Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo Recipe
Photo: John Autry and Randy Mayor; Styling: Cindy Barr
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. 


Serves 4 (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 442
Fat 14.3 g
Satfat 6.1 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 37.4 g
Carbohydrate 40 g
Fiber 2.1 g
Cholesterol 200 mg
Iron 3.2 mg
Sodium 565 mg
Calcium 256 mg


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
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/3 cup half-and-half
3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley


1. 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.

2. 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.

Vanessa Pruett,

Cooking Light

September 2011
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