terlyn
New Member
Posts: 8 
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Post by terlyn on Feb 17, 2017 1:34:55 GMT
Husband is wanting to know if I can make shrimp or chicken alfredo like Olive Garden? I've never made Alfredo sauce or fettuccine.
Any favorite recipes out there other than me using it from a jar. Hubby will be happy
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Post by katlaw on Feb 17, 2017 1:41:09 GMT
This is the one I make. It is delicious and easy to make. Alfredo Sauce recipeUse butter. I add an extra clove of garlic. |
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Post by lancermom on Feb 17, 2017 1:41:46 GMT
Don't have a recipe, but will totally watch this thread. My DH mars a sauce and it is horrible. He has making it for a few years. I finally had to tell him. I had no idea the kids hated it too!
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Post by Eddie-n-Harley on Feb 17, 2017 1:56:36 GMT
This is the recipe I use. If a video launches, it's not of the recipe. Technically, I think that traditional alfredo actually does NOT include garlic (although you should certainly feel free to use a recipe with that if you like it). This is really, really easy. IMO it's a lot better if you get a block of parm and shred or grate it yourself-- it just melts better than the preshredded or pregrated. (I think there is also really EXPENSIVE parm, but I just get a block with the "regular" cheese in the back rather than in the fancy cheese bunker. I'm not that fancy. LOL.)
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Post by anxiousmom on Feb 17, 2017 1:57:51 GMT
I make my own alfredo sauce regularly. I find that once you get the hang of it, it hardly takes much more time than opening up the jar and heating it. I don't use a recipe anymore, but I use a stick of butter, about two cups of cream and stir over medium until steaming. Add parmesan cheese (best not to use the stuff in the green can, use the shredded kind) stir until melted. I like to use some tiny diced garlic and put it in with the butter while it melts. But honestly, this is pretty forgiving. I have made it without the fresh garlic and used garlic powder at the end. I have thrown in a couple of tablespoons of cream cheese. I have used the parm cheese in the can. I have used heavy cream, half and half, whole milk and combinations of each when I don't have enough of one. I would not ever use 2% or less milk...you want the fat in the milk in this one. This is one of those things that seems intimidating...right up until you try it and then wonder why you didn't try it before because it is SO easy.  |
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keithurbanlovinpea
Pearl Clutcher
Flowing with the go...
Posts: 4,275
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Post by keithurbanlovinpea on Feb 17, 2017 2:10:35 GMT
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Post by chaosisapony on Feb 17, 2017 2:30:36 GMT
It's so easy, just make sure you don't let the sauce boil or it will separate. 1/2 cup heavy whipping cream 1/2 cup butter 3/4 cup mixed Italian cheeses Melt the cream and butter together on medium heat. Stir continuously. When the butter has completely melted mix in the cheese. Stir until the cheese is completely melted into the sauce. Add parsley, salt, and pepper if desired. Takes about 15 minutes. |
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Post by Eddie-n-Harley on Feb 17, 2017 2:38:08 GMT
Oh, I also wanted to add something: whenever I have a recipe that says "cook cream until it thickens, about xxx minutes" it always takes WAY, WAY LONGER for my mix to thicken. Way longer.
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Post by goldenblind221 on Feb 17, 2017 2:43:18 GMT
I use this recipe and it comes out perfect, rich, and creamy every single time. It's super quick, and I find a little lighter than some of the other recipes I've tried. Simple is best, usually. I would say I've cooked from this template about a dozen times now. Foolproof. |
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Post by jackietex on Feb 17, 2017 4:04:24 GMT
I've seen a copy cat recipe of Olive Garden's Alfredo sauce on Pinterest.
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