I have zero idea how I have missed reviewing this recipe, it's amazing!!!! Since I tried it, I have made it at least 15 times, and every time someone eats it they ask for the recipe, and they say that it's better than Cajun Alfredo pastas they can get in a restaurant. I made a few changes, only due to preference, and I didn't really alter the recipe itself at all.
-I use Ragu Roasted Garlic Alfredo, normally 5 jars because we love this sauce and are feeding at least 5 people every meal. Leftovers also completely rock!
-I fire-roast the peppers, skin them, and slice them versus dicing.
-I also very thinly slice the onions, and saute them until super tender, I hate crunchy onions. Always a sweet onion, like Vidalias.
-Skip the mushrooms, just a personal preference.
-Double the garlic. Did I mention that we love garlic???
-Double the pepper and cayenne, we like it spicy!
I almost always make grilled blackened chicken with this. When it's in the budget, I skewer shrimp, season it with the same home made blackening seasoning, and grill it as well. I serve with grilled crostini with olive oil, garlic, and Italian seasoning. I'm a major foodie, but weeknights and budgets sometimes require the semi-homemade approach. With the additions of this recipe, jarred Alfredo becomes better than home made. It's flavorful, classy, and good enough for company or a weeknight meal. Make this, tweak it as you wish, and enjoy! This is my go-to Alfredo. Totally worth it, and amazing!
Was this review helpful?
1 user found this review helpful
I have zero idea how I have missed reviewing this recipe, it's amazing!!!! Since I tried it,...