Fettuccine Alfredo is a true classic and perfect pasta dish to serve any "Non Tomato Lovers." We add some natural flavorings for pronounced flavor and a touch of cream cheese for extra smoothness.
5 tablespoons unsalted butter
1 teaspoon Chicken Bouillon Base (I use Better Than Bouillon )
1/2 sweet onion (to be discarded before serving)
2 tablespoons cream cheese
2 cups heavy cream
1 cup or more of grated Romano Cheese
1 pound dry fettuccine (boiled until almost Al Dente- boil approximately 2 minutes less than package instructions) drain and reserve some pasta liquid.
18-24 extra large shrimp- seasoned and grilled or broiled.
1. In a heavy bottomed large saucepan over a medium heat, melt the butter, add the bouillon base and cream cheese stirring until smooth.
2. Add the onion and gradually pour in the heavy cream- whisking constantly. Lower the heat and simmer for 7-10 minutes, stirring occasionally.
3. Add the partially boiled fettuccine and heat for 2 minutes. Test and continue to heat if necessary to desired tenderness. If the mixture seems a bit thick, ladle a small amount of pasta liquid into the Alfredo Sauce as desired.
4. Remove from heat, discard the onion and add half of the grated cheese. Top with hot Broiled or Grilled Seasoned Shrimp, minced parsley and remaining grated cheese.
Suggestion: Pairs well with Chardonnay