Fettuccini Alfredo with Garlic Prawns and Capsicum – Pasta is my Lifelong Friend

Hands up who knows that real alfredo sauce has no cream in it.

Bet a lot of you just raised your hands.

So if most of us know this, then why do we continue to add cream to our alfredo sauce?

Personally, I make it with cream because that’s how my sister taught me. It’s also, believe it or not, the easier and less laborious way to make one of the most scrumptious and decadent of pasta sauces.

Fettuccini Alfredo

The story goes that in the early 1900s, Alfredo di Lelio of Rome invented the real fettuccini alfredo to help his wife get her appetite back after giving birth to their son. The original pasta sauce only calls for extravagant amounts of butter and parmesan, which were added to freshly cooked pasta, and tableside, Alfredo himself would meticulously twirl the sauce and pasta together using a golden fork and spoon until a weak emulsion was created. The theatrics were aided by a violinist and a tenor, which all culminated in Alfredo receiving the nickname Il Maestro.

Apparently, the cream was added by American chefs in the 1950s, most likely as a substitute for the inferior ingredients that were available at the time.

No matter the reason, there is cream in my alfredo. Purists should either live with it or turn away now.

Even though I’m a little late to the party this week, I’m bring a colourful bowl of fettuccini alfredo topped with garlic prawns and red capsicums to the Novice Gardener’s Fiesta Friday #54 to help celebrate Fettuccini Alfredo Day.

Fiesta Friday Badge Button I party @

Fettuccini Alfredo with Garlic Prawns and Capsicum

  • Servings: serves 4 to 6
  • Print

Fettuccini Alfredo


  • 30g unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 large garlic cloves (minced)
  • 2 red capsicums (deseeded and thinly sliced)
  • 300g prawns (peeled and deveined)
  • Half a lemon (juiced)
  • 2 tablespoons fresh parsley (roughly chopped)
  • 500g fettuccine
  • 100g unsalted butter
  • 300ml heavy cream
  • freshly ground black pepper to taste
  • 240g parmesan (freshly and finely grated)*


  1. Melt the butter and oil in a sauté pan over medium heat. Add the minced garlic and stir until fragrant, about 1 minute. Add the strips of capsicum and sauté for 4 minutes. Then add the prawns, and stirring frequently, cook until they are pink, 4 to 6 minutes.
  2. Remove from the heat and add the lemon juice and parsley and stir to combine. Set aside.
  3. Meanwhile, cook the fettuccini as directed.
  4. In a saucepan, heat the butter and the cream until the butter has melted over medium-low heat. Stir to combine. Add ¾ of the parmesan and stir until melted. Season with pepper and keep warm.
  5. Drain the pasta and return it to the pot. Pour in a quarter of the alfredo sauce and stir to coat the fettuccini. Continue adding and stirring until all the pasta is thickly coated, but not soupy.
  6. Divide the pasta into bowls, top with the prawns and capsicum mixture, and serve immediately.


About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

7 responses to “Fettuccini Alfredo with Garlic Prawns and Capsicum – Pasta is my Lifelong Friend

  1. Pingback: Fiesta Friday #54 | The Novice Gardener

  2. Love hearing the history of this delicious dish (one of my husband’s ABSOLUTE favorites!!). At first I thought that I should be raising my hand to say that I knew the original didn’t have cream… but I was thinking about carbonara not having cream… :/ oops! So – I just learned something new! Welcome to the party! You’re not late- it’s just getting started!!! Happy FF! 🙂 Josette

  3. Love all the butter and cream – this would be so more-ish!


    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” in 1908 in restaurant run by his mother Angelina in Rome (Piazza Rosa).
    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 in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephew Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo” http://www.ilveroalfredo.it/.
    I must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo – Alfredo di Roma” in Rome.
    I inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s



Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Food Daydreaming on WordPress.com
%d bloggers like this: