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Seafood Fettuccine

 Seafood Fettuccine
Shrimp gives an elegant touch to this rich and creamy pasta dish. It's a satisfying entree.—Kim Jorgensen, Coulee City, Washington
4 ServingsPrep/Total Time: 15 min.


  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup butter, cubed
  • 1 package (8 ounces) fettuccine, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1/2 cup sour cream
  • Minced fresh parsley, optional


  • In a large saucepan, saute the shrimp, mushrooms, garlic powder, salt
  • and pepper in butter for 3-5 minutes. Stir in the fettuccine,
  • cheese, milk and sour cream. Cook over medium heat for 3-5 minutes
  • or until heated through (do not boil). Sprinkle with parsley if
  • desired. Yield: 4 servings.
Editor's note: Scallops or crab may be substituted for half of the shrimp.
Nutritional Facts:
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.