Shrimp Fettuccine Alfredo

I have attempted to make a white cream sauce in the past on my own and it has always came out just “okay.” It would either be droopy or a little dry. This time I decided to do a little research to find out ways to make my sauce just right. Low and behold, it came down to cream cheese being my missing ingredient (yeah I’m late)!😂

Let me tell you, the cream cheese came through making my sauce so thick and creamy, I actually added additional milk to thin it out some. Furthermore, I am married to a sauce man so whenever I make some, I need to make extra! This recipe came out so perfect and I can’t wait to try it again!

Please be advised that I hardly measure anything when I cook and these measurements are estimated. 😉


2 tbsps of butter

1-2 tsps. of crushed garlic (I used the one that comes in a jar) or a couple of dashes of garlic powder

4 ounces of cream cheese

1/2-1 cup of milk

1 cup of your fav mixed shredded cheeses

2 dashes of salt

2 dashes of pepper

Cook the following separately before adding to sauce:

Fettuccini noodles

1 bag of medium sized shrimp peeled and deveined