Betsy’s No Garlic “Oh Baby, Baby, BABY!” Scrumptious White Wine Alfredo Sauce

By Betsy Vail 01/19/2015

Sauce Ingredients:

• 2 c heavy whipping cream (or Half & Half)
• 1 c Parmigiano-Reggiano cheese, grated
• 1¼ c Muscato wine
• ½ tsp onion powder
• ¾ tsp salt (to taste)
• 1 pinch pepper (about 1/16 tsp)
• ¼ c Wondra flour

Sauce Directions:

1. In medium sauce pan, heat the heavy whipping cream over medium low heat stirring occasionally. (Do NOT let it boil.)
2. Slowly add 1 c Parmigiano-Reggiano cheese while constantly stirring. Heat and stir until blended.
3. Slowly whisk in VERY SMALL portions of white wine wile stirring. If wine is added too quickly, the cream will denature and look clumpy. 
4. Add salt, pepper, and onion powder to taste. Reduce heat a little, and stir occasionally for 6-8 minutes.
5. If necessary, thicken by whisking in small amounts of Wondra four until the desired consistency is reached.

Possible Delicious Additions or Toppers:

• diced lobster
• calamari rings or a sliced or diced calamari steak
• scallops
• shrimp
• clams (cleaned in shell)
• muscles (cleaned in shell)
• firm fish (pan roasted or grilled)
• chicken (pan roasted, oven roasted, or grilled)
• turkey (pan roasted, oven roasted, or grilled)
• broccoli flowerets
• sautéed mushrooms

Lobster/Calamari/Shrimp/Scallops/Clams/Muscles directions:

1. Sauté in butter and some wine. Before it is through cooking, add to the Alfredo sauce to complete the cooking process. It should only take a few minutes to cook so shrimp is pink and lobster is opaque. Be cautious not to overcook it (overcooked seafood is chewy).
   
        Note: I have also cooked the seafood directly in the simmering alfredo sauce. This
        works well too. Seafood cooks quickly, so be sure not to overcook it. Once the
        seafood is cooked, taste the sauce and adjust ingredients (wine or spices) to taste.
2. Serve over al dente cooked pasta, and garnish with fresh grated Parmigiano-Reggiano cheese.

Yum