Serving: Pair with garlic bread, roasted vegetables, or a crisp Caesar salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of cream or milk to bring back the sauce’s creaminess.
Freezing: Alfredo sauce with cream doesn’t freeze well, so this dish is best enjoyed fresh.
Variations
Spicy Kick: Add red pepper flakes or cayenne to the sauce.
Veggie Boost: Stir in sautéed spinach, mushrooms, or broccoli for extra nutrients.
Cheese Lovers: Mix Parmesan with Asiago or Romano for a deeper flavor.
Protein Swap: Replace shrimp with chicken, scallops, or even salmon.
FAQ
Q: Can I use milk instead of cream?
A: Yes, but the sauce won’t be as rich. For best results, use whole milk with a bit of cream cheese for thickness.
Q: Do I have to use fettuccine?
A: No—this recipe works well with linguine, spaghetti, or penne.
Q: How do I keep the Alfredo sauce smooth?
A: Use freshly grated Parmesan (not pre-shredded), and avoid high heat to prevent the sauce from clumping or separating.
