If you love garlic and parmesan cheese you will love this Alfredo Sauce recipe. This sauce will go great with shrimp, crab, lobster, chicken or just noodles. Typically it is served with fetuccine, but will go great with any pasta you have on hand. Personally, I like it with angel hair pasta and garlic bread for dipping, mmmm.
For the richest and most full bodied flavor I suggest you use parmiggiano reggiano. This native Italian Parmesan is very nutty, slightly salty flavor and has the biggest Parmesan flavor and a great consistency for melting into a sauce. Domestic parmesan cheeses will do OK, but miss the full bodied nuttiness you expect from a REAL parmesan cheese; they are barely a step up from the canned brands. Like coffee it is always better to grate the cheese right before you are going to use it. Kraft or other prepackaged already grated Parmesan cheeses are a last resort, but will do fine in a pinch.
2 large cloves garlic, minced
1/2 cup (one stick) butter
2 cups heavy whipping cream
1/8 tsp. cracked black pepper
1/8 tsp. salt
1/4 cup grated parmiggiano reggiano
Put the butter in a saucepan over medium heat and melt, stirring frequently to prevent burning. Add the minced garlic and brown lightly. This won’t take long so DON’T WALK AWAY! Add the heavy cream, pepper and salt. Bring to a simmer, stirring occassionally until it thickens, approximately 10-12 minutes.
Once the sauce has reached the desired consistency remove the saucepan from the heat and add in the cheese. Stir until the cheese is completely melted.
Serve with the meat, bread and/or pasta of your liking.