Shrimp Fettuccine Alfredo Recipe (not too creamy) by: Clarissa the mom chef
Here's my recipe for fettuccine Alfredo that's not too creamy. You can also make this with ham or bacon. If you want it creamier, add an extra 1/2 cup of cream.
Shrimp Fettuccine Alfredo Recipe
1 stick (1/2 cup) butter 1 1/2 cup cream salt and pepper to taste 1/2 teaspoon garlic powder 3/4 cup freshly grated Parmesan cheese 1 16-ounce package fettuccine pasta 16 medium shrimp, peeled and thawed if frozen olive oil
In a saucepan melt butter over low heat. Add cream, salt and pepper, and garlic powder. Cook over low heat for about 20 minutes, stirring regularly until it becomes thick.
While sauce is cooking, prepare fettuccine pasta according to the package instructions (kids can get an adult to help with this). Place cooked pasta in a large pasta bowl.
For shrimp, if frozen thaw in refrigerator overnight (or use fresh shrimp). Make sure the shrimp are peeled and deveined. Pan fry shrimp in a large skillet with 1-2 tablespoons of olive oil, stirring while you cook for about 4-5 minutes. It is cooked when it turns pinkish. Add a little salt and pepper to taste.
When Alfredo sauce is done, remove from heat and stir in freshly grated Parmesan cheese. Serve immediately (do not reheat). Pour sauce over pasta, add shrimp, and stir well.
Serves four people.
Note: You can add cooked broccoli or peas to the recipe.
