Shrimp Fettuchine Alfredo

Shrimp Fettuchine Alfredo Recipe

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Paula Solline


Hit the mark with this quick (only 15 minutes) and rich seafood since I wanted to make something special for Christmas Eve. Definitely not a diet dish.


★★★★★ 1 vote

30 Min
15 Min


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1 lb
fettuccine or linguini
3 Tbsp
3 Tbsp
olive oil, extra virgin
2 lb
shrimp, peeled and deveined
1 pinch
crushed red pepper flakes
1 tsp
crushed garlic
1 tsp
parsley flakes
1/8 c
flour ( i use self rising flour )
1 pt
whipping cream
1/2 c
parmigiano-reggiano, grated ( i use parmesan/romano blend )
1/3 c
pasta water, as needed to loosen the sauce

How to Make Shrimp Fettuchine Alfredo


  • 1Cook Pasta according to package directions and taste. You are looking to finish the pasta simultaneously with the sauce/shrimp.
  • 2Melt butter and olive oil in pan at medium high heat.
  • 3Add shrimp. As they just begin to turn pink, add garlic, parsley, pepper flakes.
  • 4Add flour to begin a roux, cooking out the flour taste.
  • 5Pour in the cream, allowing it to thicken. Add pasta water if you need to loosen the sauce. Add Parmesan and stir briefly. Turn off the heat.
  • 6Add pasta, ever so undercooked, TOSS AND SERVE. Excellent.

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About Shrimp Fettuchine Alfredo

Course/Dish: Fish, Pasta, Seafood
Hashtags: #Cream, #shrimp

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