I should note in no way is this recipe healthy. There is not one fruit or vegetable involved and it uses lots and lots of cheese and half and half.
Here’s what you need:
Box of fettucini noodles
8 oz cream cheese
1 c. half and half
1/3 c. Parmesan cheese
1 stick of butter
1/2 lb shrimp
Start by boiling water and throwing in the fettucini noodles to cook while you work on the sauce.
Then in another pan, melt the stick of butter.
Then add in the garlic. Matt and I used about two cloves and it definitely wasn’t enough. So don’t be afraid to use plenty of garlic.
Then scoop in the cream cheese in hunks and cook until the butter and the cream cheese have blended into a creamy sauce. This will require a good amount of stirring to get everything to combine nicely.
Once the butter and cream cheese are mixed, pour in the half and half and cheese and season the sauce with plenty of pepper. Your sauce will end up nice and creamy.
When it’s all blended pull the sauce pan off the stove so the sauce can begin to thicken.
In the meantime, toss precooked shrimp in a pan and let them heat up.
When everything is warm, drain the pasta.
In a bowl scoop some pasta and toss in a few shrimp. Then cover everything with a scoop of the alfredo sauce.
The sauce was very rich, but we definitely didn’t use enough garlic or pepper because it was a little bit bland. We found that adding a couple shakes of red pepper flakes added a nice kick to the sauce.
This recipe didn’t take long to whip up, but because it’s so heavy, it’s definitely one I’ll only be using on special occasions.