Alfredo Sauce with Shrimp or Mushrooms

2 tablespoons olive oil

1 head of garlic, peeled and minced or pressed

8 oz evaporated milk

¾ cup light ricotta cheese

¼ cup parmesan cheese

1 pound fettuccini or linguine, cooked.

  1. Heat a saucepan over a medium heat. When the pan is hot, add the oil and then the garlic. Sauté for 10-20 second, or until the garlic is fragrant  
  2. Add the evaporated milk, and bring it to a simmer. Whisk in the ricotta, then add the parmesan.  Season to taste with salt and pepper.

Serve over cooked fettuccini, or your choice of pasta  

Makes 4 servings.

Option #1

  • Before you make the sauce, sauté 1 ½ pounds of peeled and deveined shrimp. After you’ve made the Alfredo Sauce, add the shrimp, and any juices from the pan, to the Alfredo

Option #2

  • Before you make the sauce, sauté 8 oz of sliced mushrooms, and set this aside. After you’ve made the Alfredo Sauce, add the mushrooms, and any liquid in the mushroom pan, to the Alfredo