SHRIMP ALFREDO WITH PEAS RECIPES

Name: Shrimp Pasta Alfredo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 3 cups uncooked bow tie pasta; 2 cups frozen peas; 1 pound peeled and deveined cooked medium shrimp, tails removed; 1 jar (15 ounces) Alfredo sauce; 1/4 cup shredded Parmesan cheese

SHRIMP PASTA ALFREDO RECIPE: HOW TO MAKE IT

Shrimp Pasta Alfredo Recipe: How to Make It image

My son loves any recipe with Alfredo sauce. As a bachelor, shrimp pasta was one of the first recipes he learned to prepare. Now his children ask for it regularly. Gail Lucas, Olive Branch, Mississippi

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 5

Ingredients

3 cups uncooked bow tie pasta
2 cups frozen peas
1 pound peeled and deveined cooked medium shrimp, tails removed
1 jar (15 ounces) Alfredo sauce
1/4 cup shredded Parmesan cheese

Steps:

In a Dutch oven, cook pasta according to package directions, adding peas during the last 3 minutes of cooking; drain and return to pan., Stir in shrimp and sauce; heat through over medium heat, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 545 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 206mg cholesterol, SodiumContent 750mg sodium, CarbohydrateContent 60g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 41g protein.

MUSHROOM SHRIMP ALFREDO PASTA RECIPE | ALLRECIPES

Mushroom Shrimp Alfredo Pasta Recipe | Allrecipes image

I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.

Provided by Ailea Clarkson

Categories Main Dishes Pasta Shrimp

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 (16 ounce) box dry fettuccine pasta
1 pint heavy whipping cream
1?¼ cups butter, divided
¾ cup grated Romano cheese
½ cup grated Parmesan cheese
3 cloves garlic, crushed, divided
salt and ground black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
8 ounces diced mushrooms
1 (8 ounce) package frozen shrimp, deveined and tails removed, thawed

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

Nutrition Facts : Calories 1059.7 calories, CarbohydrateContent 62.2 g, CholesterolContent 289.2 mg, FatContent 80.3 g, FiberContent 3.4 g, ProteinContent 27.1 g, SaturatedFatContent 47.4 g, SodiumContent 682 mg, SugarContent 4.5 g

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