Shrimp in an Alfredo (sort of) Sauce

[a_boleyn]

Warning to Alfredo Sauce Purists: This is NOT the classic Alfredo sauce and doesn't claim to be. Consider it an Alfredo STYLE sauce

Comments

[edgeofthewoods]

Good thing I have already planned to have wild mushroom and walnut ravioli for dinner, b/c these photos have made me HUNGRY FOR PASTA!!!

[a_boleyn]

That sounds like a great dinner. What kind of sauce are you putting on the ravioli?

[edgeofthewoods]

I usually make a sage and brown butter sauce, but I may make a rose (fire-roasted tomatoes and cream) sauce this time... Or if we already have mushrooms, I may sautee them up with finely sliced leeks and brown butter. Which is to say - I'm not sure of how I will be topping them just yet! :-)

[a_boleyn]

They all sound like wonderful choices. I was just mentioning the sage/brown butter sauce in a reply to someone else's comment. I was watching a tv cooking program from the UK, called "Simply Italian" which left me drooling and saw it being used on a raviolo filled with a spinach and cheese piped in a nest for a whole egg yolk which was then poached very carefully for a few minutes to leave the yolk whole. Cutting into the oozy egg with the brown butter sauce ... looked decadent.

[anonymous]

Looks good! It's funny but I have just went through many Italian websites and apparently Alfredo sauce is unknown and impossible to find in Italy though it does have Italian -apparently Roman - origins (but then it's only butter, parmezan, pepper and nutmeg). Sissi (http://www.withaglass.com)

[a_boleyn]

Really good home made pasta only needs a simple browned butter sauce, with fresh sage leaves fried in it, and a sprinkle of Parmesan, according to a tv series I was just watching called "Simply Italian".

[anonymous]

What a comforting meal, Maria. I love the look of this. And I don't think we need to be purists about our alfredo sauces - an adaptation and using what you have on-hand is the perfect way to cook xx http://hotlyspiced.com

[a_boleyn]

Although I have a fairly casual attitude to the 'classic' recipes, there are people who feel very strongly about what is doneb in terms of ingredients and cooking techniques which, they feel, turns the dish into something which should no longer keep the same name. I wanted to acknowledge that. :)

[layers_of_eli]

Mmmm, this looks like JUST what I want to eat right now :)

[a_boleyn]

Thank you, it was pretty tasty and fast to whip up.

[ext_877277]

sauce purists... I must admit, I'd never even heard of an Alfredo sauce, but if it's what Sissi says then I guess I must have had it in various incarnations before. You can never have too much pasta I say, and this sounds lovely whether it's "real" Alfredo or not!

[a_boleyn]

People get very upset by someone posting a recipe with a particular name that deviates from the traditional recipe. It's a tasty sauce regardless what you call it.