Quick an EASY Alfredo Sauce?Anyone?

Hoss

Got some leftover grilled shrimp and want to do shrimp alfredo over angle hair.Any suggestions? :huh:

Slick

Here is Emeril's. I like it.

Slick

1 pound dried fettucine
6 tablespoons unsalted butter
1 shallot, minced
1 cup heavy cream
1 cup finely grated Parmigiano-Reggiano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, for garnish, optional
Directions
Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Hoss

Sounds good.I'm out of heavy cream.How would you recommend substituting regular whole milk?Should I add more butter or something? :huh:

Slick

Maybe one of the chef's can chime in here, but I would think it would be fine with whole milk and butter. Of course, you could always add a little bacon grease since everything is better with bacon!

Hoss

:laugh: :laugh: :laugh: I like the way you think!!!

Mr. & Mrs Potatohead

Well…
I’m NOT a chef. That needs to be perfectly clear!!!
I have found that real cream is hard to replace, but in a pinch, I have used canned condensed milk (in my last cauliflower gratin as an example) and it worked pretty well. You want to give it a try!

Drunk at the EGG

This is a version of the Olive Garden that I have tried. Best yet.

1 pint of Heavy Cream
1 stick of butter
2 OZ Cream Cheese
1/2 - 3/4 C. Grated Parmesan cheese (more the better)
2 Garlic Cloves


In a deep sauce pan, sauté a little of the butter with the diced garlic and set aside.
In the same saucepan combine remaining butter, heavy cream, and cream cheese.
Simmer this until all is melted, and mixed well.
Add the Parmesan cheese
Simmer this for 15 to 20 minutes on low.
You may wish to season with a little salt and pepper