I like Argentinian wild shrimp, even though I read somewhere that there are issues with them (can’t remember the issues). In any case, after the shells are simmered in white wine I use the resulting liquid to make a very tasty rosé sauce.
1 Like
I’ve only gotten them once at TJ’s (or Aldi, don’t remember know), and maybe it was just a bad batch, but I’ve found them overly soft and mushy, so I don’t even remember their flavor standing out. I like my shrimp to have a proper snap.
I do like a good tuna melt!!!
Well, I am 100% sure that the people I know with whom I’ve discussed the subject, and who love American white “Alfredo” sauce on pasta, have zero interest in experiencing or even discussing the subject of the “real” version. They want their cream. And of course it is a cheating version, using industrial grade pre-made “sauce.”
I know other people who are intrigued by the “real” version, but not all of them are interested in pasta at all, so they are not interested in trying it.
I also strongly suspect that if the pubs and bars and family owned small Italian American restaurants in Boston and Somerville offered the real version, almost no one would buy it. Whereas at Pammy’s in Cambridge and Guilia and other area upscale Italian places in the Boston area, there would be a lot of interest.
We are talking about different demographics, and I co-exist with several distinct demographics. In the US the demographic that wants their Alfredo is more prevalent than those who don’t.
2 Likes
If we’re going to thread drift into recipes that combine shrimp with cheese, please look no further than one of my personal favorites:
Tacos “Governor Style” - it’s a shrimp, chiles, onion, and garlic saute that is then mixed with shredded cheese, scooped into a tortilla, and griddled. You end up with something like of like a shrimp queso with a crispy cheese skirt. You cannot deny the power of the crispy cheese skirt!
Back on topic - I feel like “authentic” and Italian-American style Alfredo are two separate things that are both enjoyable depending on what you are in the mood for. As far as the Italian-American style one, shrimp are perfectly fine as an add-in! In my neck of the Boston Metro West woods, you will often find chicken and broccoli as add-ins, as well. It’s all good! I like to liberally grind some black pepper over before diving in.
This recipe is certainly not “authentic”, but it is delicious, easy, and only uses one pot. Sometimes it’s what you want on a busy week night:
8 Likes
I’m almost embarrassed to admit this, but I really went basic with my alfredo today. I boiled up about 4 ounces of pasta and put 2 tablespoons of butter in a bowl with an ounce of green can parmesan. When the pasta was al dente, I. drained off most of the water and dumped the pasta into the bowl with the butter and green can parm, and tossed it well to combine. It was surprisingly edible. Not great, but not the worst, either. It came together in less than 10 minutes. Had I had some shredded Costco rot chicken, I would have thrown it in there, too.
It was mostly proof of concept, to see if it would pass muster for an emergency meal. It did. I won’t serve it to company, but I’ll gladly make it for myself.
6 Likes
Alfredo is pasta water, cheese & butter. Doesn’t get more basic than that 
Probz better with higher quality parm, tho.
1 Like
The stuff in the green can is all I have right now!
1 Like
But did you use “pasta” from the blue box, too? That would be extra basic.
No, it was a random shape from Garafolo (Costco).
As I recall from college survival meals, the anti caking agent (cellulose) in the green can parm actually can help it emulsify into a sauce a little easier. Well done!
4 Likes
It was actually a little grainy. Tasted ok but the texture was a little off.
2 Likes
Grainy, but not the straight up clumping that can happen with cheese, butter, and hot pasta. That was my experience, anyway 
3 Likes
That’s what we grew up on. The cheese never really, totally became one with the butter, but a little pasta water would have fixed that, bitd. The DIL amongst others calls the green can stuff, ‘cancer cheese’
1 Like
I grew up in a poor rustbelt town. We had our 15th high school reunion in 1998 at the local Eagle’s Lodge. It was spaghetti and meatballs for dinner.
The green can came around and I shook a bit out on my spag, and it looked orange. I rotated to the “Use By Date” on the bottom and saw it was sometime in 1991. I yelled out “Tommy!” (one of the Eagle Bros or Fledglings or whatever they’re called, also a life-long acquaintance as a deacon in my home church) and he got us some up-to-date stuff.
Then I had to painfully explain that he needed to replace the same at the other 8 big tables… Oy vey.
I try to stay away from pre-shred, for the most part, but I do still buy the Sargento really fat shreds when they’re half price. I figure they have more chee-to-woodpulp ratio.
So far as I know, I’ve never had any really, really high-end parm.
4 Likes
Try some good Parm Reggiano when you have an opportunity. it’s a completely different thing.
I still also buy Canadian-made Parm. I buy imported Parm Reggiano, as well as cheaper Grano Padano and sometimes Romano.
I’m sure the green can is shelf stable for years past its best before date.
2 Likes
At least it wasn’t green! You should try some ‘real’ stuff , sometime. It is a different world. I buy chunks of P-R at Costco and freeze what I don’t think I’ll use in a week. Sometimes I will grate a whole chunk and then freeze it. The real stuff is a game changer, but I can see how comfortable one gets with the green can. It is what I grew up on, probably because it was affordable. I have found preshredded to be hard to work with.
4 Likes
Yes, I was surprised to discover how well the real, expensive parm freezes when grated in the food processor. So we always have grated hard cheese in the freezer. I also buy the parm rinds when are on sale and freeze them to put in vegetable soups and stews.
5 Likes
Also a Microplane grater makes expensive Parmesan go a loooong way. We get a pile of grated cheese very easily using that thing.
Our grater has served us well for many years. At this rate, it may well outlast me.
I collect and save the Parm rinds to use in vegetable soups and stews, like @Madrid mentions.
4 Likes
I freeze the solid block and microplane it as needed.
2 Likes
