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| Alfredo Variations |
| Basic Alfredo Sauce: 1 tbsp. butter 1 tbsp. flour 1 c. whipping cream 1 tsp. nutmeg 1 16 oz. package cooked fetticini or linguini 1. Melt butter over low heat. 2. Add flour, stirring to remove lumps for about 5 minutes. Add nutmeg. 3. Slowly incorporate whipping cream, until the sauce is thick and bubbly .4. Serve over noodles. 5. Top with fresh grated parmesean or romano cheese. Variations and additions (add one or more to the alfredo): Cracked peppercorns Grilled chicken breast 1 lb. sliced sauteed mushrooms 1 lb. shrimp, peeled and deveined. (Add shrimp before whipping cream) 1 lb. fresh clams or mussels 1 lb. lump crab meat (Add crab before whipping cream) roasted red peppers and artichoke hearts sundried tomatos 1 lb. slice zucchini or eggplant 1 pint oysters drained (use liquid in the sauce, replacing portion of milk) marinated grilled flank steak baked pork medallions 1 lb. diced turkey breast 1 tsp. basil and oregano 1/2 tsp. fresh tarragon 1/2 c. fresh peas and mushrooms breaded chicken breasts black and green olives, and feta cheese (substitute for parmesean and romano) |
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