Cream and Butter Sauce (aka Alfredo Sauce) with garlic shrimp

6 tbsp butter
1 cup whipping cream
1 cup parmesan cheese (fresh as you can find)(not that stuff in the
cardboard round tube container.)
pinch of nutmeg
sprinkling of fresh parsley
small bag of fresh or frozen tiger shrimps.
garlic to taste.

First off put on a large pot of water to boil over high heat. For cooking
the pasta.

In a little oil pan fry some tiger shrimp and thin garlic slices...till
they turn red. Remove from pan and reserve. Wipe out the pan.

When you put the pasta in the boiling pot of water...put in the pan the
6tbsp butter to melt and add the cream and allow the mixture to simmer
for a few moments. while the pasta finishes cooking.

Drain your pasta & blend it with sauce (in which you've just added the
cooked shrimp garlic mixture) and toss with the cheese, nutmeg and
optional parsley.

Pasta it works best with: narrow or medium ribbon types, oval strings,
small filled pillows and shells.

You can reduce the cheese and increase the butter and cream to get a
thinner sauce or use 1/2 and 1/2 for the same effect.

--
-Alan