Shrimp Fettuccine Recipe

Name: Shrimp Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts water; 1 1/2 lbs spinach fettuccine; 3/4 cup vegetable oil or 3/4 cup olive oil, divided; 1 lb medium shrimp, shelled and deveined; 4 garlic cloves, crushed; 1/2 cup brandy; 1 1/2 cups heavy cream; salt, to taste; white pepper, ground, to taste; 1 cup parmesan cheese, freshly grated

Servings: persons

3 quarts water
1 1/2 lbs spinach fettuccine
3/4 cup vegetable oil or 3/4 cup olive oil, divided
1 lb medium shrimp, shelled and deveined
4 garlic cloves, crushed
1/2 cup brandy
1 1/2 cups heavy cream
salt, to taste
white pepper, ground, to taste
1 cup parmesan cheese, freshly grated

1
In a large pot, bring water to a boil. Add fettucine and return to a boil for 3-4 minutes, or until pasta is cooked but still firm--al dente. Drain, rinse with cold water, and drain again. Transfer to a large warm bowl, add 1/4 cup oil, and toss gently. Cover and set aside.
2
Pour remaining oil in a large skillet and place over medium heat. When hot, add shrimp and saute 1 minute.
3
Add garlic and brandy and saute for 2 minutes. Add cream, cooked fettuccine, salt and pepper. Simmer 5 minutes.
4
Remove from heat and sprinkle with cheese, tossing well.

1114

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 quarts water, 1 1/2 lbs spinach fettuccine, 3/4 cup vegetable oil or 3/4 cup olive oil, divided, 1 lb medium shrimp, shelled and deveined, and more.

Yes, Shrimp Fettuccine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Fettuccine

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