I’ve been on a homemade alfredo sauce kick lately. The alfredo sauce is simple and quick, with only four ingredients. So far, I’ve added spinach, tomato and mushrooms to the alfredo, and just recently I added some shrimp. It makes an easy weeknight recipe or even a date night recipe. (Because homemade alfredo sauce seem impressive, but it’s so, so easy.)
The shrimp alfredo was a big hit with my husband and I. I simmered the shrimp in a garlicky, buttery, white wine sauce – need I say more? And, it was nice switching between dipping our baked cheesy-garlic bread in alfredo sauce and the buttery-wine sauce.
I’m all for zoodles and spaghetti squash, but sometimes I just crave regular ‘ole carb pasta. I buy veggie pasta because it basically has the same nutritional info as chickpea pasta or lentil pasta, just with about four more carbs.
Below I’ll share separate recipes for the shrimp and the alfredo.
Homemade alfredo sauce recipe
This homemade, easy alfredo sauce is fairly quick. You just have to let the cheeses melt and get smooth. Every time I’ve made it, it’s cheesy, not runny or saucy. But, I certainly don’t mind that!
You really can’t mess up this alfredo sauce recipe. If it’s too thick, add more milk. It’s too runny, add more parmesan cheese. You could also easily make this a vegan alfredo sauce.
- One block of cream cheese (I always buy fat free, but I think the regular kind has more flavor for this sauce.)
- About half a container of parmesan cheese
- Minced garlic (1-2 teaspoons)
- Milk (probably half a cup max)
- Put the cream cheese in a saucepan on medium heat. “Block” it with your utensil in the pan.
- After a few minutes, and after you’ve blocked the cream cheese, add some milk. I never measure the milk, but just start with a little, maybe a fourth a cup.
- Add a half to full teaspoon of minced garlic once the cream cheese begins to melt.
- When the cream cheese has melted, add a five-finger pinch of parmesan to the mix. (It doesn’t have to be completely smooth before adding the parmesan.)
- Allow all ingredients to continue to melt.
- I usually have to add a little more milk, and I add another five-finger pinch.
- I also like it to be garlicky, so I may add some more garlic.
- Taste test it along the way, and add more of whatever it needs.
- It’s ready when it’s smooth!
Buttery, garlicky, white wine shrimp recipe
I bought a half pound of cooked shrimp (tail-on) from the butcher/fresh seafood area of Kroger for about $6. I bought them about a day and half before cooking them. Before we tossed the shrimp in the skillet, hubby removed the tails so we wouldn’t have to pick them off while eating.
The recipe is pretty quick. Remember, the shrimp is already cooked, so you’re just letting the flavors soak in. I also think something about the white wine makes the butter and garlic flavors seep into the shrimp more…but what do I know?
- Half pound of fresh, cooked shrimp (tail-on)
- Minced garlic (1-2 teaspoons)
- Butter (roughly a few tablespoons)
- White wine (about a fourth cup or less)
- Remove the tails if you want, then put the shrimp in a skillet with a few tablespoons of butter.
- Once the butter starts to melt, add garlic (to taste).
- Pour in some wine, maybe just a few splashes.
- Let the shrimp simmer in the liquid and heat up.
- Once the shrimp are hot, they’re ready to serve.
Pour the homemade alfredo sauce over your pasta of choice, then topping with shrimp. Serve with white wine and baked bread. (My favorite is sliced french bread with butter, garlic powder and parmesan cheese. Bake on 400 for a few minutes, then broil until it gets slightly black around the edges.)