SHRIMP FETTUCCINE RECIPE EASY RECIPES

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SHRIMP FETTUCCINE ALFREDO RECIPE | MYRECIPES



Shrimp Fettuccine Alfredo Recipe | MyRecipes image

This shrimp fettuccine alfredo recipe, which calls for quick-cooking refrigerated pasta, is a great go-to dish for hectic weekights.  Serve with a side of roasted asparagus. 

Provided by Vanessa Pruett

Yield Serves 4 (serving size: about 1 cup)

Number Of Ingredients 10

1 (9-ounce) package refrigerated fettuccine
1 pound peeled and deveined medium shrimp
2 green onions, chopped
2 garlic cloves, minced
2 teaspoons olive oil
½ cup (2 ounces) grated Parmigiano-Reggiano cheese
⅓ cup half-and-half
3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.
  • Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and shrimp mixture. Sprinkle with parsley.

Nutrition Facts : Calories 442 calories, CarbohydrateContent 40 g, CholesterolContent 200 mg, FatContent 14.3 g, FiberContent 2.1 g, ProteinContent 37.4 g, SaturatedFatContent 6.1 g, SodiumContent 565 mg

EASY SHRIMP ALFREDO FETTUCCINE RECIPE - HOW TO MAKE SHRIMP ...



Easy Shrimp Alfredo Fettuccine Recipe - How to Make Shrimp ... image

Fettuccine Alfredo is one of life's greatest comfort foods. It's creamy, cheesy, carb-y, and super super flavorful.

Provided by Lena Abraham

Categories     dinner    main dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

1 lb.

fetuccine

3 tbsp.

butter, divided

1 lb.

shrimp, peeled and deveined, tails removed

kosher salt

Freshly ground black pepper

2

cloves garlic, minced

2 tbsp.

all-purpose flour

1 c.

heavy cream

1/2 c.

whole milk

1

egg yolk

1 c.

freshly grated Parmesan, plus more for garnish

1 tbsp.

Chopped parsley, for garnish

Steps:

  • Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside. Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk.  Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper. Garnish with more parmesan and parsley.

Nutrition Facts : Calories 910 calories

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