This was sent in to me by a former member from about a year ago. It makes a nice Alfredo Sauce and can be 'adjusted' to suit.
1 quart of heavy cream
1 stick of sweet cream butter
Parmesan cheese--(I usually use 1/2 to 3/4 of a big can)
salt, pepper and garlic powder to taste
In a big sauce pan, melt butter slowly. Be careful not to burn it. Whisk in the heavy cream. Cook until it is almost at a boil. Do not let it boil! Turn heat to low. Slowly whisk in the Parmesan cheese. I do that to taste. Some like more, some like less. Cook until the sauce starts to thicken. It will also thicken after you take it off of the heat.
For Shrimp Alfredo, you can just saute' some shrimp up in some garlic butter and throw them into some linguine and add the sauce over it. I have also thrown in lobster, scallops and shrimp for a seafood Alfredo.
Enjoy!
