Arielle Solomon

I felt like this turned out well, but I also made various modifications to suit my taste. I made shrimp alfredo, so I usually season my shrimp before I cook it and I make the already sauce in the same pan I added minced garlic and culantro and cooked them in the butter, used Philadelphia cream cheese, and only 1 1/2 cups of the milk (I’ll use all of it next time) and 3/4 of the butter. After I added the milk I let the sauce cook slowly on low and stirred it with my whisk often - it thickened up too well. Still grated theParmesan cheese and added black pepper and garlic powder, and added parsley.Alfredo can be as complicated or simple as you want. The recipe is written to be quick and easy and does what it sets out to do. I don’t typically like what they serve at restaurants because to me it has no flavor. This was a great BASE recipe for me - most recipes you make you’re going to want to doctor in some way.