If you want a healthy dish, click another… If you want something rich and luxurious on the tongue, you’ve found it! The original version, created at the Via della Scrofa in Rome, doesn’t have cream, it’s all about butter. The Americanized version has cream. Mine has BOTH!
1 cup Heavy Cream
2 Tbsps. Unsalted Butter
3/4 cup Grated Parmesan Cheese
¼ tsp. Salt, of Pepper, and of Nutmeg
Pasta (Fettuccini is a classic) 2 servings.
Prepare pasta of choice.
Meanwhile, in a small cook pot, melt butter over medium heat. Turn to low, add cream and warm. Add cheese. As it softens, gently stir until melted. Add seasonings. Turn off heat.
Toss in drained pasta. Plate. Sprinkle a little more cheese over (if desired) and serve.
Optional Garnish: 3 Tbsps. fresh Parsley, chopped
Toss Garlic Buttered Shrimp over each pasta serving about 6-8 per person. To prepare, heat 1 Tbsp. butter and 1 Tbsp. olive oil in a frypan. Add cleaned shrimp, sauté until almost pink. Add 1 clove of minced garlic. Sauté for 1 minute or until garlic becomes translucent not brown. Arrange shrimp over plated Alfredo Pasta.