29 Reviews

This recipe was perfect, but there is one thing missing - two tablespoons of cream cheese. The one thing I love about the dish at Red Lobster is how creamy it is and when I made this for the first time, my 'sauce' was thin. I searched around on the Internet until I found what was called "Red Lobster Alfredo Sauce" and it had these exact same ingredients but with two tablespoons of cream cheese. After I added that, perfection! It can be added to the dish when the heavy cream is placed into the pan, and heated until smooth.

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snhagood November 17, 2008

This is really delicious. I've made it with whipping cream and on another occasion, with light cream. Both work. It definitely needs to be thickened up. The first time I used cornstarch with some water. Perfect. The second time I added some spreadable cream cheese. Probably since that was the time I used light cream, I still needed some cornstarch to get a nice thick creamy sauce. But still delicious. One thing that's missing: Salt & pepper. Definitely needed. I've also sliced up a green onion & fry the white part with the garlic, and add the green parts later in the process. I've never had the Red Lobster dish this is supposed to mimic, so I can't say if it's the same, but I'm a freak for alfredo pasta dishes and this one is an absolute keeper.

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Shasta613 February 13, 2011

This was *excellent*. I used chicken broth and didn't have heavy cream, so I used half and half, and I added some onions (sauted with the garlic). Ended up adding about 1 tsp of corn starcfh to the sauce to thicken. YUM. We had no leftovers - the sign of a ggreat dish.

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NancyB December 27, 2010

I followed the recipe exactly, using clam juice and chardonnay. I used ready grated parmesan and found I had to raise the heat to melt in properly. What a fabulous recipe, my Husband loved it and we will certainly have it again. Even though the sauce is quite rich, it seemed a light meal. Thank you for this one.

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LadyPat December 26, 2007

We loved it, though I did change it up with the cream cheese, green onions, salt & pepper as suggested later. Plus I used lemon juice to tart up the shrimp. <br/><br/>I also used my shrimpy secret weapon in place of chicken broth or clam juice. I like to make a broth from shrimp tails and shells, and I keep it on hand. It is so good I never buy frozen shrimp without the tails anymore. It's worth the extra effort to chop tails and peel shrimp for it. Beside, the dog loves the leftovers from the broth.

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Sandy L. March 19, 2014

Yummy! I didn't really measure anything, and I used the recipe only as a guide. I used some lemon flavored olive oil along with regular. I also added less than 1/4 cup of chopped sun dried tomatoes in oil. I, too, used the green cap cheese, but it was still great. I'd make this again. Mine was plenty creamy without any cream cheese. Maybe I used more cream and that took care of it. Definitely a keeper.

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MEG #9 November 08, 2009

This was WONDERFUL! I added diced onions and fresh sliced mushrooms. I had no choice but the green can o' parmesan, and it seemed to work fine. Definitely will be made again!

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merf180 April 22, 2009

this recipe was delicious! My husband almost ate the whole thing! I made it again substituting chicken instead of shrimp, that was good also. Maybe next time I'll try lobster, yum!

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At the water cook August 16, 2008

What a delicious meal! I added a few things to mine. 2 Tbsp of Old Bay to the shrimp as it cooks, 5 garlic cloves, 2 Tbsp of cream cheese, instead of heavy whipping cream, I used half and half, and 1 1/2 Tbsp of garlic salt. Also, as the noodles are boiling, I add 2 Tbsp of parsley to the water. I will definitely be making this again! Hubby loved it.

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Lori L. March 25, 2014

Great recipe. Another person said to add some cream cheese and a bit of corn sstarch to thicken. They were right. Wonderful easy recipe.

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svanochten May 25, 2013
Red Lobster Shrimp Pasta