Alfredo has to be an all-time favorite for many people, whether it is just plain alfredo with noodles, or if you throw in some chicken or shrimp. We usually do chicken, but Tanner requested shrimp. He is on a shrimp kick lately - ever since Christmas when I bought one of those frozen shrimp cocktail rings at Aldi's. We sure do live large here in Wisconsin - he he he.
There are many ways to make alfredo sauce. I try to lighten mine up a bit, even though it is not WW friendly. It makes me feel a little better about enjoying it on occasion.
I use canned milk and 1% milk in place of the heavy cream, and I use more olive oil for the fat than butter. First I saute some fresh mushrooms - oh, how I love mushrooms -in some butter and oil in the pan, then I add some minced garlic. Oh, the smell is wonderful! After the mushrooms have cooked a bit, I throw in some flour to thicken and make a rue. I'm sorry, but this is one of those recipes that I never measure. Then I add a can of canned milk and about the same amount of low fat milk. I cook it until it gets nice and thick. I throw in some low fat cream cheese (just a tad), and then a handful of freshly grated Parmesan, salt and pepper and a pinch of nutmeg. I use whole wheat fettuccine and toss it all together in a 9x13 pan. Cover it and bake it for about 20 minutes. I think it helps to blend the flavors, plus thicken the sauce even more.
I chopped up the shrimp that Tanner had pulled the tails off and I had just thawed out over a low flame in my iron skillet. It turned out really yummy! Unfortunately, with this dish, there are never any leftovers.