I have perfected the most amazing, delicious, and addicting Alfredo sauce. And what’s even better, is that I did it on accident.
Last night, Wonderful Husband was digging through the freezer looking for something to make for dinner, and pulled out some shrimp. He wanted shrimp cocktail. I tried explaining that shrimp cocktail is not a meal, besides, I don’t even like shrimp. So we settled with I would make pasta and sauce and he would make shrimp and Brussels sprouts and we would have a full dinner. Winning.
So here is how this happy accident occurred:
Wonderful Husband was using all the nice pots, so I dug out a little sauce pan and put a few spoonfuls of garlic in it. While that was browning up, I mixed up three chicken bouillon cubes in a mason jar of hot water and poured it into the pot. When that started to bubble, I stirred in several shakes of Parmesan cheese. Then I added about 1/3 of a block of cream cheese. While that was all mixing together into delicious-ness, I squirted in some lemon juice. It seemed a little too thin for our liking so I whisked in several pinches of flour. Then I let it simmer for about 10 minutes, stirring often. I added Italian seasoning and some Onion Onion seasoning from Tastefully Simple.
When Wonderful Husband taste tested it, he thought it needed more citrus, I had used the last of the lemon juice so we squirted in some lime juice. We let it simmer a bit longer to thicken and then spooned it onto our penne pasta. It was divine. I ate two platefuls and then had another plate as a snack later. Even Wonderful Husband ate a bunch of it, and he was dead set on having shrimp cocktail for dinner.
This will definitely be my go-to recipe in the future when I need a good sauce. I think it would even be delicious served as a dip with a big loaf of crusty bread. Yummmy!