Reviewed: Dec. 30, 2004

This was great! I sauteed fresh mushrooms in butter w/garlic first. Then I added a little bit more butter and white wine before I put in the shrimp. Like others, I added about 1 Tbls. corn starch to avoid a thin sauce. Thanks!

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BROOKSMED

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Reviewed: Dec. 12, 2004

Great recipe! I added some fresh basil and a little more butter. I'm putting this one into the rotation. Thanks!

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Christa Johnson

Cooking Level: Intermediate

Home Town: Murfreesboro, North Carolina, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Nov. 1, 2004

This was very good but I made a few slight changes. I used !/2 cup butter, omitted onions as my hubby don't like them, used the 4 tsp. garlic, 2 cups half n half only 1 tsp. pepper, 12 T fresh grated parmesan, instead of parsely sprigs , I used some dried parsely from my spices. Used frozen shrimp and added a can of crab meat. I cooked shrimp in butter till thawed and removed from pan. Then added my cream and cheese. To thicken a bit I used about 2 T cornsarch mixed with a tad of water until it was the consistency I like. Then added my shrimp and crab and gently heated. It made a nice amount of sauce so it wasn't dry. Everyone loved it! I imagine everyone could make this to their liking. It's a great recipe! Thanks!

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awesome in tummy

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Reviewed: Oct. 25, 2004

Excellent rich, flavorful sauce. This is definitely a keeper. I used a little flour to thicken the sauce.

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PressureCooker

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Oct. 11, 2004

followed the suggestions of other reviewers & added some white wine, mushrooms, & cajun spice - turned out fantastic! rave reviews from my hubbie & cousin. Thanks for recipe & add-ons!

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ABALONE25

Cooking Level: Intermediate

Home Town: Kidron, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Sep. 26, 2004

Made this recipe and loved it!! My husband usually shies away from alfredo sauces, but not this one. He absolutely loved it! And so do I! This recipe is definitely a keeper in my house. I added a couple things like mushrooms and red onion and bell pepper.

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RASNAS

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Reviewed: Sep. 8, 2004

I added scallops and this dish was excellent

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BEGINING2SEE

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Reviewed: Sep. 4, 2004

This was very simple, but tasty. I omitted the pepper and added some extra garlic. I'll use less butter next time.

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SATINSTEAM

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Reviewed: May 18, 2004

Overall, we thought this was a good basic recipe. It was so easy to make, just a little bit bland for our taste. We only used 9 ounces of pasta - turned out to be the perfect amount for the amount of sauce the recipe makes. Next time we'll add a little white wine for flavor and maybe some fresh mushrooms or broccoli to jazz it up.

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NewBride

Cooking Level: Expert

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Reviewed: Apr. 12, 2004

After hubby's initial taste test, he said that it needs a lot of 'somethings'. I will try again replacing some of the garlic with garlic salt, add more onion and maybe some bell pepper, mushrooms, thicken the sauce with cornstarch, and maybe just add extra Parmesan in the sauce. As written, this was not for us. Maybe it's just a little too simple, but use your imagination because it does have potential.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Apr. 4, 2004

This is a keeper. I added fresh mushrooms and had to add about 1 teaspoon of flour to the sauce to thicken but a nice dish overall. Thanks!!!!

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KAREN325

Cooking Level: Expert

Living In: Douglasville, Georgia, USA

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Reviewed: Feb. 16, 2004

Made this in a jiffy for hungry guest and it was devoured in no time. Followed the recipe to the t except I threw in some chopped broccoli and used milk, was excellent and no, it was not spicy.

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Flaquita

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2004

really good!!

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MASAGANA

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Reviewed: Jul. 1, 2003

Not sure if it's worth the fat content. Per other recommendations to increase the taste, I made these revisions: 2 c half and half, 1/2 c. butter, Parmesan and Ramano cheese, 1/2 c mushrooms, 1/2 c broccoli, dash of white wine and cajun seasoning.

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VANSANT

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Reviewed: Feb. 28, 2003

Made this last night in a snap before heading out to darts. I added some fresh sliced mushrooms while sauting the onion and garlic. Also, I added a dash of cajun seasoning to the shrimp for a little kick and took another's recommendation and added some white wine to the sauce. I did have to thicken it with a little cornstarch (not much) but it was VERY GOOD!! Tasted like fine dining! Thanks Tina!!

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DREGINEK

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Reviewed: Feb. 14, 2003

This was a great recipe and does taste like Red Lobster's. I used salad shrimp and did not want to use half and half due to the fat content. So I used flour and milk to thicken it. If I ever make it again, I'll use raw shrimp and marinate it before to give it an extra garlic kick. Since my husband's a meat and potatoes kind of guy, I probably won't be making it again.

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WILSONJR

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Reviewed: Jan. 20, 2003

After reading reviews, I decided to remove the shrimp after 1 minute of cooking. I felt this sauce recipe was a good base, but after reading other reviews, I decided to increase the amount of butter and half and half. I also added sherry and cornstarch to the sauce near the end of cooking once I saw for myself that it would not thicken on it's own. I added salt too. I returned the shrimp to the sauce and simmered it a minute or two longer at the end. It turned out really nice, but only after I played with it to get it just right.

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WIFEMOMCOOKMAID

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 19, 2002

Nice basic recipe. Next time I will add more half and half for more sauce. I also did not add all of the black pepper (that's a lot!), but I will be experimenting with this recipe to find something that gives it a little more flavor. Overall a nice dish.

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DARYLS_PRINCESS

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Reviewed: Dec. 16, 2002

Made this recipe over the weekend for the wife. Major Husband points, looked at some of the other reviews and just spiced up the recipe to my liking. A keeper for sure.

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KRUNCH50

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Reviewed: Nov. 29, 2002

This was a good recipe. I added about 1/4 cup of white wine and some cornstarch to thicken it. It was terrific. Thanks for the recipe.

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CTISOR

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