The "Le Creuset" pot....
So for my housewarming gift, Gerardo gave me a 7 ¼ Dutch Oven in Cherry Red. My very first Le Cresuet item! I am so pleased with the evenness of the cooking. I’ve made red curry, roasted chicken, and baked sourdough bread in it!!!
So I am building my collection of Le Creuset cookware because once you cook in one of these, you just can’t go back! These are pricey, but the results are amazing. It will be a while before I build up a good set. Luckily I had a coupon for 30% off + free shipping, so a few weeks ago I bought the Precision Pour Saucepan 2¾ qt! Also, in Cherry Red. I was told they were going to discontinue this color line so I couldn’t resist getting another one in the same color. Red is so invigorating! Supposedly it psychologically stirs up hunger. I want to make sure my guests eat up! I love making Alfredo Sauce. So what better way than to break into the pot with my favorite sauce!
Here is my sinfully delicious Alfredo Sauce*:
1 cup salted butter (2 sticks)
12 ounces of heavy cream
½ teaspoon of garlic salt
3/4 cup grated Parmesan cheese
½ cup grated Romano cheese
Fresh grated pepper
Optional: 15 – 20 medium raw shrimps, peeled and deveined
1) Optional: Cut each shrimp into 3-4 pieces. Set aside.
2) Melt butter in medium sauce pan with heavy cream (Do not melt butter by itself)
3) Add garlic salt and pepper
4) Stir in Parmesan and Romano cheese over medium until melted
5) Add raw shrimp and cook until shrimp is pink and opaque.
6) Serve immediately over angel hair pasta (aka capellini)!
2) Melt butter in medium sauce pan with heavy cream (Do not melt butter by itself)
3) Add garlic salt and pepper
4) Stir in Parmesan and Romano cheese over medium until melted
5) Add raw shrimp and cook until shrimp is pink and opaque.
6) Serve immediately over angel hair pasta (aka capellini)!
*Note: I use this sauce for my Spinach Portobello Raviolis (without the shrimp).
The shrimp gives the sauce a bit of a sweet flavor! I almost always use angel hair pasta! It makes this sauce taste even better. If you must have thicker pasta, use linguine! I do not recommend using Fettuccine unless you are making it fresh from scratch!
Overall, I thought the saucepan did a fine job melting the butter and cheese. :)
