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Pasta Weesie


This is a meal that the whole family will love. Skip the store-bought alfredo sauce and make your own to make a classic alfredo pasta dish even better!

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Rate this recipe 3.9/5 (219 Votes)


  • 1/4 cup butter (1/2 stick)
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • Garlic Powder to taste, optional
  • 1 1/2 cups of freshly grated Parmesan cheese
  • 1 tablespoon parsley
  • 8 jumbo shrimp
  • 1/4 cup butter (1/2 stick)
  • 1 lemon, juiced
  • 1/4 cup white wine
  • 2 cloves minced garlic
  • 1/2 cup green onions
  • 1 cup mushrooms
  • 2 tablespoons butter
  • 1/2 cup dry white wine


Servings 6


Step 1

In a pan melt 1/4 cup butter on medium heat. Once butter is melted, add heavy cream. Let simmer for 5 minutes. Then add 2 cloves of crushed minced garlic. You can also add some extra garlic powder to taste if you really like garlic a lot.

Let cook for one minute. Remove from heat and add parsley and parmesan cheese, sometimes the cheese will clump if you add while on heat. Whisk until well combined.

Melt 1/4 cup (1/2 stick) butter over medium high heat. Add shrimp and cook half way. Add 3/4 of the lemon juice from one lemon. Flip over shrimp and add about 1/4 cup white wine and 2 cloves minced garlic. Once shrimp is fully cooked put on low heat and add green onions.

Melt the remaining 2 tablespoons of butter in a small pan. Add mushrooms, 1/2 cup dry white wine, and if you like lemon the rest of the lemon juice. Cook till done.

After completing steps 1 through 3, combine the alfredo sauce, shrimp and mushrooms. Ladle on top of fettuccine or linguini.

Garnish with fresh parsley and freshly squeezed lemon. Serve and enjoy.

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