SHRIMP FETTUCCINE ALFREDO CALORIES RECIPES

Steps:

• Prepare fettuccine pasta according to package directions; add frozen veggies the last 5 minutes of cooking.
• In the meantime, add butter to a large nonstick skillet and melt over medium-high heat; add half of the minced garlic to butter and cook for a few seconds, or until fragrant.
• Add shrimp; season with salt and pepper and continue to cook for 2 minutes.
• Flip the shrimp and cook until fully pink and cooked through, about 2 more minutes.
• Transfer the shrimp to a bowl and set aside.
• Add olive oil to the pan and heat it up.
• Add garlic and saute for about 30 seconds, stirring occasionally, until fragrant.
• Sprinkle with flour, and stir to combine.
• Cook for an additional minute to cook the flour, stirring occasionally.
• Using a whisk, start to slowly add vegetable broth to the pan, whisking to combine until smooth.
• Whisk in milk, and bring the mixture to a simmer.
• Let cook for an additional minute, or until thickened.
• Stir in parmesan cheese, salt, and pepper; continue to cook until the cheese melted.
• Drain pasta and veggies.
• Add the shrimp, cooked pasta, and veggies to the sauce; toss well to combine and continue to cook until heated through, about 3 minutes.
• Remove from heat and let stand couple of minutes.
• Serve.

Steps:

• In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot., Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened., Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.