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.
- 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
- 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.
- 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
- 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