Shrimp Alfredo
I made this last night....it is awesome!
1 cup freshly grated parmesean cheese
1/2 cup heavy cream
1/2 cup butter
8 oz Spagetti Rigatti (or some other fine pasta...spagetti and fettucine are too thick and chewy, also more surface area for sauce to stick on)
1/2 pound uncooked, tail-on shrimp
4 cloves garlic, chopped
More butter
Pepper to taste
Cook Pasta. Add 1 tsb olive oil (so it doesn't stick together), stir, set aside and cover with a hand towel. Set burner to medium heat, adding butter and garlic to skillet. Then add shrimp, cook until pink. Combine cream, 1/2 cup butter, and parmesean cheese in a medium saucepan. Put on medium heat 3-4 minutes or until butter is melted, stirring twice. Toss shrimp and garlic into pasta, and pour sauce over pasta immediately after it is done and immediately before serving (this is important). Add pepper to taste. Much cheaper than what you get at restaurant, and just as good.
EDIT: WARNING! May cause spontaneous appearance of "double chin", contains approximately 10,000 grams of fat per serving.