 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I combined 2 recipes from a Betty Crocker cookbook. This is my stepsons' favorite dish. I usually keep this for a special occasion such as New Year's Eve or a birthday because it's not light in calories. Everyone who has tried it loves it. Ingredients:
8 ounces uncooked fettuccine |
1 1/2 lbs uncooked fresh or frozen (thawed) medium shrimp |
2 tablespoons olive oil |
2 tablespoons green onions, thin sliced |
1 tablespoon fresh basil or 1 1/2 teaspoons dried basil leaves |
1 tablespoon fresh parsley |
2 tablespoons lemon juice |
1/4 teaspoon salt |
2 garlic cloves, finely chopped |
1/2 cup butter |
1/2 cup whipping cream (heavy) |
3/4 cup kraft 100% parmesan cheese |
1/2 teaspoon salt |
1 dash pepper |
Directions:
1. Cook fettuccine as directed.
2. Peel shrimp. Make a shallow cut lengthwise down back of shrimp; wash out vein.
3. Heat oil in 10 inch skillet over medium heat. Cook shrimp, green onions, basil, parsley, lemon juice, salt and garlic in oil 2 to 3 minutes, stirring frequently, until shrimp are pink and firm; remove from heat.
4. Heat butter and whipping cream in 2 quart saucepan over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper.
5. Mix fettuccine, shrimp mixture and alfredo sauce together in large bowl.
6. Enjoy!
|
|