Alfredo, Shrimp or Chicken

Place cream cheese and heavy cream in a small saucepan. Warm on the stovetop over medium heat, stirring frequently (so it doesn't burn) until smooth. This takes five to ten minutes. Do not let the mixture come to a boil. Stir in remaining ingredients. If it is too thick, you can add more cream one tablespoon at a time until desired consistency. Chef Camille's trick if it is too runny- add a few tablespoons of grated mozzarella cheese and stir until melted. 

This makes two servings.  It can be made in a microwave, but you need to stir it after every 30 seconds of cooking REPEATEDLY!

Sauté shrimp in butter. Remove from pan. Add small pieces of cauliflower, sliced mushrooms, and garlic to pan and cook until warm, but crisp. Add shrimp back to pan and stir in the Alfredo Sauce. Garnish with chives and parmesan cheese.

Traditional Alfredo is served over carb-laden pasta, however, there are alternatives! Noodles made of egg white and water are available and very quick and easy to use. If you are in a hurry, this is the way to go, just drain, heat, and eat. They are already soft, so they can be folded into your meal just before serving.

Chopped or riced cauliflower is one of my favorites. The secret is to barely warm it in a buttery frying pan so it doesn't get soft or mushy. A large bed of lightly sautéed mushrooms with cloves of marinated garlic also makes a delightful presentation. 

Other options include low carb Hearts of Palm Pasta, available from Amazon, or other health food outlets. This comes in a variety of shapes- spaghetti, angel hair, lasagna (more on that another week), and linguine, to name a few. 

Here is a chance to get creative and show off with garnishes. Freshly grated Parmesan is traditional. Consider using different size graters and peelers for texture and visual appeal- very fine for a powdery look (like above), thin, or even use a vegetable peeler for pieces 1/2 inch wide and and inch long. 

Chives are an elegant garnish, either fresh or dried.  The easiest way is to just shake on some dried pieces from a bottle. They are available to purchase in the spice aisle of a grocery store. Some store's produce sections have fresh herbs for purchase, but they need to be cut into smaller pieces.

I love to pick fresh chives from my garden and snip them in quarter inch pieces over the top of the finished dish. Chive blossoms are edible uncooked and can add a soft lavender touch of color.

A spoonful of pesto, either purchased or homemade, makes a nice "dollop" on top. 

Adding capers as a garnish on Alfredo not only introduces a delightful burst of tangy flavor but also lends a contrasting texture, elevating the dish with its briny essence. Their subtle acidity cuts through the richness of the Alfredo sauce, creating a well-balanced and satisfying culinary experience. These can be found in the same grocery aisle as olives and pickles.