Homemade Alfredo Sauce

Sunday afternoon I had grilled jerk shrimp and pork chop kabobs.  It was delicious, although almost too spicy.  For me to say something it too spicy, it much be HOT.  I grew up in a Cajun family about 15 minutes from the Louisiana border; then I actually lived in Louisiana for nearly six years.  I can handle hot!  But these kabobs had my lips and mouth on fire, even paired with a deliciously sweet Riesling wine.

So Monday night, I decided I would make the leftover jerk shrimp a little easier to eat–I would pair them with an Alfredo sauce.  I knew the creamy richness of the sauce would tone down the spiciness and who doesn’t love shrimp fettuccine Alfredo anyway?

So what do you need?  Here you go:

  • 3 tablespoons unsalted butter
  • 1 cup heavy cream
  • 1 cup Parmesan-Reggiano cheese, grated
  • 2 egg yolks, lightly beaten
  • 1/2 teaspoon garlic powder
  • dash nutmeg
  • salt and pepper to taste

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It’s a very simple recipe and it took maybe 15 minutes to make although I let it sit on the stove longer than that.  Note:  don’t let it sit on the stove on warm or low for very long, it will get too thick.  If you make this same mistake however, simply add a little of the pasta water (always save some of the water after you boil your pasta).

  1. Melt the butter over medium-low heat, careful not to brown it.
  2. Whisk in the cream, followed by the yolks, cheese, salt, pepper, and nutmeg.
  3. Cook and stir over medium-low heat until it is thickened slightly, but do not bring to a boil.

Once the sauce is made, feel free to add grilled chicken or shrimp to the sauce!  Serve over your favorite pasta (I prefer fettuccine or penne for Alfredo sauce.  You need a strong pasta to hold up to such a thick and rich sauce) and garnish with a little freshly grated Parmesan-Reggiano cheese.

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