close to a real Alfredo

I did a much better job with my Alfredo-ish sauce this time, prepping everything in a more classical way with butter, heavy cream, and Grana Padano cheese to make the sauce, which turned out great. I prepped my remaining shrimp plus a salmon steak by cutting the frozen salmon into smaller bits, then baking the salmon and shrimp together in a bath of olive oil, butter, garlic powder, salt, and white pepper for ten minutes. Because the proteins started off frozen, I finished them by placing them into the Alfredo-ish sauce and cooking gently for a few minutes. This did the trick. 

I used my remaining bit of pasta dough to crank out some fresh, handmade pasta. Strangely, after several days in the fridge, the dough had started to change into a weird shade of green that reminded me of the gray/green you sometimes see on the surface of the yolks of hard-boiled eggs. When I smelled the dough, it smelled perfectly fine. I rolled the dough into sheets that looked a bit discolored, then I ran the flattened dough through the spaghetti rollers. After tossing the noodles in flour and bagging them up, I placed them into the freezer. When it was time to boil the noodles, they turned out perfectly normally, so from what I've seen, the green color is harmless as long as there's no accompanying rotten smell.

And as you see above, everything turned out great. I've made some form of Alfredo or faux-Fredo dozens of times, so doing the sauce the right way was a snap (no cream cheese this time!). By using Grana Padano cheese, though, I don't think I can properly call this an Alfredo. Real Alfredo uses Parmigiano or Romano. Of course, the other false note was the pasta: with Alfredo, you normally use a wider noodle like fettuccine. 

Still, this looks a lot better than last time, I think.