My husband and I really enjoyed this dish! Next time, I will reserve some more of the pasta liquid to just thin it out a little bit more. But other than that, it was very flavorful!
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)
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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
- 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.
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