Alfredo Sauce

From: Chef #306928

On Jun 22, 2008

It's a delicious and versitile sauce. It's a keeper. I use it as a base for shrimp alfredo - add 1 l.b. of skinned cooked shrimp plus 1.5 cups frozen/thawed peas. It's a family favorite. I recently made a stuffed pasta dish (ravioli, shells or other stuffed pasta will do) with the sauce. I layered sauce, then pasta, then spinach & onions and then repeated. I sprinkled some parmasean with Italian seasoning over the top and baked it. The pasta and veggies soaked up the sauce so I served with more alfredo. Another family favorite - all from one basic recipe. If the sauce gets too thick, I thin it with milk.

From: Chef #510933

On May 5, 2008

This recipe is wonderful! I've made alfredo sauces before that were a little flat. It must be the chicken bouillon that adds the great depth to the flavor. I made this as a base for a white pizza and my son raved about it. Thanks for an easy, delicious recipe.

From: anotherjenny

On Jun 15, 2005

WOW! This is the best alfredo sauce recipe, ever! The boullion gives it a little extra flavor (seems to be the "secret ingredient"). I used only 1/4 c of water (the ingredient list calls for 1/2 c, but the directions part shows 1/4 c). The consistency was perfect. Kids and hubby all raved. This one is a keeper for sure!!

From: sonie716

On Sep 30, 2005

I loved this recipe. It was rich and creamy. I did as well only use 1/4 cup water. It did not take me 30 min to make but about 10. I also subbed regular milk in for half and half and it was great. This recipe was awesome!!!!