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“I found this recipe on the internet while looking for a killer alfredo dish. It's fantastic and easy to make! The lemon pepper is what I consider to be the secret ingredient. Wow!”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml butter (1 stick)
  • 177.44 ml cream cheese (1 package)
  • 177.44 ml half-and-half cream
  • 0.25-0.5 ml garlic salt (or to taste)
  • 0.25-0.5 ml lemon pepper (or to Taste)
  • 453.59 g package fettuccine
  • 10-12 whole baby carrots (optional)
  • 2 stalk fresh broccoli (just the Florretts) (optional)
  • 1 yellow squash, Sliced (optional)
  • 20 large pre- cooked shrimp, thawed (optional)

Directions

  1. Bring a large pot of water with a pinch of salt to a rolling boil.
  2. In the meantime, melt butter & cream cheese in half & half in a small sauce pan on medium heat stirring constantly. This could be done in a microwave as well. Whisk until smooth and creamy. Add garlic and lemon pepper.
  3. Cook fettucine according to the directions on the box & combine with sauce.
  4. For a nice kick, add shrimp or grilled chicken slices. I usually add steamed broccoli florrets, yellow squash slices and baby carrots too.
  5. Searve with your favorite wine and garlic bread. Enjoy!
  6. Hint: A salad spinner works really well for drying your freshly washed veggies and thawed shrimp.

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