I have tried six ways to Sunday to make an Alfredo sauce that is both easy and tastes good.
Constant fails. It either tastes like paste, consistency is off, it’s just not like I can get in those amazing Italian restaurants.
Jarred alfredo sauce is obviously available, but not the same.
But what if I told you that you could make the best tasting alfredo sauce ever, with just three ingredients.
Boursin cheese, heavy cream, and butter.
It’s true. All the seasoning is there, perfectly herbed, nothing else needed.
You can even use that tub of Aloutte cheese, slightly different taste, still delicious.
I’ll toss in a few more ingredients in this recipe to make it extra amazing, but at the end of the day, those three ingredients will give you a phenomenal “alfredo” sauce.
To the Boursin cheese, heavy cream, and butter, I am adding minced garlic, red pepper flakes, sautéed shrimp, fresh lemon, parsley, and I’ll toss this all with some pappardelle pasta, but any pasta will work just fine.
Melt down your butter, and add in the garlic and red pepper flakes.
Once that is heated through, it’s time to toss in that block of Boursin cheese.
I like to break the cheese apart as much as I can, and then slowly stir in the heavy cream and salt and pepper.
Once melted, I add in my cooked pasta and toss to coat.
I prefer my pasta with a protein.
So I usually sauté up some shrimp, but chicken and salmon also taste pretty gosh darn good.
I pile all of this into my favorite pasta bowl, top it with a squeeze of fresh lemon and some chopped parsley, and I have myself a bougie meal in less than 20 minutes.
Suck it, Olive Garden.
✨Watch me make this pasta on Instagram!✨
- 5 oz Boursin Cheese (One Box)
- 1 Box Pasta
- 12 oz Shrimp, raw, peeled and deveined (optional)
- 1/2 cup Heavy Cream
- 2 tbsp Butter
- 2 tbsp Garlic, minced
- 1/2 tsp Red Pepper Flakes (optional)
- 1/2 Lemon, juice
- Parsley, chopped
- Salt & Pepper to taste
- Boil the pasta in salted water to al dente, drain and set aside.
- Sauté the shrimp in butter or olive oil, cook through and set aside.
- In a large pan, melt butter, and add garlic and red pepper flakes. Stir to heat through.
- Add the block of Boursin cheese, break apart and combine with garlic and red pepper flakes.
- Slowly add in heavy cream, stir to combine, while cheese melts and slightly thickens.
- Add in the cooked pasta, and toss in sauce completely.
- Serve hot, add in shrimp, and top with chopped parsley and a squeeze of fresh lemon.