Alfredo is our favorite pasta sauce. My new favorite recipe to follow for homemade Alfredo sauce is Giada’s recipe. I love that she uses lemon juice and zest to help balance the creaminess. I find that it doesn’t make the cream sauce as heavy, but still very delicious! This sauce is also perfect for homemade pasta!
The sauce recipe is quick and easy. Both Andy and I enjoy shrimp or seafood. My key to the best seafood alfredo, is I keep the seafood separate from the sauce. I found this frozen seafood mix at Aldis. It included shrimp, calamari, baby scallops and mussels. What was great, was they were raw even though they were frozen. I make the sauce per the recipe, and cook the seafood in a separate pan with butter, old bay and salt and pepper. Since this Alfredo sauce is already citrus-y with the lemon, I avoid adding lemon to the seafood as I typically would when making seafood.
As Giada says in her recipe, you cook the pasta just under because it keeps cooking in the sauce. Make sure you have a big enough pan, that’s deep as well. This allows you to mix all the pasta with the sauce and not make a mess! (So far I haven’t found the best pan of mine without making a mess😆) How do you make your favorite Alfredo sauce and do you have a recipe I should try?
Live to Eat,