The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 8, 2009
Made it tonight..it was great Mixed about a 1/4 cup of shredded parmesan into the simmering half and half to make it really cheesy MMMMMMMMMMM
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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 3, 2009
It sounds really good but it was definitely missing something. But it is not something to make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 2, 2009
Very yummy dish! I used a whole pint of the half and half for more sauce, & added about 1/2 a cup of parmesan cheese to the mixture while it was cooking.
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Cooking Level: Expert

Living In: Missoula, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 22, 2009
this was a really good recipe, but I did add spinach to the butter, garlic and onions mixture. I also cooked the shrimp seperate and added it to the sauce afterwards. it was really good!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 16, 2009
My son was hungry and looking for something to make with some shrimp. I gave him this recipe and it turned out excellent. Loved everything about it, especially that it was easy enough for a 17 year old to make but elegant enough that it tasted like it came from a high end restaurant. Loved it!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 27, 2009
very easy to make and tasted good. Would use less pasta next time so it wasn't so dry.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 26, 2009
Very easy to make recipe. Good flavor, the only problem I had was getting the sauce to thicken. I didn't want to make the shrimp toughen up by cooking the sauce too long. Next time I will make the sauce first and only after it's at the right consistency will I add the shrimp.
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Photo by DELTAQUEEN50

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 13, 2009
This Alfredo was awesome, took leftovers to work and everyone said it came from Outback resturant.
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Gar

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 31, 2009
Great recipe. Had to make some few adjustments to it, but it was delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 30, 2009
We really liked this recipe, but it's nothing like Alfredo, if you ask me. It's more like a creamy scampi. I put lots more garlic and added about 1/2 cup of parmesan while cooking. I also used a little lemon juice. Very nice and very easy. Served with homemade garlic knots.
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Photo by Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 27, 2009
I made this recipe for my boyfriend and he loved it! I did like most and doubled the sauce. I saute the shrimp, onion and garlic in some white wine and when the sauce was finished I added the shrimp. It goes great with garlic bread also.
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Photo by ANGIE B

Cooking Level: Expert

Home Town: West Bend, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 22, 2009
Loved this and easy to make. Kids actually liked it too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 9, 2009
Best Alfredo I've made yet! I like that it uses half and half instead of heavy cream: a little less fattening without compromising the creaminess or flavor. I cut the black pepper back to about 1/2 t. and increased the Parmesan cheese to about 1/2 c. I used pre-cooked shrimp and added them to the sauce at the very end. I also added a few tablespoons of fresh basil at the end to give it more flavor. To make sure it thickens well (has the "right consistency"), stir together the cooked sauce (it will still seem thin at this point), Parmesan cheese, and seasonings into the drained pasta using the pasta cooking pot, and let it stand for about 5 min. before serving.
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Kim
Photo by Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA
Living In: Mosheim, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 30, 2009
This is one of our favorite recipes. It is very tasty, though a little on the heavy side (lots of yummy cream). The only reason I gave it a 4 instead of a 5 is because I sometimes have trouble getting the sauce to be the right consistency. Besides that... it's great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 25, 2009
Delicious. I cooked shrimp in another pan as other reviewers suggested but had to anyway as one of my kiddos hates shrimp and sauteed some chicken breast tenders as well. I sprinkled about a tablespoon of flour in sauce while whisking and a splash of sherry. Very good, very easy and the family loved it. Thanks for sharing!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 15, 2009
I could not get the sauce to thicken. Other than that my husband and I both enjoyed the flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 13, 2009
This was excellent.....I am pretty much a novice cook and this turned out wonderfully. I doubled the base ingredients like others suggested and added 1/2 cup of white wine, and also added the parmesean cheese as the sauce was cooking. I also added a few red pepper flakes and used about a 1/2 yellow onion. Doubling the ingredients provided plenty of sauce for a box of linguini. My 4 and 7 year old kids both cleaned their plates and my wife told me that I am going to have to cook this at least once a month.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
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Reviewed: May 29, 2009
this was ok. I used spaghetti noodles instead because that's what I had and added some red pepper flakes. I wish the sauce would have been a little thicker.
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aly
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: May 26, 2009
This was very eatible, but not what I was looking for. I was expecting a thicker sauce with a more complex flavor, so I'll keep looking for a good alfredo sauce and use this when I want a simple garlic sauce.
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Crestline, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: May 11, 2009
The key to alfredo sauce is this; equal parts cream, butter and parmesan. Alfredo will always appear thin when done, then thicken upon standing and it will always taste like the strong cheese it is-There should be no mistake. Also Real cream, not 1/2&1/2. If you only have 1/2&1/2, use a conversion chart and add appropriate butter to make it heavy cream. Other than that, this recipe is great if you're looking for a lower fat creamy meal-This recipe is not alfredo sauce, It's garlic cream sauce with parmesan garnish. Very tasty, but not alfredo.
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Los Angeles, California, USA

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