Reviewed: Aug. 28, 2008

I love alfredo sauce and have been looking for a recipe for a long time. I'm happy to say I have finally found a keeper. I was a litte skeptical at first because I expected the sauce to be a little bit thicker, but it was delicious! I sauteed half a pound of shrimp in olive oil, white wine, garlic and pepper and added to the sauce. It was a delicious meal that I will definitely be making again and again.

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meghanm3

Cooking Level: Intermediate

Home Town: Auburn, Illinois, USA

Living In: Divernon, Illinois, USA

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Reviewed: Aug. 1, 2008

Great hit! Will make this again. Only thing I changed was to add garlic cloved. More garlic the better!

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Katrina

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Reviewed: Jul. 31, 2008

This is THE BEST alfredo we have ever had! We will keep making this one over and over.

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wedesirehim

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Jul. 30, 2008

I thought the recipe was really delicious and easy to make.

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Jenn

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Reviewed: Jul. 23, 2008

We followed this recipe exactly and LOVED it! Thanks!

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mrsfarmer09

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Reviewed: Jul. 2, 2008

This recipe serves as an excellent and versatile basis for any alfredo. I sauted the chicken in olive oil and italian seasoning. I also added fresh basil.

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Tasty

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Jun. 18, 2008

Add less salt!

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Rachele

Cooking Level: Intermediate

Living In: Osceola, Indiana, USA

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Reviewed: Jun. 1, 2008

This was OK. The flavor was great but it was way too runny. I was hoping for a thicker sauce.

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Vicky

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Reviewed: May 25, 2008

I fixed this recipe exactly as listed except I used penne pasta. My family was VERY happy with it. The sauce definitely thickens when allowed to rest once it is combined with the pasta.

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erinmarie65

Cooking Level: Intermediate

Home Town: Woodstock, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: May 19, 2008

Yummy, light, and fresh, I liked this because it wasn't as heavy as I'm used to. Will def make again

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allana

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: May 12, 2008

This was pretty good. I do have some issues with it, though. It doesn't make much sauce, for one. I think it needs to make about 2/3 cup more alfredo sauce, at least. Two, the sauce isn't very cheesy. Instead of 1/2 cup parmesan, next time I will use about 1 cup mixed cheeses (like the Italian Blend that Kraft makes). Other than than, the flavor is very good.

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Dana

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Lolo, Montana, USA

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Reviewed: May 9, 2008

Great sauce, but I agree, not enough! I added some extra spices on the notes of others, garlic powder, a few red pepper flakes, a dash of chili powder and italian seasoning mix and I substituted half & half for the cream. Also added sauteed mushrooms to the top, yummy.

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Lroy

Cooking Level: Beginning

Home Town: East Lansing, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: Apr. 29, 2008

What a wonderful dinner I made last night. Thanks to this little dish. It was perfection. I made almost as written, usind unsalted butter and making sure to let my sauce stand before adding the noodles. It is easy and way yummy.

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Ria

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Miamisburg, Ohio, USA

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Reviewed: Apr. 1, 2008

After mixing the sauce with the pasta, let it sit for a bit and it will thicken. The dish was easy to make and came together quickly, but just really didn't have much taste. It needs a lot more of the spices added to it, such as garlic, pepper, red pepper flakes and parmesan, as well as a protein such as shrimp or diced chicken and mushrooms.

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COOKINCHRISSY

Cooking Level: Expert

Home Town: Keizer, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 26, 2008

This was amazing! I made a few changes. the first time I rated this I used chicken. This time I used 1 lb shrimp. I added 2t cornstarch to thicken. I saute'd mushrooms and red bell pepper and added it to the sauce. Every one raves!

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kg2943

Cooking Level: Beginning

Home Town: Arlington, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Mar. 25, 2008

My 7 year old son gave me a thumbs up and a "D-licious" when he took the first bite of this! The rest of the fam liked it lots too. I left off the salt and added minced garlic and about 2T cream cheese, as others suggested, and tossed with steamed broccoli, with grilled chicken on the side (marinaded in italian dressing). ABSOLUTELY will be making this again & again!!!

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JEANNIE10007

Cooking Level: Expert

Living In: Wauchula, Florida, USA

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Reviewed: Mar. 19, 2008

i made this pasta for easter and my entire family was raving about it. there was not one piece of pasta left.

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jen b

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Reviewed: Feb. 20, 2008

Used fresh garlic minced instead of garlic powder...didn't use salt and added 1/2 tsp of cayenne pepper to give it a little kick. Very easy to make and had a really good taste. Add chicken to make a great meal!!! Second time we made it...added too much parsley and a little more cheese.

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