Lemon, Garlic, and Basil Alfredo

 

 Ingredients

2 Lemons

3 heaping tablespoons of garlic

2 tablespoons of olive oil

1 cup of freshly grated parmesan cheese  (don’t use jarred or pre-grated; it can stiffen up and become hard).

3 tablespoons of OLP Pizza Shake (Dried Basil, Dried Oregano, Garlic Powder, Salt, Pepper, sugar, and Parmesan & Romano Cheese)

1 quart of Heavy Cream

1 ½ tablespoons of sugar.

1 heaping teaspoon of salt

1/2 teaspoon of black pepper.

10-12 basil leaves sliced

 

Directions

Zest 1 whole lemon and set aside.

Squeeze 2 lemons ensuring there is no pulp and set aside.

Heat Olive Oil and add the garlic to a large sauté pan with the flame half way between medium and high heat.

Stir with a rubber spatula until slightly browned

Add the lemon zest.   Stir in for 1 minute

Add the quart of heavy cream, salt, pepper, and basil.

Reduce for 8 minutes constantly stirring and wiping down the sides of the pan.

Ensure the mixture does not boil over.  It will begin to bubble hard within 3-4 minutes; either work quickly or turn your heat down slightly.

Add the OLP Pizza Shake, sugar, lemon juice and continue to stir and reduce for another 5 minutes.

Add the freshly grated parmesan cheese and continue to reduce and stir for another 5 minutes.

 

The mixture should be quite viscous and easily stick to a piece of pasta or a spoon.

 

Serve as an Alfredo on pasta or as the sauce with Chicken Piccata.