Shrimp Fettuccine Alfredo Recipe
Rich and creamy Alfredo sauce with Parmesan cheese, garlic and plenty of shrimp.
Cajun-seasoned shrimp is served over fettuccine and homemade Alfredo sauce in this quick weeknight dinner for one.
Wow, for a basic alfredo, this was great. To start, I didn't have shrimp. I used some extra garlic, (5-6 cloves). I was also low on half-and-half, so I used 3/4 cup instead of a whole cup. I still used the same amount of cheese, added salt and fresh ground pepper to taste and dried parsley. I had no problem thickening, actually it got a little too thick because I continued cooking on very low heat while making the pasta. In hindsight, as the recipe states, start pasta first. But a really tasty, quick-and-easy alfredo.
I thought that this was a really great recipe!!!! Although I did make a few changes... i used olive oil to saute the shrimp and garlic along with the onions and green/red peppers I added.. I actually used 5 cloves of garlic and didnt use salt and pepper..I used creole seasoning to taste instead. After the sauce thinckened I added some green onions and sprinkled some shredded chedder cheese..
Peppered shrimp is simmered in store-bought Alfredo sauce. Cayenne pepper and Romano cheese give it an extra kick.
This was amazing! I did use part half and half, and part heavy cream to make it thicker faster. In addition, I added ground nutmeg to the sauce, just sprinkled it over the top, but enough that you can see it when its stirred in. I also used a bit more cheese than stated. The sauce was enough for the amount of pasta I made, but for the amount listed in the recipe I would double the sauce. Otherwise this was great!
This was very good and quick! I doubled the parmesan cheese and added chopped broccoli. If your sauce takes too long to thicken, remove from heat. It thickened in 2 minutes off the heat. This is a keeper!