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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I can't think of a better way to eat shrimp, and this is much better than a storebought jar of Alfredo sauce. The only thing I did differently is use an Italian blend of six cheeses (mozzarella, provolone, parmesan, asiagno, fontina, and romano) instead of just parmesan, and I added the fresh parsley to the sauce instead of sprinkling afterward. I also doubled the recipe. YUMMY. Ingredients:
4 ounces spinach fettuccine, uncooked |
4 ounces fettuccine, uncooked |
1/4 cup butter |
1 1/2 cups heavy whipping cream |
1 lb medium shrimp, cooked, peeled, and deveined |
3/4 cup parmesan cheese, grated |
1 garlic clove, minced |
1/4 teaspoon pepper |
1 teaspoon fresh parsley, minced |
Directions:
1. Cook the fettuccine according to package directions.
2. In a large saucepan, melt the butter over medium heat.
3. Stir in the whipping cream and bring to a gentle boil.
4. Reduce heat and simmer uncovered for 3 minutes, stirring constantly.
5. Add the shrimp, Parmesan cheese, garlic, and pepper. Cook and stir until heated through.
6. Drain the fettuccine and toss with the shrimp mixture.
7. Sprinkle with parsley.
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