Shrimp Fettuccine Alfredo – a delicious recipe with pasta, margarine, heavy cream, milk, parmesan cheese, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook Fettucine according to package instructions.
2
Simultaneously, saute mushrooms over medium-low heat with a little bit of garlic.
3
I use olive oil cooking spray to cut down on fat.
4
Add the shrimp to warm them after the mushrooms have been on a few minutes.
5
Melt the margarine (butter works great as well).
6
When melted, stir in the cream and milk.
7
Add the cheese.
8
Continue to stir to minimize seperation.
9
It will be quite runny as it thickens over the pasta.
10
Drain the pasta and return to pot.
11
Immediately pour the sauce over the pasta (you will have a bit too much) and then add the tomatos, shrimp and mushrooms.
12
Stir for a minute or so, until the sauce thickens.
551
kcal
Calories
23
g
Fat
35
g
Carbs
52
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (16 ounce) package fettuccine pasta, ½ cup margarine, 1 pint heavy cream, 1 pint 1% low-fat milk, and more.
Yes, Shrimp Fettuccine Alfredo 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.
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