Step 1: Sauté the Garlic and Sun-Dried Tomatoes

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Add the chopped sun-dried tomatoes and cook for another 2-3 minutes, stirring occasionally. The sun-dried tomatoes will release their rich, tangy flavor into the butter.

Step 2: Add the Heavy Cream

Reduce the heat to medium-low, and slowly pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer, allowing the cream to warm through and infuse with the garlic and sun-dried tomato flavors. Simmer for about 5 minutes, stirring occasionally, until the sauce begins to thicken slightly.

Step 3: Stir in Parmesan Cheese

Gradually whisk in the grated Parmesan cheese, a little at a time, allowing it to melt fully into the sauce. This will give the Alfredo its signature creamy, silky texture. Continue to cook and stir for another 3-4 minutes until the sauce has thickened to your desired consistency.

Step 4: Add Fresh Basil and Seasoning

Stir in the chopped fresh basil and red pepper flakes (if using), and season the sauce with salt and pepper to taste. The basil will add a fresh, herbaceous flavor that complements the richness of the sauce.

Step 5: Garnish and Serve

Once the sauce is ready, remove it from the heat. Serve immediately over your favorite pasta or low-carb noodles. For an elegant touch, top with additional fresh basil leaves and a light drizzle of olive oil. The basil adds a pop of color and flavor, while the olive oil enhances the richness of the sauce.