As a child, my mother made us shrimp alfredo on a weekly basis. More times than not, the alfredo sauce came from a jar, but there were also times when our mother graced us with a homemade alfredo sauce. There are hardly words for the difference between what you can whip up in a few minutes and the jarred stuff. I sometimes have a hard time comprehending why others have never even attempted to make their own alfredo, or any dinner dish for that matter. But I feel it’s because they don’t know what they’re missing out on. They may think it’ll take too long, cost too much, or not taste nearly as good as the kind you get from the store. But really friends, it’s exactly the opposite.
