Shrimp Fettuccine Alfredo

  • pirogilady Posted: 08/31/11
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    i made it the same night i got the issue, realizing i had everything on hand except for teh green onions so i used regular chopped onion. the green would be better but even so- this was fast, guilt free and delicious. the only thing i'd do differently next time- is double on the half and half as the sauce was a bit too thick for me. I also drizzled a LITTLE of truffle oil into the sauce at the end. superb!

  • AriaVagabond Posted: 08/24/11
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    This was fantastic! I subbed dry pasta for fresh, but everything else I followed directly. The use of real cheese and and cream make sure the taste doesn't seem "low-fat". I am adding this to my regular recipe line-up for sure. I also made with the asparagus as shown.

  • irishmaiden222 Posted: 09/03/11
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    So easy to make and very, very good! I did have to use dried noodles...used a whole wheat blend and it tasted great. I served it with a ceasar salad and rosemary olive oil bread.

  • lindzer445 Posted: 09/13/11
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    Made this last night and it was easy and delicious! Used boxed pasta, as some others have, and left out the onions (husband doesn't like them). The flavor was great! Will definitely be making this again!

  • piggywiggy Posted: 09/06/11
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    I followed everything to a T and it turned out wonderfully. Great flavor, easy to make and really fast! Definitely going to be making this time and again.

  • he0619 Posted: 09/12/11
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    I used shallots instead of green onions. Next time I will reserve a bit more pasta water to keep wetter.

  • steponme Posted: 09/16/11
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    This was simple, quick and delicious. Will keep in rotation for a quick weeknight dinner. served with sauteed asparagus, as suggested in picture.

  • steffbriggs Posted: 09/18/11
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    I loved this so easy and yummy. I added extra garlic as we love garlic.

  • RED4BLUES Posted: 09/14/11
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    My husband & I loved this one. He usually doesn't like alfredo because it's drowning in sauce, so this was perfect. We added some thinly sliced cremini mushrooms, which added texture and little color. Served with mexican zucchini. Delish!

  • haybebe3 Posted: 09/15/11
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  • TraceyCook Posted: 09/14/11
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    Made this last night after reading review Awesome!!! My husband loved it. The only thing I did was used alittle bit more of the reserve liquid. Will definately make again

  • snuznmc Posted: 09/26/11
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    This is a great recipe. Company worthy. We added scallops & crab and it was to die for!

  • caromacon Posted: 10/10/11
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    I got excited ab this recipe from the positive reviews and was pretty disappointed. It was very bland - I had to add salt and cayenne pepper, which still didn't help much. The most powerful flavor was definitely the cream cheese, which made it taste weird (and not like alfredo). This is definitely not going into the "keep" file.

  • Barkley2010 Posted: 10/11/11
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    What a great weeknight meal! This was delicious - enjoyed it with the roasted asparagus just as the magazine suggests. It was wonderful...and a perfect go-to meal.

  • Suzontheridge Posted: 12/29/11
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    This was GREAT! Used my own homemade pasta, followed recipe otherwise. Very easy to make and very tasty. A keeper for sure.

  • kimiclej Posted: 02/09/12
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    This was wonderful! I can honestly say this tasted better than restaurant quality foods and the family really enjoyed it. Personal preference on my own plate I salted it a tiny bit and my daughter opted to add a tad bit of crushed red pepper but overall this was outstanding!!!

  • BrendaLRGale Posted: 01/28/12
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    This was amazing! I wouldn't change a thing. A bit high at 11 pts, but truly worth it. With the suggested Roasted Asparagus (1 pt), this was comfort food at its best. One of my favorites!

  • flobow Posted: 05/21/13
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    This recipe was good in flavor BUT it was VERY dry! I had to add some milk to it. I think it is a "keeper". However, next time I will double the sauce. Everything else is really good! My suggestion for those who try this one is add a little more sauce, I thought it was a real keeper otherwise. Thanks!

  • Nattymom Posted: 04/18/13
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    This was great! I wasnt sure what to expect from a light alfredo sauce but it had wonderful flavor. I made it with the roasted asparagus and that was great as well. I ended up using dry fettuchini rather than the fresh..I think it would have been a bit better with the fresh noodles.

  • ktleyed Posted: 09/24/12
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    Very good, but mine was a little dry, next time I'll double the sauce, but I did like it!

  • zildraw Posted: 04/20/12
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    Yum! Followed the recipe, except no parsley. Very good. Once ingredients are prepped this comes together quickly. Will definitely make again.

  • gretcheepoo Posted: 03/30/12
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    We loved this recipe. At first I was a little hesitant because it didn't seem like there was a lot of sauce (I'm used to my alfredo dishes dripping in the stuff) but it was just the perfect amount! I served it with the Roasted Asparagus recipe that it was paired with in the magazine. The crisp and spicy asparagus paired really nicely with the creamy fettuccine. If you don't make the asparagus, definitely pair it with a crisp vegetable for serving.

  • Bcstudent Posted: 10/14/12
    Worthy of a Special Occasion

    Really good. Added chicken and broccoli instead of shrimp. Used 12oz of pasta And doubled the sauce recipe since the chicken really soaks it up. Use more pasta water it is dry. A great light version, will Absolutely make again!

  • HungryEyes Posted: 06/01/12
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    Love it. I followed the recipe exactly and it's really great. Why order in a restaurant when you can make it at home and know the waiter didn't spit in it!

  • emloumar Posted: 04/14/12
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    Recipe was simple and had good flavor for the amount of time put in. Overall very tasty.

  • ForeverEmber Posted: 07/31/12
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    This was delicious!!! Restaurant quality and it only took me 30 minutes to prepare! Better than any Shrimp Alfredo I've had at Olive Garden. I cooked pasta while I prepared the shrimp, and I started cooking the onions before I added the shrimp so they would get nice and tender. I used minced garlic from a jar. Once I added the shrimp and garlic, I seasoned it with Italian seasoning, some garlic salt, and a little bit of Creole seasoning. Everything else I followed exact instruction. It was DELICIOUS!!!!

  • annarod Posted: 07/29/12
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    My husband has asked me to make it again. I didn't use refrigerated pasta, but it was still fairly easy to put together. We'll also just add grilled chicken instead of shrimp.

  • osequin Posted: 05/27/14
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    This recipe had great flavor and was very creamy. I did increase the amount of sauce by about 1/3 and made sure to add enough cooking wAter so the pasta didn't dry out. You would NEVER know the recipe had no butter!

  • Bngbedard Posted: 07/09/13
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    this was so yummy. I didn't find it dry at all. When I moved to the 2nd part, I made sure the cheese melted slowly so the half and half and water wouldn't evaporate. It was perfect. Everyone in my family really enjoyed it. It had so much flavor. The shrimp alone were delicious, then when the sauce was added, it was excellent. Very easy and quick to make as well.

  • jmckelley Posted: 02/26/14
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    Worthy of a special occasion...even if that occasion is just family dinner. This came out great. I used regular fettuccine instead of fresh...still fabulous. Will definitely make it again.

  • Lenochka Posted: 03/17/14
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    Yummy! Yummy!!!!!! I will make more sauce next time though.

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