The Best Garlic Alfredo Sauce

Homemade garlic alfredo is easier than you think.

30 minutes later and this one is on the table!

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I'm a red sauce girl.

Through and through.

Give me anything slathered in marinara and I'll be your best friend forever.

You could call me names, take my dog, lock me out of my house and take my wine, but as long as you give me a bowl of red sauce with a little hunk of garlic bread to go dip crazy with, I'll still love you.

I've always been this way.  It's not that I don't like white sauce, it's just that I could never find "the one".  You know kind like finding "the one" when dating?  The first guy is okay. The second one was fun, but not long term material.  It goes on and on.

And then one day you find your sauce.

Enter in last weekend.  I set out to make Sunday dinner, like every other Sunday {I try and bring out the big guns and make something nice} and for whatever reason I remembered the husband really, really loves a good alfredo sauce.

To the point of ordering-it-every-time-we-go-out-for-Italian kind of LOVE.  What can I say? I love red.  He loves white.

And while I make my favorite all of the time, I have clearly failed in well, almost, ever making his favorite.

Wife of the year right here.

So with shrimp in the freezer and fettuccine noodles in the cupboard, I tackled this bad boy of a sauce and prayed to the white sauce gods that it would work.

They answered my prayers.  It worked!

And by the way, making this sauce in a big, heavy stock pot, like my Lodge one in deep purple is key {kinda, not really, but I love these pots}.  Or get all big and fancy and go straight for the Le Creuset.

And by saying it worked, I mean, it really, really worked.  Not only did this dinner come together in less than 30 minutes it was restaurant quality.  It is not often that the husband praises my meals over and over, but when he does, I know for a fact that he really, really loves them.

It's creamy, thick and garlicky.

Yes, that is a word.  Garlicky.

If you can dump ingredients into a pan on the stove, you can make this sauce.  Buy yourself a whisk and a garlic press {best kitchen gadget ever} and you are practically done.

If you love this recipe as much as we do, I'd love for you to rate it below on the recipe card! Give it a star rating and let others how delicious it is.

I can bet it will be on your meal rotation soon.