Reviewed: Aug. 23, 2006

Excellent! My family loved it and it looked gourmet when I was done!

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RENEEKEIANA

Cooking Level: Intermediate

Living In: Navarre, Florida, USA

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Reviewed: Aug. 17, 2006

I will NEVER use a jar alfredo again! I substituted heavy cream instead of half & half, as it was all I had on hand and used shredded parm. Next time I will try half & half. It was an absolute hit with the kids!

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FB0226

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Reviewed: Jul. 26, 2006

Incredible! A total comfort food with great depth of flavor and, in addition, was a great presentation on the serving platter with the fresh parsley and lemon slices. I used medium sized shrimp and added just a little bit of Old Bay Seasoning. Every bite was a celebration to our tastebuds!

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SophiaBenincasa

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Reviewed: Jul. 19, 2006

Delicious. Didn't change a thing and it came out perfect. Real simple and fast.

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katie5555

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2006

I tried this recipe & it was a big hit with my guests. It doesn't call for any salt but needed it. I added a little to the sauce & it was delicious!

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OnFireCook

Cooking Level: Expert

Home Town: Pickerington, Ohio, USA

Living In: Davao City, Davao, Philippines

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Reviewed: Jun. 23, 2006

i made this with salmon, cut each filet into 1.5 inch cubes, and it turned out delicious. very easy!

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JANICEMALLARI

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Reviewed: May 30, 2006

Very good recipe and Incredibly simple. I never thought an alfredo sauce was so easy to make!

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Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

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Reviewed: May 18, 2006

As recommended, i added more garlic and more onions. I used some cornstarch to thicken the sauce and because i didn't have a full cup of half and half i completed the amount with heavy cream. I also used large shrimp. This dish was so incredibly quick and easy to do... and better than some i've had in restaurants.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: May 14, 2006

Overall, very good recipe but definately cut back on the pepper. I too used increased butter, garlic, and H&H with 1 tsp pepper. Thanks for the recipe!

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Rarely Give a 5 Star :)

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 17, 2006

It was very easy to make, and turned out perfectly!!! My whole family enjoyed it.

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Lisa

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Apr. 15, 2006

I was hesitant about this recipe at first because of the other reviews, but it was really quite fine. No recipes is set in stone so I added scallops, extra garlic, parmesan into the sauce, and thickened it up a bit with starch. Yum!

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sisterofacooker

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Reviewed: Apr. 15, 2006

Yummy, I followed some of the previous advice. I used 1/2 lb butter, a generous amount of garlic, and removed the shrimp after they were just cooked through. I used a pint of whipping cream instead of half n'half and added 1/4 cup wine. On medium heat I let the sauce cook down, thickening nicely. When the pasta was done cooking (we use whole wheat pasta in my house) I tossed it with a tablespoon of olive oil and a half cup of parmesan. I will surely make this again, it is total comfort food. Thanks

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HEBH

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Mar. 1, 2006

I liked it, but the sauce didn't thicken and was very runny.

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ECASEBOLT

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Reviewed: Mar. 1, 2006

Made this for my mother-in-law and I. We both love shrimp while the rest of my family won't touch it. This was great. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Feb. 21, 2006

This was a wonderful recipe. The flavor was outstanding. Not only was it fast, but had to be one of the easiest recipes to make. This sauce is also wonderful to use with clams. Only made enough for 4 servings, but next time will double it.

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BAMBI627

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Reviewed: Jan. 21, 2006

Easy and delicious. My family loved it! Thanks for sharing!

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Lynnkova

Living In: Newport, Michigan, USA

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Reviewed: Jan. 15, 2006

Meal had great flavor. I doubled the amount for the sauce, and added 1/4cup white wine. Because past reviews advised sauce to thin, I added 1 1/2Tbsp cornstarch. Should have added less because sauce was way too thick. Other than that, great recipe. Will make again using less corn starch.

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Old_MXer

Cooking Level: Intermediate

Home Town: Claysville, Pennsylvania, USA

Living In: Logan, Ohio, USA

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Reviewed: Jan. 13, 2006

Absolutely wonderful!! I really love this recipe. It is creamy, and delicious!!! Great recipe!

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BRENDA

Cooking Level: Beginning

Living In: Danielsville, Pennsylvania, USA

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Reviewed: Dec. 11, 2005

I was very disappointed with this recipe. First of all, there was way too much pasta for the amount of sauce. Then, the sauce never did thicken up, and finally, by the time I gave up on the sauce, the shrimp was way overcooked and rubbery. A waste of good shrimp. I won't make it again.

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