Shrimp Alfredo Fettuccine Recipe

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Shrimp Alfredo Fettuccine Recipe
Shrimp Alfredo Fettuccine Recipe photo by Taste of Home
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Shrimp Alfredo Fettuccine Recipe

Read Reviews
5 2 1
Publisher Photo
Fettuccine Alfredo's been around for ages. I give it a modern update by adding tender shrimp and a pop of lemon. —Tonya Burkhard, Davis, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1 package (16 ounces) fettuccine
  • 1/2 cup butter, cubed
  • 3 medium onions, halved and thinly sliced (about 3 cups)
  • 8 garlic cloves, minced
  • 4 teaspoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup half-and-half cream
  • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley

Directions

In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot.
Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened.
Stir in shrimp, lemon peel and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine. Yield: 8 servings.
Originally published as Shrimp Alfredo Fettuccine in Simple & Delicious December/January 2016

Nutritional Facts

1-1/2 cups: 503 calories, 20g fat (11g saturated fat), 192mg cholesterol, 738mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 31g protein.

  • 1 package (16 ounces) fettuccine
  • 1/2 cup butter, cubed
  • 3 medium onions, halved and thinly sliced (about 3 cups)
  • 8 garlic cloves, minced
  • 4 teaspoons all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup half-and-half cream
  • 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 1 tablespoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  1. In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot.
  2. Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened.
  3. Stir in shrimp, lemon peel and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine. Yield: 8 servings.
Originally published as Shrimp Alfredo Fettuccine in Simple & Delicious December/January 2016

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MY REVIEW
homemadewithlove User ID: 4311884 277104
Reviewed Nov. 1, 2017

"I used minced garlic jar and omitted onions but otherwise made as is. Very good! Great weeknight meal!"

MY REVIEW
[email protected] User ID: 1013924 244226
Reviewed Feb. 21, 2016

"Made this as directed. Only Change was used jarred minced garlic. Was way good will make again."

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