Shrimp Fettuccine Alfredo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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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