The first time I had Fettucine Alfredo was at the italian restaurant at Epcot Center. It was instant love! Prior to that awesome experience, it was my belief that the only sauce that went on pasta was a tomato sauce that cooked for hours and hours. From that day on, Alfredo Sauce is my favorite thing to put on pasta and I can never have enough recipes to try and I rarely make it the same way.
On a lazy day, I use any brand of Alfredo Sauce in the jar, preferably roasted red pepper and doctor it up with a sofrito of whatever type of peppers I have on hand, green onion with all the stems or regular onion, parsley and lots of garlic. I love adding steamed broccoli and fresh mushrooms to the sauce . . . try it sometime!
This copycat recipe that has been all over the internet is based on Olive Garden Restaurant's Alfredo Sauce which is so fast and easy, it probably takes less time than my doctored up sauce in a jar. It is a basic recipe that can still handle the steamed broccoli and mushrooms.
I've had the Fettucine Alfredo with Shrimp at Olive Garden and loved it!
- 1 stick of butter
- 1 clove of minced garlic
- 1 pint of heavy cream
- 1 cup of Parmesan cheese
- 2 tablespoons cream cheese
- salt and pepper
Make pasta somewhere in this process. I say this since I am very picky about my pasta being al dente, as are many other people in this world. I always try to time the making of the pasta as the last thing to finish so it is just the way I want it . . . especially if you love angel hair pasta like I do . . . ready in 2 minutes!
In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes.
Add cream and cream cheese and cook until bubbly, followed by the Parmesan Cheese . . . mix until the cheese melts.
Add salt and pepper to taste.
Mix some sauce with the pasta to keep it from sticking.