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Creamy Shrimp Alfredo

Creamy Shrimp Alfredo recipe
photo by:kraft
Restaurant-quality shrimp Alfredo with hints of parsley and balsamic vinaigrette—not only achievable but ready in less than half an hour. Success is delicious.
time
prep:
25 min
total:
25 min
servings
total:
4 servings, 1-1/4 cups each
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posted:
12/7/2009
This recipe was very simple and very delicious. I used prepare alfredo instead of the cream cheese and added extra garlic because I love garlic and and it still turned out great. It tasted just as good as you would order in the restaurants. I will definitely make this recipe again. This recipe will go down in my favorites.
posted:
11/12/2009
This is a very good recipe! I will probably make it often. I like strong-tasting foods, so I think I'll add more salt and pepper or add red pepper flakes, as a previous comment suggested. I made my own balsamic vinaigrette since I didn't have the Kraft kind, with 1 part balsamic vinegar, 2 parts olive oil, rosemary, garlic, and freshly grated salt and pepper. Great taste!
posted:
11/2/2009
This recipe was really easy to make. I will definitely make again! I like spicy food so I added red pepper to the recipe and it added the flare I needed. Most importantly, my boyfriend really enjoyed it and asked for seconds.
posted:
10/30/2009
I've made this twice now and the family loves it! It is right up there with Olive Garden. It does take a little time to peel and devein the shrimp, so I would suggest to do that first.
posted:
10/21/2009
i like this recipe n want to learn how to make it
posted:
10/19/2009
I loved it. Very good. I have actually made it twice. The first time I used canned chicken broth and the second time I used the mix yourself kind and I liked it with the canned better. I will definately make this often.
posted:
10/11/2009
Better than in a resturant! So good!Husband said best ever! Love it!
posted:
9/27/2009
This is a favorite recipe in my family!
posted:
9/27/2009
Was very easy and delicious! Will definitely make again!
posted:
9/26/2009
Delicious! I doubled the shrimp and added about a cup of milk to the dish just before turning off the heat. Without additional liquid the pasta was extremely sticky. This kept well as a "left-over", but I added some milk to it when I warmed it up. The balsamic flavoring on the shrimp is great!
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