Rating: 4.5 stars
49 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 10
  • 5 star values: 35

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. 

Vanessa Pruett
Recipe by Cooking Light September 2011

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

442 calories; fat 14.3g; saturated fat 6.1g; mono fat 3.1g; poly fat 1.2g; protein 37.4g; carbohydrates 40g; fiber 2.1g; cholesterol 200mg; iron 3.2mg; sodium 565mg; calcium 256mg.
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