Shrimp Fettuccine Alfredo

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. 

Yield: Serves 4 (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 442
  • Fat: 14.3g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 37.4g
  • Carbohydrate: 40g
  • Fiber: 2.1g
  • Cholesterol: 200mg
  • Iron: 3.2mg
  • Sodium: 565mg
  • Calcium: 256mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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