For my first ever recipe blog post, I’m using a recipe that isn’t even mine. Lol. Literally copied & pasted out of an e-mail from an ex this morning. (So excuse the random lingo throughout the instructions..) I’m halfway posting this in fear that I’ll lose it forever if my messages get deleted (I’ve been trying to get this dang recipe for awhile…), and halfway because it truly is THE best Alfredo on earth. Nothing beats it, I promise.
3-4 chicken breasts or about 1 pound cleaned, peeled shrimp
butter- at least 1/2 stick
3-4 garlic cloves diced fine
1 pint heavy cream
2 cups Parmesan cheese (or an Italian blend)
2 tbs. garlic powder
2 tbs. basil
1 tsp. white pepper
2 tbs. sea salt
2-4 tbs. white wine (pinot or zin… or a cooking wine is fine)
2 tbs. chicken base
If using chicken, start by sauteing in a couple tbs. butter. Add some salt, some basil, some garlic powder. Cook it on low – med until done. remove from pan. The trick to making this sauce is to not get anything too browned. So if by this point your butter and drippings are browned, drain the pan or grab a new one. If the butter is still golden, just strain the chicken fat out.
- Add the 1/2 stick of butter to pan with the chopped garlic. Saute on low – med to release some of the oils and soften the garlic. If it’s getting brown, turn down the damn heat. Slow and low is the key. After a couple minutes add the heavy cream, basil, garlic powder, and white pepper (go lightly on white pepper, it has a strong flavor) and bring to a simmer, stirring often so the cream doesn’t scald. Add the splash of wine. Simmer for another 4-5minutes, stirring often. you want it to reduce somewhat.
Now is when you add the cheese… if you stir constantly as you add it, the sauce will come together. it may take 5 minutes or more to smooth out (If you fuck it up, or it’s too hot, or you don’t mix it constantly it will separate, so you’ll have a burnt ball of cheese, in burnt cream, and a layer of oil… gross. throw it away and start over)
it should be fairly thick and smooth by now.
Taste it… this is when you may want to jazz it up with a lil chicken base, or more of the other spices. More wine = more salt so don’t add salt if you add more wine. Add broccoli if you want now. Keep stirring until cooked.
If you use shrimp this is when you’d add it, when the sauce is basically done. Don’t overcook it and keep stirring the sauce or it will separate.
it will thicken more as it cools, add a splash of milk if it’s too thick.
That’s about it. Throw it on some noodles (I prefer Penne or Rotini) and tear it up.
Sounds complicated, but it’s not really that bad. SLOW AND LOW AND KEEP STIRRING and it’ll be groovy baby