Reviewed: Nov. 18, 2005

This was pretty darn good for being so quick. Mine didn't thicken so I just added the parmesan while stirring. Everyone loved it. I followed recipe exactly except omitted lemon and parsley - don't care for lemon and didn't have any parsley. Everyone liked it - so it goes in the permanent file!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Nov. 18, 2005

It seems that everyone likes this recipe, but my family just thought it was okay. Had to double the sauce and even then there wasn't very much (perhaps I cooked it too long?). The bottom line is an awful lot of calories for something that's just so-so.

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Dianne J.

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Silver Lake, Ohio, USA

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Reviewed: Nov. 15, 2005

My sauce didn't thicken up, and I found it taste bland. I added some Italian seasoning to it, and ended up adding half a jar of pre-made alfredo sauce to thicken it up.

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LISALC98

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: Nov. 2, 2005

very easy and very good

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rebeccajs

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Reviewed: Oct. 27, 2005

Made some changes: 1. With the onions I added a red bell pepper, mushrooms, and just used an entire whole white onion. 2. Didn't use any butter. Just sprayed some oil into the pan. 3. I added 1/4 cup white wine in with the shrimp. 4. I added a pinch of red pepper flakes, and just put the black pepper and parmesan right into the sauce. I only used maybe 1/2 of the black pepper it calls for, if that. Add some and then taste as it's all person preference. 5. Used about 1 and 1/2 tablespoons of corn starch to thicken sauce. With those modifications it came out delicious! For even less fat try using homo milk and then just add a little more corn starch at the end. Enjoy

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mattfoo

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Reviewed: Oct. 18, 2005

This was an excellent dish. The only thing that I will change next time is less noodles and more garlic. ( I just prefer my alfredo a little creamier) My 6yr old even loved it. Thank you.

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TNWCROSS

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Reviewed: Sep. 29, 2005

This was fabulous. I threw in some small diced tomatoes with italian seasoning that I had left over, and also a few shakes of red pepper flakes for just a LITTLE bit of spice. It made sort of a rose sauce b/c of the tomatoes but it was excellent!

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ALEWIS13

Cooking Level: Intermediate

Home Town: Marissa, Illinois, USA

Living In: Murray, Kentucky, USA

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Reviewed: Sep. 13, 2005

Excellent dish. The sauce was a little on the thin side. I added more than the recommended cheese and that thickened it a bit.

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VICKY464

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Congers, New York, USA

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Reviewed: Sep. 2, 2005

This was really good, but next time I will add a vegetable, maybe spinach or peas.

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sue

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Reviewed: Jul. 6, 2005

This recipe is amazing- very, very quick and very delicious. Highly recommended. My only alteration was to use slightly less black pepper then the given amount

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NETTATEA

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Reviewed: Jul. 5, 2005

I really enjoyed this recipe. It's nice when you're hungry for a good pasta dish, but don't want to spend hours blending spices and letting things simmer. I've made this many times, and will make it many times more!

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WhysperingWynd

Cooking Level: Expert

Home Town: Cranbrook, British Columbia, Canada

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Reviewed: Jul. 3, 2005

This was so good, it was sinful. I used 20 small shrimp, 20 small scallops, and as much lobster as I felt like - added a bit more 1/2 & 1/2 as a result. So, so good! I'll be making this "SEAFOOD ALFREDO" forever! Thanks for giving me a headstart on an excellent recipe!

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LDOUGLAS1996

Cooking Level: Expert

Home Town: Pittsfield, Maine, USA

Living In: Windham, Maine, USA

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Reviewed: Jun. 4, 2005

I substituted heavy cream and included cayenne pepper. GREAT! Will definitely make it again.

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NESAVI

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Reviewed: May 7, 2005

I modified this recipe heavily. I put oregeno, parsley, basil, pepper, lemon and salt in with the butter, garlic, and onions. I also added double the Parmesan cheese. If I had had some descent white wine, I would have added that as well. I also had to add about 2T of corn starch to thicken things up. With these modifications, this dish turned out delicious, and I plan on making it again.

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THEINSANECHEF

Cooking Level: Intermediate

Home Town: Grand Canyon, Arizona, USA

Living In: Crater Lake, Oregon, USA

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Reviewed: May 2, 2005

This was great! I made it for my boyfriend and he also loved it. I made a couple changes, I was trying to get rid of some bottled alfredo sauce so i poured it in instead of the half and half, and I added some fine herbs and basil.

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JENNY78

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Reviewed: Apr. 6, 2005

This was my first attempt at an alfredo sauce, and it didn't turn out half bad. I guess I'm really critical because I've had some really excellect alfredo sauces before... As I was cooking, I was a little concerned about the thickening (or lack there of) of the sauce, so I added a little cornstarch, which, in turn, made the sauce a little too thick. If I make this recipe again, I will also remember to add more salt to the sauce.

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RIVERALD

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Reviewed: Apr. 4, 2005

This was good, but a little complicated for me. The flavors were good, but I had a difficult time getting the sauce the right consistency. Will probably not try again. For an experienced cook, this is a good recipe.

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JodiG

Cooking Level: Intermediate

Home Town: Decatur, Indiana, USA

Living In: Westerville, Ohio, USA

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Reviewed: Mar. 16, 2005

This recipe is excellent, creamy and exactly what I expect when I think of alfredo sauce. The key is to use a good quality parmesean. I did add 1 T of cornstarch, as suggested by others, and I added the cheese during the cooking process. I made this for my husband's birthday and he said that it was the best he's had. This could only be improved by using fresh pasta - it's a keeper!

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HOLLYFAE

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

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Reviewed: Mar. 3, 2005

Delicious! I added extra cheese and some red pepper. I also added some sauteed asparagus and bell pepper. Yum! Added cornstarch as another reviewer suggested.

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Mandy

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 10, 2005

Well, overall a good recipe, though might need more tinkering with next time I make it. I used heavy cream instead of half and half...this is just personal preference I suppose. Also, I used half romano cheese and half parmesan. Added the cheese (and other ingredients) during the cooking stage instead of afterwards so that it melts better. As someone else mentioned, it comes out rather thin, but sticks well to the pasta and doesn't seem to affect the flavour, which was quite good. The shrimp is an exceptionally tasty addition.

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MESODIUS

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