hey there Cathy! Thank you honey and WELCOME!! I thank you for subscribing! YES it is really a great sauce, I do like it on the thin side as you said it does thicken. I appreciate you so much! I sure hope that I have many videos that you will enjoy! :D
Love your southern accent
Thank you sweetie! LOL
Omg that’s awesome.the paper towel trick the best idea ever
LOL! Yes, that paper towel trick is also great for any fried foods like french fries too!
Just made my pasta and it turned out really good !!! Thank you for your recipe
You are so welcome honey!
Yummy. You rock Heddy. Love the trick...dont know why I didn't think of it
I have never used cream cheese in a sauce. I can't wait to try this.
My mouth started watering before I started watching...lol
LOL I'd love to hear back if you make it! :D
Oh my God this looks so delicious. I made the cajun spice from your video recently and it makes delicious fried chicken. Can't wait to try it with this Shrimp Alfredo :)
Oh thank you for that! It is good for sure, I admit it! LOL! In fact we had Cajun shrimp tonight served with steamed broccoli and a side salad!
PS Thank you, I appreciate it! I do not think you will be disappointed! :D
Mmmmm I'm jealous!
Cream Cheese oh yeah!!!!, thank u 4 this video.
This looks so good. I think im going to try it!!
looks Delicious!!! I'm gonna try to make this
Thank you honey I am sure you will love it!
I made this for my family and they loved it ! thank you :) u got a new subscriber
+Shaleena Rozell Oh I am SO glad! Thank you so much honey, it is sure one yummy supper! So easy too! Thank you so much for your comment, I am happy to have you as a subscriber! :D
Nice meal...well done
LOOKS GOOD
Thank you honey, you will love it! Thank you :D
My Mom Would Love Her Southern Accent
;D
I love your videos
+Dora Rice You are a sweetheart to say that! I sincerely thank you for taking the time to tell me honey!
i wanted to know what the seasoning is that you used on the shrimp because this was good and im going to make it myself for a friend she wanted chicken shrimp alfredo
Honey, so very sorry to just now be responding. I am currently recuperating from major neck surgery. I am so behind on comments. The seasoning that I used was my own Cajun Seasoning. here is the link:
ruclips.net/video/RRwB2iFYfF8/видео.html The recipe will be down in the description. Thank you! :D
I'm trusting you ! Going to try this tonight !
Hedy, this was really good. The first video I saw of you cooking, bet I'll be watching many more. Thanks for this recipe.
The shrimp looks great but I was wondering if I can substitute grilled chicken instead?
Why thank you so very much! I sure do appreciate it! You sure can use chicken instead, I use chicken myself and it is great that way! :D
Waleed Ahma
Well thank ya darling, made look so easy for me..
You are mighty welcome! I need things to be easy! LOL I am so glad you liked the video, let me know if you try it out! :D
I was happy I was going to try this recipe out till the part where you added half and half 😩 I only have milk, any tips ?
Oh my I am SO sorry to just now see this. I sincerely apologize! Yes you can use just regular milk, the half and half just makes it creamier. I am SO sorry i didn't see this in time. Please let me know if you need me! :D
Hey Hedy What's Cookin thank you so much! No worries!
Hey what's the recipe to the Cajun seasoning
Hello I am sorry for just now answering you, here is the link:
ruclips.net/video/RRwB2iFYfF8/видео.html Let me know if you need anything else! Thank you so much! :D
can you make shirmp and kreds legs and can you subscribe me palace and think you
yummy thank you for this recipes
can i put some other cheese rather than cream cheese?
Well the cream cheese is added in more as a thickener and to give it a smooth texture. I guess if you don't care for cream cheese (keep in mind the Alfredo does not taste like cream cheese), then i would add about double the heavy cream. Thanks for watching! :D
Serving size?
We have the same plastic spoon lol 😂
THANKS YOU GOODNESS 🌟 THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜,
Thank you honey! :D
That’s what I do
Yemek yapmayı öğrenmeniz için sizi Türkiye ye davet ediyorum!
+Billur ŞAHİN Birkaç Türk yemek tarifleri girişimi isteriz! İzlediğiniziçin teşekkürler.
Girl you are over cooking that shrimp. I cook my fresh shrimp just until all pink. Otherwise looks delicious.
Hey Hedy! Can you send me this recipe for 25 peopel? I direct and cook for a Homeless meals share programs. We are also serving Chicken Cordon Bleu. We like to make options, so our guest will chose from Chicken Cordon Bleu or Shrimp Fettucini Alfredo. This looks like a wonderful and tasty recipe. We like to make dishes that are gourmet and a change from the typical meals kitchen. Thanks! :)
Hello, thank you so much for your interest. I do have a couple of questions, to know the best manner to help you. First, do you need to make the recipe off site ahead of time? Do you have the ability to make it onsite? This exact recipe would be best made right before serving, if you need to make ahead, I would suggest a different recipe, that also very tasty, but would hold up longer and reheat better. Also, not knowing if you have the pots and pans to accommodate 25 plus on site, or does it need to be made in batches ahead of time, then I would suggest parboiling the pasta. Let me know how you plan to assemble the recipe (ahead or time or right before serving) then I could help you better. :D
We will make everything onsite. We cook at a park on open fire grills. We have plenty of pots and pans. Everything is bought fresh the day of serving.
OK here is what I came up with for you. I apologize for just now answering, I was gone all morning and also, I wanted it to be right. OK, there are some rules of thumb that one goes by when cooking for a crowd. As I had stated earlier, this recipe should be made and served as immediately as possible.
The general rules of thumb are as follows: shrimp 7-8 shrimp per person (inbetween 7-8 lbs for 25 people) Pasta is around 3.5-4 lbs for 25 people. The Alfredo sauce is 3.5-4 ounces per person, so I would plan on having at the very least, 4 quarts of the sauce on hand for 25 people. With all of this in mind, here is what I came up with:
7.5-8 lbs of shrimp (cleaned and deveined)
1 lb (for sauce) plus butter for sauteing the shrimp (I use unsalted)
3-4 Tablespoons Cajun seasoning (this is to taste, though I would probably have a lighter hand while using it in this case, as some folks are not used to it. Also, it is optional, though it is really what makes this recipe stand out. I make my own - so easy. I will provide you with a link to how I make it)
2.5-3 quarts of any combination of heavy cream, 1/2 and 1/2, whole milk, I would most likely use 1 quart of each, though.
3.5-4 8 oz pkgs cream cheese (optional but highly recommended, adds a nice depth to the Alfredo)
3 3/4-4 cups Parmesan cheese (I always to try to use a good quality Parmigiano-Reggiano)
8 FINELY minced cloves of garlic (optional) I do NOT recommend garlic powder. Also, I would also lightly and separately saute; and then set to the side until time to add into the sauce.
3.5-4 lbs of pasta - Fettuccine, Linguine, Angel Hair are all excellent choices
Salt and Pepper are to taste (I would start with about 2 teaspoons each of salt and pepper (white pepper is great though not necessary)
Several bunches of FINELY sliced green onion for sprinkling over the top right before serving. Adds fantastic flavor, acts as a garnish as well.
Now, if this is the planned complete meal, I would lean toward the larger amounts in the recipe (for instance 8 lbs of shrimp).
Might I suggest either or both of the following:
Steamed Vegetable Medley (I love to use a combination when possible of broccoli, rainbow carrots, green beans, wax beans and red bell pepper. Seasoned with a little butter and salt).
Small Garden Salad
NOTE: If you add either or both of my side suggestions, then you could most probably use the lesser amounts of the listed ingredients (7.5 lbs of shrimp) though I personally would go with the larger amounts, to insure everyone is satisfied. Better to have too much than not enough.
You may or may not know some of the following, I am including, just to help you get it right.
Note: The butter for sauteeing the shrimp, I would probably cut in a small amount of a good quality oil with a high smoke point such as Sunflower, Safflower, Grapeseed oil, or a refined Extra Light Olive oil Remember you don't need a whole lot for the shrimp, put in enough of the butter/oil combination to LIGHTLY cover the bottom of the pan at first, after a minute or so, if they seem on the dry side, then I would throw in a little more butter and a tiny drizzle of the chosen oil. Best heat temp for shrimp is medium low. When cooking in larger batches, the oil would be needed as butter has a low smoke point. You do want the flavor of the butter, so adding a little oil helps it to not burn the butter.
Also, I would suggest doing the shrimp in smaller batches, to be sure they are evenly cooked. Remember NEVER overcook the shrimp! They will become rubbery. Usually 5-6 minutes is plenty, turning them evenly, as they are in the pan, when they are pink take them out. The sauce will also finish them off, so 5-6 minutes for a large shrimp (16-20 count per pound size) Also just pull one out to taste when you think they are done. You would want to taste for Cajun seasoning as well.
Now a couple of tidbits you may already know,. Pasta water is excellent to keep your pasta "loose" until adding into the sauce. Also, I would have a little extra cream or milk on hand for the end, after the
shrimp and pasta have been tossed in, so you can achieve the thickness that you want.
As far as utensils for making this oh so much easier, a good quality ball whisk is your friend! It makes for a smooth velvety sauce. Tongs and wooden spoons go right along to insure a smooth experience.
I sure hope that I have been able to help you and that I covered everything! It took me a bit to work it out and cover all of the bases, so to speak. My added info is meant to assist you as I don't exactly know your cooking experience. As stated before, you may already know all of the above! Someone reading this later though, may learn something.
Link to my Cajun seasoning: ruclips.net/video/RRwB2iFYfF8/видео.html
Please let me know if you have any questions, Also PLEASE, do me a favor and let me know how this turned out! I would LOVE to see a video or photos of the event! I am extremely flattered that you picked my recipe to serve and feed these people who truly are in need. Giving them an excellent meal, better than what they are unfortunately used to receiving, is so wonderful. Thank you for participating in this type of project. Again, I'd love to hear back! I hope this was a help. :D
PS, I meant too add that if you will be using frozen shrimp you will want to defrost in a bowl of cold water, and then when defrosted, drain them well and lay shrimp out on maybe a large cookie sheet lined with a thick layer of paper towels.
Thank You so much Hedy! There will indeed be pictures, I don't know if I can promise a video. As far as the sides are, we are serving grilled asparagus and spring ratatouille. :) I was think if dicing up some jullianed carrots to put in for a bit of color.
Try a hot skillet.
Thank you. I normally (in real life) use my cast iron skillet and not that pan, though the pan was hot, I admit not the same as my cast ironed skillet. I also never use precooked shrimp, but my husband by mistake had picked up the wrong shrimp. So I made do with what I had. Now having said that, in the end it was really very tasty just the same. Thank you for watching!
lots of butter lady. you going to have heart attack after eating that
Oh thank you so much for your concern but my heart is doing just fine. Have you ever heard the saying, "butter makes your pants fall off?" LOL
Hey Hedy What's Cookin yeah it make my pants fall off in the toilet
Hey Hedy What's Cookin Lol! I never heard that one must be a southern saying!
That's not your trick. That's my trick.
Paper towel wwwww you how the people make the paper is nasty
OK ? I don't understand your comment. If you are referring to the paper towel trick, then hon it works fantastic nothing nasty about it!
ruclips.net/video/G9_51W7igrI/видео.html
Paper towel is not to put inside the food that you going to eat.
@@angelaalvarez5939 OK, again, not one thing nasty about my technique or my food. I simply absorbed the extra water from the pan for Heavens sake. Don't need to be "schooled" on paper towels. Nobody put paper towels "inside" of my food. If you don't like paper towels, simply don't use them.