this is a sort of a take off from alfredo but much lighter and more taste to it. plus you can make it in 5 minutes

melt 1/3 stick butter
when melted add 3-4 oz heavy cream
3-4 oz dry vermouth
3 cloves minced garlic or an equivalent amount in liquid/powder form
1/2 teaspoon each of Italian seasoning
white pepper
lemon pepper
Cayenne pepper (i use peri peri instead but cayenne works well too and is available)
heat the mixture through but do not boil.
when hot add about 1/4 cup dry Parmesan cheese

works best with pasta and seafood/chicken, but is probably to light for dark meats

butch, this looks great ~ i can imagine it on shrimp over a bed of capellini!

i'll try it as soon as i can, and let you know how it goes ~

Not to be pessimistic but...I can't see the point of starting a cream sauce with melted butter like that. I'd only use butter to sweat onions, garlic etc. before adding the alcohol reducine it and then adding the cream. That much butter just floats on top making it greasy.

calgary - your suggestion makes sense - when i am able to try this, i'll follow that procedure.

this sounds pretty good i like to go a little lighter in the summer. a little flour or starch will handle the butter. ha tas, try blackening your shrimp off first then add to your pasta dish.