Alfredo Sauce

"This is my son's favorite meal. I make it with shrimp for him for his birthday every year. GREAT for company because it is so easy and yet taste wonderful! I cook this in the microwave, but I'm sure you could do it on the stove too. Times are what work in my microwave. Please use your own good judgment on times to use in your microwave. (In my quest to eat healthier, I now make it with light butter, light cream and reduced fat Parmesan cheese. It still tastes wonderful, but there isn't any guilt!) PLEASE NOTE! This is an "authentic" Alfredo sauce recipe! Real Alfredo sauce *only* contains butter, cream, Parmesan cheese and pepper. It will be thin and there is no garlic in it! If you want a thicker sauce or one with garlic like modern restaurants serve, please look elsewhere! Recipe #52892 and Recipe #8596 are two good places to start."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by canadahardy68willisc photo by canadahardy68willisc
photo by lovespurple photo by lovespurple
photo by Meghan Williams photo by Meghan Williams
Ready In:




  • Place butter in microwave safe pot and heat on high for 30 seconds or until melted.
  • Add cream and warm on high for approximately 1 minute.
  • Add Parmesan cheese and warm until cheese melts.
  • Add salt and pepper to taste. (If serving with shrimp, you might not need much salt.).
  • Pour over 4 servings of warm noodles (I use angel hair) and toss to coat. Serve immediately.
  • Notes: I serve it with cubed, grilled or broiled chicken breast mixed in with the noodles or shrimp. Add a green salad and you have a complete meal. I have used margarine and canned Parmesan cheese and it worked fine.

Questions & Replies

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  1. I come from a large Italian family and this is definitely an authentic alfredo sauce, similar to how my grandmother makes it. I think the problem people have with blandness is that they are not using high quality cheese. I use freshly grated aged Locatelli pecorino romano, and it adds plenty of punch to this recipe without tweaking it at all. Plain old parmesan would definitely make for a bland high quality Italian cheese and see what a difference it makes :-)
  2. Create a thick sauce without using flour or cornstarch. Instructions are from a site referring to Alfredo's original recipe. 1. Don't use cheap cheese, Parmigiano Reggiano is a good option for flavor. 2.Melt the butter in a sauce pan low heat to prevent separation. If it does, start over. 3.Slowly whisk in the cream and let simmer for about 1 -3 minute until mixture starts to thicken. The real thickening will occur with the addition of the cheese. 4.Add drained pasts to creamy, buttery mixture. 5. Remove from heat before adding the parmigiano to the Alfredo cream mixture and toss. Sauce will quickly thicken over time so wait at least 1 min before deciding to add more cheese to thicken. For thinner or thicker sauce adjust with amount of cheese but every time I follow these instructions the sauce is thick and sticks to the pasta. A pinch of fresh ground nutmeg gives subtle flavor.
  3. I just made this sauce in my very own microwave and it took about 5 minutes. The sauce is DELICIOUS! The sauce was a little too thin for my liking, so the only thing I did different was I added 1/2 TBSP of flour after some of the cheese had melted and mixed it in and microwaved it for about another minute and a half. The sauce was not bland for me, but I used authentic Parmesan cheese. Also, I did not need to add salt because the cheese made it salty enough for my taste. Enjoy!!
  4. In 2003 I wrote this review, "I added bacon to make it more of a cream-style carbonara and it was fabulous! Served it over spagetti with garlic bread - Yum!"<br/><br/>In 2010, I happened upon the same recipe and made it again this time adding 1/2 a frozen package of creamed spinach to make it more of a Florentine and again - YUM! :)
  5. This recipe is easy and delicious. I added a little ground nutmeg. Thanks


  1. Added a touch of garlic powder and used 1 cup of parmesan (from the store shelf).... Delicious!!!!
  2. Sooooo good! I substituted fat free half & half for the cream but didn't change anything else. Even with the substitute, I still found it to be rich and flavorful. I can only imagine how sinful it would be with the real deal. Thank you for sharing! It's a keeper! ;D
  3. Other than the shrimp, the only thing I changed was I added garlic when cooking the shrimp, we love garlicky shrimp.
  4. Yummy and very easy. I substituted whole milk and half & half for the heavy cream and it turned out great!
  5. Tasted lovely at first but seemed to get saltier as it was eaten. Very odd. Halved the recipe and tossed in some garlic, used canned condensed milk instead of cream. Think I'll completely omit the salt next time. Thanks!


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