Scim's Fettucine Alfredo with Shrimp

Scim's Fettucine Alfredo with Shrimp

58

"Forget those expensive Italian restaurants - try this! A great dish to serve for guests with a loaf of garlic bread."

Ingredients

50 m servings 909 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 909 kcal
  • 45%
  • Fat:
  • 73 g
  • 112%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 272 mg
  • 91%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. In large saucepan, over low heat, combine butter and cream, stirring occasionally until butter is melted. Add mushrooms, cooked shrimp and Parmesan, stir and cover and simmer 15 minutes, or until sauce begins to thicken.
  2. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with hot pasta and serve.
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Reviews

58
  1. 71 Ratings

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I subbed half and half for the cream and it still thickened up nicely with the addition of the parmesan. Also added a little white pepper and salt.

Made this for dinner last night and what a hit it was. As easy as this was, I will never used jarred sauces again. I had leftover shrimp from shrimp scampi which went perfectly with the sauce....

This is a great fettucine alfredo recipe. I hardly changed anything. I switch swiss cheese for the parmesan just because I didn't have any on hand. I did add pepper, parsley, and garlic to th...