Alfredo Sauce

This Alfredo Sauce recipe is so creamy and delicious - it's ideal for the addition of seafood - shrimp, prawns, clams, scallops or lobster - anything you choose and a mixture if you prefer - about 8 oz (225g)in total.

Alfredo Sauce
3 oz (80g) butter
1/4 pint (150 ml) cream
3 oz (90g) grated fresh parmesan cheese
salt and pepper to taste
chopped fresh parsley

Put the butter and cream in a pan and stir over a low heat until they are thoroughly combined - don't allow the mixture to boil, as it will separate.

Take the pan from the heat and stir in the parmesan - return to the low heat and stir for a minute or so.

If you decide to make this a seafood alfredo, then add your mixed seafood (225g/8oz) at the same time as the cheese - taste and season.

Stir in the chopped parsley and pour the sauce over boiled fettucine or a pasta of your choice.

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