I’ve never made homemade Alfredo sauce. That’s until now.

Red had always been my go-to sauce when it came to pasta and some other Italian entrees. You know, spaghetti sauce, marinara sauce, arrabbiata sauce and the like. I never gave a second thought to Alfredo, which is based on butter, heavy cream and Parmesan cheese.

That was until I recently came across the following recipe, which piqued my interest. I made a couple of minor changes to it but stayed pretty true to the original recipe.

I know that my grandson, Rakeem, loves Alfredo. So if he likes the sauce, it will be a keeper. And if his reaction to it is anything like my dinner guests the other night, it will certainly be in my culinary repertoire for a long time.

Shrimp Fettuccine
1 pound shrimp peeled and deveined, tails on or off
1 tablespoon olive oil
8 ounces fettuccine noodles
2 tablespoons butter, unsalted
2 teaspoons minced garlic
2 cups chicken broth
½ cup whole milk
1½ cups heavy whipping cream
1 cup Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg
Add the oil to a skillet over medium high heat on the stove. Add the shrimp along with salt and pepper to taste, and cook until the shrimp is completely done. Remove the shrimp and set aside.
To the same skillet, add the butter and minced garlic. Saute for 30 seconds and then add the chicken broth and whole milk. Whisk to combine.
Place the fettuccine noodles into the skillet and add the lid. Simmer until the noodles are cooked to your liking.
Remove the lid, reduce the heat to medium, and add the heavy whipping cream. Cook until the sauce thickens.
Stir in the Parmesan cheese, nutmeg and more salt and pepper to taste if desired.
Add the shrimp into the skillet and toss to coat in the sauce and mix with the noodles.