My original plan for the bag of frozen seafood variety and shrimp was to make a spicy stir-fry but Scott wanted a pasta dish instead. Preferably with homemade fettuccine and white sauce. So I said, alright, that sounds wonderful actually. I made the pasta and the alfredo sauce. Since I usually go for store-bought alfredo sauce I figured I might as well chronicle this homemade recipe which I adapted from A Sweet Pea Chef. The recipe called for garlic which I skipped for now so just add them if you so desire.
Cut the 1 stick of butter into pieces. Melt in a non-stick pot.
Cut 1/2 brick of cream cheese into pieces. Add into the pan. Stir until smooth.
Gradually add 1 cup of milk while continuing to whisk. Stir in about a 1/2 cup of grated parmesan cheese. Season with Italian seasoning, plus a little bit of salt and pepper.
Take it out of the stove since this will thicken really fast. You can use this homemade alfredo sauce with any any pasta dish.