Italians would tell you not to use Parmesan in anything fishy anyway except as a bit of seasoning if you like it. So don't. Just some crème fraiche or fromage frais will do it, or soft cheese like Philadelphia, or make a Béchamel sauce. Which is French rather than Italian but will do the trick. Alfredo...
Best answer: Italians would tell you not to use Parmesan in anything fishy anyway except as a bit of seasoning if you like it. So don't. Just some crème fraiche or fromage frais will do it, or soft cheese like Philadelphia, or make a Béchamel sauce. Which is French rather than Italian but will do the trick. Alfredo isn't particularly a sauce in any case - it's just butter and Parmesan.
To make a béchamel, and these are quantities per person, melt half an ounce of unsalted butter in a saucepan. Off the heat, stir in half an ounce of flour to make a stiff paste. This is your roux. Back on the heat, pour in 5 fl oz of milk a little bit at a time. What you're aiming to do is thin down the roux bit by bit, keep stirring with your wooden spoon after each splash of milk till it is all absorbed into the roux then add more, after a while it will thin down enough so you can add more milk at a time to make a sauce without lumps. When all the milk is in, is this too thick for you? No problem, add more milk, it really doesn't matter. The only thing that DOES matter is that it's on the heat for at least 10 minutes in total to cook out the taste of raw flour. Get this right and it IS delicious. Now have a taste. Salt? Pepper? Add what you want.
Béchamel is one of the basic French sauces so it's well worth learning this. It takes some work because you need to stick with it and keep stirring but it really doesn't take THAT long. I see in recipes sometimes "make a white sauce" - this is what they mean, and they can say that because this is such a basic recipe. Except that "white sauce" means water, Béchamel uses milk. Hmmmmm... you could try water instead of milk to get a more delicate sauce and get the full taste of shrimp.
Let some grated cheddar cheese melt into it and you have sauce mornay. Nice with plainly cooked fish. Or just add some parsley for parsley sauce. There are all kinds of possibilities. This is also the way to make the best mac and cheese - make sauce mornay, stir in cooked macaroni. And the classic baked lasagne - lasagne al forno - the three components are lasagne, bolognese sauce and Béchamel sauce layered up in a dish and baked with cheese on top.
2 days ago