Shrimp Fettuccine Alfredo Recipe
- 6 ounces uncooked fettuccine
- 2 tablespoons butter
- 4-1/2 teaspoons all-purpose flour
- 1 cup fat-free half-and-half
- 1 pound cooked medium shrimp, peeled and deveined
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 2 tablespoons minced fresh parsley
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add half-and-half. Bring to a boil; cook and stir for 1 minute or until thickened. Drain fettuccine; stir into pan. Stir in the shrimp, cheese and salt; heat through. Sprinkle with parsley before serving. Yield: 4 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Shrimp Fettuccine Alfredo(5)
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This was excellent. Definitely will make it again.
Delicious recipe! My family loved it. Didn't even notice it was made with half/half instead of heavy cream.
I added peas and carrots to this recipe. It made at least 6 servings for my family. I used skim milk instead of fat free 1/2 & 1/2, and the sauce was very thin-not like creamy alfredo should be. Still, for such low fat sauce, it was good.
This was excellent, although I used heavy cream because that's what I had available. This is my new go-to recipe for Fettuccine Alfredo.
This was awesome!
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