The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 7, 2009
Due to the HIGH fat content, I used 1/2 and 1/2 cream and low fat margarine. It still tasted absolutely wonderful since you also add parmesan cheese.
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Cooking Level: Intermediate

Home Town: Kalama, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 20, 2009
Subbed 1/2 and 1/2 for the cream and added chopped spinach. Great taste, even the leftovers the next day!
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Cooking Level: Expert

Home Town: Buffalo, New York, USA
Living In: Waterloo, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 12, 2009
This is awesome! I used Chicken stock instead of the wine, doubled the garlic and added sliced baby portabello mushrooms and increased the butter a bit and added evoo. It was so awesome and makes great leftovers too! Will definetly make again. It will be a great Christmas dish - can't wait to use again! Thanks for the post Kimberly!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Photo by Traci's Kitchen
Reviewed: Aug. 2, 2009
I put my 1/2 stick butter in the pan and a few T of flour to make a rouix then whisked in half and half instead of heavy cream; added some garlic powder and salt, pepper and onion powder and a jar of mushrooms... I didn't have any fettucine so I used mini farfalle; I think they meant to use raw shrimp since the directions have you cook so long but I added my cooked shrimp during last few minutes and just heated until they were hot. Sprinkled in some fresh parsley and parmesan cheese! Thanks
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Photo by Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 10, 2009
Very easy...very quick....very good! I really enjoyed this recipe. I made mine with angel hair pasta and 5 cheese garlic bread and it was really good. I sauteed my shrimp in butter and garlc for just a few seconds, long enough to turn pink, set aside until the last 5 minutes on the sauce, then iI added the shrimp and they turned out great. Not over cooked, or chewy. Thank you so much for sharing this recipe!!!!!
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Cooking Level: Intermediate

Home Town: Apopka, Florida, USA
Living In: Longwood, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 8, 2009
This is a great fettucine alfredo recipe. I hardly changed anything. I switch swiss cheese for the parmesan just because I didn't have any on hand. I did add pepper, parsley, and garlic to the sauce. Having said this I would like to point out something I didn't understand in the recipe. Why would you add cooked shrimp and then cook it for 15 min. I really think that if you followed this part of the recipe you would end up with bad shrimp. Don't add the shrimp until after you have cooked the sause for 15 min and then just heat them through. Very simple, easy tasty recipe.
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Cooking Level: Expert

Home Town: Sedgwick, Kansas, USA
Living In: Mulvane, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: May 9, 2009
Good start but WAY too much butter! I felt queasy by the 5th bite. I'm going to try with half as much butter next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 26, 2009
If you want your sauce to be thick I would recommend that you cook the mushrooms separately. I used more shrimp and more fettucine than the recipe called for. I also used pre-cooked shrimp and added the shrimp and the cooked mushrooms to the sauce just before serving. It was an easy dinner and a big hit!
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sky

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Photo by mis7up
Reviewed: Dec. 12, 2008
The mushrooms made flavor in this dish, would however add more shrimp. I doubled the recipe, big family! I used a 1 pound of shrimp, but didn't thicken I like I wanted--guess I'm picky. I don't like runny, I like real creamy sauces. But I added Konjac glucomannan powder used like cornstarch about 3 teaspoons for doubling the recipe(if your curious I bought the powder from miracle noodle dot com--it's amazing). I cooked the pound of shrimp with 2 tbsp butter 1 tbsp of fresh minced parsley & 1 tbsp minced garlic. Then added it to the cream mixture. But would add more shrimp the next time I make this. I soo will make this again. Flavors in this dish just popped! YUMMY YUMMY YUMMY!!!
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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA
Living In: Fort Sill, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 15, 2008
Saute garlic and onion in tablespoon of butter until clear. Add mushrooms and red bell pepper and 1/2 stick of butter. Then add fresh shrimp seasoned with salt and black and red pepper over medium-low heat. Add sour cream and 1/2 and 1/2 instead of heavy cream with teaspoon or less of corn starch to thicken and parmesan cheese.
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TMO

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 27, 2008
Very easy and delicious. I did add some fresh minced garlic to the sauce.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 8, 2008
This is wonderful but I added more mushrooms and some sherry wine to taste!!!
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Photo by Megan

Cooking Level: Expert

Home Town: Granbury, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Photo by Java_Girl
Reviewed: Apr. 14, 2008
I subbed half and half for the cream and it still thickened up nicely with the addition of the parmesan. Also added a little white pepper and salt.
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 31, 2008
It's unfortunate for my waistline that I have this recipe. I had mushrooms and cream and went in search of a good alfredo. I didn't have any shrimp, but did as others suggested and added garlic powder and capers. I am in heaven. My only problems are going to be making this too often and not being able to eat enough at one sitting. I did cook it a bit longer and felt the consistency I got was perfect. Thanks for this easy recipe that even my toddler enjoys.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 23, 2007
I used this recipe for my annual Chrsitmas Dinner party with 2 variations I cooked the shrimp in olive oil( from Apulia, Italy) finely chopped garlic and shallots. I tossed linguini, the shrimp and al dente asparagus pieces into the alfredo sauce. The dish won rave reviews. Carmella D.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 5, 2007
Mmmmm...mmmm...mmmm... Totally hit the spot followed the recipe and it was quite delicious. I made Vickie's beer bread with it and was a hit with my in-laws, husband, and kids!!!!
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Cooking Level: Expert

Home Town: South Bend, Indiana, USA
Living In: Silver Lake, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 11, 2007
This was absolutely wonderful, and could definitely be restaurant quality! I sauteed my shrimp in garlic, and also added 1 tsp of garlic to the sauce. I cooked this for a romantic dinner and my guest loved it. I'll definitely be making this one again...thanks for the great recipe!
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Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 25, 2007
I loved this recipe. I din't change much. I used twice the amount of shrimp because I knew my son would be picking them out and eating them. I diced the mushrooms to very small pieces b/c I love the flavor but hate the texture and then I sauted them for a bit with the shrimp. I also added garlic powder to the sauce. Served with a Romaine salad and garlic bread and it was delicious...
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Cooking Level: Intermediate

Home Town: El Paso, Texas, USA
Living In: Kansas City, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 6, 2007
This was pretty good. Like another reviewer said the sauce was very soupy. I added minced garlic and parsley for a little more flavor. I will try thickening it with a little flour or cornstarch the next though.
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Photo by Allrecipes

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 24, 2007
The sauce was good but I made some changes. I cooked some bacon, then heated up some thawed grilled chicken strips, a clove of garlic and the mushrooms in the drippings. I let the sauce thicken without shrimp then added the above ingredients as well as a pinch of salt and freshl ground pepper and a head of steamed broccloi. My husband said it was worthy of a dinner party! yum
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