Ingredients for Shrimp Fettuccini
- Onion
- Celery
- Green Pepper
- Fettuccine Pasta
- 1 cup heavy cream (instead of mushroom soup for a lighter sauce)
- Fresh parsley (optional, for garnish)
- Cream
- 1/4 teaspoon salt, 1/4 teaspoon black pepper
- 1 pound peeled and deveined shrimp
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How to Make Shrimp Fettuccini
- Cook 1 pound fettuccine according to package directions in a large pot of boiling salted water. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, melt 4 tablespoons of butter in a large skillet over medium heat. Add 1 cup sliced mushrooms and 1/2 cup chopped bell peppers and saute for 5-7 minutes, until softened.
- Add 1 pound peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
- In a medium bowl, whisk together 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 2 cloves minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the cooked pasta to the skillet with the vegetables. Pour the cream sauce over the pasta and toss to coat. Add the reserved pasta water, a tablespoon at a time, until desired consistency is reached.
- Stir in the cooked shrimp and heat through. Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
31g
Carbs
14g
