I tried this recipe on Thanksgiving day and my daughter loved it so much!It does take a long while to thicken but I followed other reviewers advice to take off heat. I also added more parmesan cheese than what was called for cause I love cheese!I didn't really measure how much,i just went with instinct=)

I eyeballed the parmesan (added extra) and added 1% percent milk along with the half and half. I also added mushrooms and onions to the garlic. I put the shrimp in last so it wouldn't dry out. Yum! Next time I think i'll use angel hair instead of fettuccine.

This recipe was good. But didn't thicken. I did cook shrimp in butter and garlic separate from the 1/2 & 1/2 and parm. The parm. didn't melt like it should in the beginning But did have to raise the temp to a slight boil to get it to melt. I didn't use the suggested noodle with this recipe, was trying a new noodle called "Miracle Noodle" made from Gluomannan. Instead of using flour to thinken it, used Konjac Glucomannan Powder, used just like Cornstarch. The sauce was doubled and I only used 1 tsp of the powder to thicken, and it did it just beautifully. Hubby and I rated it a 4 because the flavor was good, but not out there knock your socks off, but a very good recipe. And simple. I'd make it again with additional garlic and more parsley.

I was looking for a recipe to use up my shrimp and penne pasta and tried this recipe. I didn't have half and half so I substituted half milk and half sour cream. I loved it. The recipe is very versatile. It's a great basic recipe to make changes for what you have on hand.

This is a quick and easy recipe. My boyfriend loved it. I thought it was good but a little bland. On my serving I added cayenne pepper to spice it up. Not too healthy but I'll totally make occasionally.

Very good and very simple to make. It tasted very authentic! I doubled the sauce portion of the recipe...will definitely make again.

This was awesome! I took the advise of other viewers and added the shrimp at the end of cooking and they came out great. This make a lot so we had it for leftovers. Sauce took a while to thicken a little bit so I finally tossed it all together and the flavor was wonderful!

Really tasty, only thing I did different was I used heavy cream instead of half and half. Will definetly make again. Thanks for the recipe.

I made this two nights ago. It was so simple and good! I've never made alfredo before so I was very happy that the pasta had such great flavor. As others reported, the sauce is a bit runny when cooked as directed, that's why I rated this recipe three stars, but when taken off the heat it thickens a little. I will try the cornstarch next time as others have suggested. I had it for lunch today and it tasted even better! The consistency of the sauce was perfect. Maybe sitting it in the fridge overnight gave it time to set a little? I will definitely make this again.

I loved this recipe! It was easy and delicious. I served it with steamed broccolini and some crusty French bread.

My family definitely like this. I doubled the sauce because it would have made the dish dry. I like my pasta to be creamy. Overall, I would say that this is the very close to the alfredo sauce served at my local Italian restaurant.

This recipe ROCKS!! I put chicken with it instead of shrimp, and it came out awesome. However, I cheated by looking at some of the other suggestions, and doubled the sauce, used whipping cream, and also some cornstarch to thicken it up. All-in-all, it was awesome, will make again and again!!

Luckily, I listened to another reviewer's advice; 1lb of noodles is way too much! I used only half of the package for the amount of sauce made. Also, I made sure to remove the shrimp before making the sauce to avoid it being overcooked. It was delish!

This was a huge hit at our house! Of course I changed some things, but my husband loved it and asks for it all the time now. Great basic recipe!

this recipe was very good. But it is very runny. I added corn starch. Next time I will add the shrimp at the last minute.

Great recipe! Changes for me were trying to "knock it up" nutritionally. I used whole grain and a spinach fettucine pasta. Used half the amount of butter, replacing the other half with "SMART BUTTER" (trying to cut down calories and fat a little bit). And of course, used the fat free half & half for the heavy cream. TURNED OUT GREAT!!!!!!!!! Husband was thrilled to be able to almost "legally" eat fettucine alfredo!

This recipe was great; it's fast, easy and delicious! Definitely double the sauce ingredients though, or cut the pasta in half, or there won't be enough sauce. I stirred in thawed from frozen broccoli florets and the shrimp right at the end to only heat through, and Viola! It was beautiful and tasty!