Ingredients for Veronica's Shrimp Alfredo Sauce W Fettuccini
- 4 tablespoons butter
- 8 ounces cream cheese
- Heavy Cream
- Parmesan Cheese
- Garlic Cloves
- Yellow Onion
- Parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt And Pepper
- Small Shrimp
- Popcorn Shrimp
- Fettuccine
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How to Make Veronica's Shrimp Alfredo Sauce W Fettuccini
- Finely mince 1 medium onion and 4 cloves garlic.
- Melt 4 tablespoons of butter in a medium saucepan over medium heat.
- Sauté the minced onion and garlic in the melted butter until softened, about 3-5 minutes.
- Add 8 ounces of cream cheese and stir until melted and smooth.
- Whisk in 2 cups of heavy whipping cream.
- Stir in 2 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the sauce to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, stirring frequently.
- While the sauce simmers, peel and devein 1 pound of uncooked small shrimp. Set aside.
- About 10 minutes before the Alfredo sauce is finished, add the uncooked shrimp to the sauce.
- Once the shrimp is pink and cooked through (about 3-5 minutes), remove from heat. Stir in 1/2 cup grated Parmesan cheese.
- Cook 1 pound of fettuccine pasta according to package directions. Drain well.
- Add the cooked pasta to a large bowl.
- Pour the Alfredo sauce over the pasta and toss to coat evenly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
164 g
Sugar
73g
Fat
1090g
Carbs
119g
