1 stick butter
1-2 garlic cloves grated
1 ½ - 2 Cups heavy whipping cream
Pinch of ground nutmeg
1 ½ - 2 Cups shredded parmesan (can do parmesano-regiano)
Salt and pepper to taste
Melt stick of butter in large, deep sided sauté pan. Simmer garlic in butter for about 5 minutes-
do not let it brown, pan should be low enough to simmer but not brown the
garlic! Add the heavy whipping cream and
nutmeg. Simmer for 10 minutes until reduced. Turn pot to low until pasta is done. Take pot off stove (always do this when
adding cheese to any dish) and stir in the shredded cheese. Add pasta and stir.
Great baked shrimp to go with…
In a bowl put your raw shrimp. I like to remove tails as well as the shell. Add:
More grated garlic, salt, pepper, a splash of dry vermouth or a dry
white wine, 1/8 tsp of cayenne pepper, parsley, ½ tsp onion powder. Toss and let marinade for a good 10 minutes if you can, and bake on a sprayed sheet pan until
the shrimp just barely start to curl and turn pink. There will be a lot of carry over cooking for
them, so don’t over-bake! Top over your
alfredo.
Enjoy!
