Reviewed: May 22, 2012

Really good, basic easy sauce. Good with chicken,and fish. Very high in calories tho. :)

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tinalouise

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: May 13, 2012

I love this.

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jsslthr

Reviewed: May 8, 2012

Delicious! I can't help but want to eat the entire pot.

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kellysarah

Reviewed: May 8, 2012

Tried this dish for dinner the other night and it was a big hit. Only real change I made to this recipe was to use spinach in place of the parsley. Will be making this dish again.

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Cora

Reviewed: Apr. 8, 2012

I just did this shrimp! Quick and easy, and tasty!

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Thais Tebaldi

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Cooking Level: Beginning

Living In: San Francisco, California, USA

Reviewed: Mar. 29, 2012

This was quite yummy and everyone loved it at my house. I would say that I did make a few slight changes...I sauted a seafood mixture (10oz) of shrimp, calamari, and scallops in the butter and minced garlic for about 5 minutes and set it over on the side so it wouldn't overcook in the pasta mixture. Then I warmed the half and half over low heat and I added about 1/2 cup more of it to what the recipe initially called for. I added salt and pepper to the half and half and I did up the amount of cheese the recipe called for (8 tablespoons of Parm/Regg and 8 tablespoons Parm/Romano)...I cut up fresh parsley (about 2 tablespoons worth) and tossed it in with about half a box worth of cooked angel hair pasta. Oh yeah, and I added a couple of pinches of cayenne pepper for a slight touch of heat. Thanks for the recipe! Super yummy :)

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hikerkayallthaway

Reviewed: Mar. 18, 2012

Double the liquid. Even add a 1/2 c. of shrimp stock that you made from the shrimp shells. Add parmesan to your own liking. Cook the shrimp in the 6, or more, cloves of garlic and 2 tbs., or more, of butter and some red pepper flakes. Remove before they are cooked through. When the sauce is thick enough for you add some; sauted mushrooms, maybe some frozen peas or some par boiled sliced carrots and of coarse the shrimp. I added the pasta to the sauce and believe me that 1 lb. of pasta will suck up the sauce.

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johns621

Reviewed: Feb. 21, 2012

It was amazing it took an long time for the Alfredo sauce to get thick so I added Alittle bit of flour . It still had the creamy taste and everything

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foodlover97

Reviewed: Feb. 16, 2012

Delicious! I used raw shrimp and just gave them a couple extra minutes on each side in the butter and garlic prior to adding the half and half. My sauce was sort of thin, but it worked well once it cooled on my plate. I think it would have been too thick had I added cornstarch. This did not make a lot of sauce. It was just right for me, my husband and our toddler...although I know that next time I make it, my husband will ask me to make double the sauce! Thanks for a great recipe1

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saynay18

Reviewed: Feb. 12, 2012

I absoloutely loved this recipe. I made it my own by adding some mushrooms to it. My family thought that it was amazing. I will definitely be making this again very soon.

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