The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 16, 2007
My family loved it!! I will def. make agin.
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Cooking Level: Expert

Home Town: Wheat Ridge, Colorado, USA
Living In: Bremerton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 7, 2007
This was a very nice surprise. I used heavy cream because I didn't have the HalfnHalf....just added some milk to it. For me, the trick was to let the sauce get thick enough. Also, next time I will make more sauce as my husband says there was not nearly enough of it.
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Cooking Level: Beginning

Home Town: Oshkosh, Wisconsin, USA
Living In: Wautoma, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 7, 2007
This recipe is excellent... Made it for a special occasion. Turned out great.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 4, 2007
This dish is to die for. I added a big pinch of red pepper flakes, it really gives this dish a good kick. I mixed in the cheese while the half and half was thickening. Very good and thank you for the recipe.
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Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 28, 2006
"Just Fabulous! Loved every mouth watering bite of it."
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Home Town: Wells, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 18, 2006
Very good!
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Cooking Level: Intermediate

Living In: Winona, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 15, 2006
Not the best Alfredo I have tasted but still pretty good. Unless you want the shrimp flavour to permeate through your Alfredo sauce I suggest cooking the shrimp seperately in some garlic and butter and adding it to the sauce at the last minute. I used heavy cream and added the parmesan to the sauce. Also try this with fresh linguini pasta...there is no substitute!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 11, 2006
Awesome recipe! Only thing I changed was to stir in the Parmesan while the sauce cooked, plus I had to add corn starch to thicken it (which can become lumpy, so I try not to add too much). Top with some extra Parmesan. Excellent, even reheated.
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Cooking Level: Beginning

Living In: Apex, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 1, 2006
Excellent. The perfect seasonings...I often find recipes like this are too oily, but this was perfect. Me and my husband loved it and it's now a dinner favorite.
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Cooking Level: Intermediate

Home Town: Rio Rancho, New Mexico, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 17, 2006
Easy and tsty. I served this at a dinner party for 8, so I increased the recipe(hoping to have leftovers) everyone ate it like they would never eat again. I served it with a spinach salad that has apples and red onion and a honey mustard dressing, and the best garlic bread from this site. I had nothing left..But I guess that is a good sign. I just like cold leftover seafood and was hoping...
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Cooking Level: Expert

Living In: Empire, Alabama, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 5, 2006
Just followed general ingredient list, but changed by adding: havarti cheese (for creaminess), garlic powder (along w/ garlic), organic cream w/ a dot of butter from the cream, and FRESH lemon juice and parsely IN the sauce. Result=creamy and delicious :) It's even creamier after chilling in the fridge. Heavenly 0:-).
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 29, 2006
Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 8, 2006
Excellent!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 24, 2006
my bf thought this was fabulous. i liked it but we both agreed it was missing something. i used cream instead of half and half. the sauce was pretty thin so we dumped a whole lot of parmesan cheese into the sauce until it thickened up. the next time i make this ill add more garlic since that flavor seemed to be lacking.
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Cooking Level: Intermediate

Home Town: Flushing, New York, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 22, 2006
I love it, I love it!!!! (And so did my boyfriend, he cant stop talking about it!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 20, 2006
It's easy and quick. I added a little bit more half-and-half and pepper. I added salt and mushrooms as i was cooking the shrimp. I also added Cajun Seasoning powder to the shrimp while hte pasta cooked. The dish came out great.
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LHL

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 6, 2006
This was absolutely amazing. I tripled the recipe for my husbands birthday dinner. NOT A DROP LEFT!!! My kids are now asking me to make it for their birthday dinners. Will definetly be making this again.
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Cooking Level: Expert

Living In: Langhorne, Pennsylvania, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 1, 2006
Boring and bland. The sauce was very pasty.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 30, 2006
I followed this recipe exactly but was bored by the flavor. I will continue my search for the perfect Alfredo sauce.
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Cooking Level: Expert

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 29, 2006
I'm giving this 4 stars because I did change quite a few things. I used jumbo, frozen shrimp. I cooked that with the butter, garlic and onion. Like others, I used 1/2 cup butter. Once the shrimp was cooked through, I removed it and made the sauce by adding the cream and cheese. I also used heavy cream because that was all I had on hand. The sauce was pretty watery, so I cooked it a little longer to thicken it up. I didn't have any cornstarch on hand. After about 20 minutes, it was just right. I also added some red pepper for a little kick and a pinch of salt when I returned the shrimp to the sauce. It took a little longer to cook than the recipe called for but it came out great and is pretty easy and quick to make.
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