One of my most favorite sauces for pasta is a creamy butter sauce or as we call it in the U.S., “Alfredo sauce”. From what I’ve read, Alfredo sauce isn’t authentically Italian because the original sauce was just butter and parmigiano cheese. I don’t know who added cream and garlic to the recipe, but I’m glad they did! I love it, and I hope you do too! Use it on chicken, shrimp or a fabulous bowl of fresh fettuccine!
This recipe is for the sauce only, but I show a pic of Shrimp Fettuccine Alfredo because it’s my fave. I could swim in this stuff! Enjoy!
- 1/4 cup butter
- 1 cup heavy cream
- 2 cloves of garlic, crushed
- 1 1/2 cups freshly shaved Parmesan cheese
- 1/4 cup chopped fresh parsley
- Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
- * Note that fresh alfredo sauce is not gummy and grossly thick like you may have seen in some restaurants. It’s light and perfectly coats all of the noodles when you toss it together. Yum!