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Saturday, January 8, 2011

Amy's Awesome Alfredo Sauce

A crazy-fun girl I used to work with would bring leftovers of this dish to work, warm it in the microwave, and open it at the lunch table... the smell was so heavenly I begged her recipe.  I've been making this for many years...shared it with my sister who isn't a huge Alfredo fan... made it for my son who does not like Alfredo sauce...everyone loves it - because it isn't the bland classic Alfredo sauce many are used to eating.  Emeril would say it's been kicked up a notch.  I'd say it's been kicked up several notches!

It's a rather "fly by the seat of your pants" recipe because her directions were not exactly in a recipe format...ingredients and then directions - just a bunch of notes on a piece of paper - written while we were at the lunch table!  I'll do the best I can to make it more is just soooo delicious, it's worth the effort.  I first made it 20 years still makes my mouth water today!  It's rich, it's intense, it garlicky, it's creamy, it's cheesy...dang, it is just supercalifragilisticexpialidocious!!!

Must be flexible when living in the boonies...
no fresh basil nor good mushrooms at the store.
Used dried basil and skipped the mushrooms.  Still delicious!!
Amy's Awesome Alfredo Sauce (It's not a true Alfredo - but close enough)

1/2 Onion, diced
Fresh Basil - 1 bunch - chopped (translate that to one cup of leaves before chopping)
4-5 large Garlic Cloves - finely diced
Butter - she never said how much - I start with 1stick (1/2 cup) - and I only use real butter
8 ounces mushrooms - sliced
1/4 cup white wine
Salt and pepper to taste
1 pint heavy cream
2-3 cups shredded Parmesan cheese

Your choice of shrimp, cooked and cubed chicken, or cooked scallops (unless you don't want a meat component) - may be added to the sauce.

Served over Angel Hair pasta (I use whole wheat capellini) - with some extra shaved Parmesan cheese.

Saute onion and garlic in butter until softened - but not browned.  Add the mushrooms and most of the fresh basil, salt and pepper, and cook until mushrooms softened (she says to put a lid on the pan at this point - I never do though).  Add white wine - incorporate into veg mixture, deglazing the pan of any nummies stuck to the bottom.  Add heavy cream and 1 cup of Parmesan cheese and stir well on a low medium heat...bare simmer.  Reduce the sauce to thicken, stir frequently to keep cheese incorporated. 

Add whichever meat you would like at this point - I put raw peeled and deveined shrimp into the sauce pot at this point and let it cook while the sauce is reducing...

Did this without mushrooms last night -
none to be found at Wal-mart nor HEB
except some anemic pre-sliced buttons - better to skip it!
OR...I cook the shrimp while I'm doing the onion and garlic...and remove them when they are slightly underdone - and finish them off in the sauce.  Both ways work well. 

Add more of the remaining Parmesan until it is as thick as you would like to have it.  I generally use all of the cheese :-)  If it gets too thick, add some more wine - or a bit of milk to thin it out.

Add the cooked pasta to the pan and toss with the sauce.  Serve in large serving bowl and top with remaining basil and shaved Parmesan cheese.

Serve with crusty French bread and a's an awesome meal indeed!

Bon Appetit, Y'all!StumbleUpon

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