SHRIMP FETTUCINE
The combination of shrimp, fresh garlic and lemon juice makes this entree one of my mom's most memorable dishes. The shrimp can also be served over toast points instead of fettuccine. -Jody Fisher Stewartstown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 419 calories, Fat 17g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
SHRIMP FETTUCCINE ALFREDO
This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.
Provided by MAMATIFF
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
- When sauce has thickened, combine with cooked pasta noodles; serve hot.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g
HERBED SHRIMP FETTUCCINE
"Everyone will think you went all out when you serve this impressive seafood entree," promises Marilyn Weaver of Sparks, Maryland. "You'll be amazed, though, at how easy and quick it is to fix."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook fettuccine according to package directions. Meanwhile, combine soup mix and milk in a saucepan. Cook and stir over medium heat until smooth. Add shrimp and broccoli; simmer, uncovered, for 3-5 minutes or until shrimp are pink (do not boil). Drain pasta; toss with shrimp mixture. Sprinkle with cheese.
Nutrition Facts : Calories 357 calories, Fat 7g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 895mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 3g fiber), Protein 31g protein.
SEAFOOD FETTUCCINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
- Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
- Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 52.7 g, Cholesterol 157.6 mg, Fat 14.3 g, Fiber 2.9 g, Protein 37.7 g, SaturatedFat 7.8 g, Sodium 750.5 mg, Sugar 1.3 g
GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles
Provided by Holland House
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams
QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE
I love this shrimp fettucine recipe because it's quick, easy, and delicious.
Provided by lexidoodlebug
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
- Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.
Nutrition Facts : Calories 894 calories, Carbohydrate 64 g, Cholesterol 242.3 mg, Fat 51.3 g, Fiber 3.2 g, Protein 46.1 g, SaturatedFat 28.2 g, Sodium 1103.2 mg, Sugar 7 g
EASY SHRIMP FETTUCCINE
Make and share this Easy Shrimp Fettuccine recipe from Food.com.
Provided by Courtly
Categories Spaghetti
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions.
- Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 479.6, Fat 19.9, SaturatedFat 10.8, Cholesterol 261.4, Sodium 499.9, Carbohydrate 42.6, Fiber 2, Sugar 1.2, Protein 31.6
FETTUCCINE WITH SHRIMP AND GOAT'S CHEESE
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente.
- In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes
- Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done.
- Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives.
SHRIMP FETTUCCINE ALFREDO
This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
- Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
- Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
- Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
FETTUCCINE WITH SHRIMP AND SUN-DRIED TOMATOES
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.
- Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.
- Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
- Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
- When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.
SHRIMP FETTUCCINE
A derivative of Alfredo, I was playing hit an miss with a variation and hit. My wife and I aren't huge pasta fans, but loved this one. Fairly simple with things you may already have around the kitchen. The quantities given were just about right for a modest meal for 2 with some noodles left over. Adjust as necessary. Additionally, adjust ingredients' ratios (skim milk vice whole milk for example) to your taste or dietary needs.
Provided by lynxpilot
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Warm the milk on low heat in a medium-sized saucepan. Once warm, add the garlic, salt, onion powder, and bouillon cubes, and continue to heat on low heat, stirring occasionally.
- Peel and de-vein the shrimp.
- Fill pasta pot with enough water to boil the fettucini and heat on high (eventually to a boil). Add the olive oil to the pasta pot. At the same time, raise the heat on the milk mixture to medium, add the cheese, and gradually stir in the corn starch. Try to avoid clumping. Adjust heat as necessary to gently bring the sauce to a boil. The goal is for both to finish at about the same time. Use additional corn starch if necessary to adjust thickness of sauce. Ensure you allow it to boil momentarily between addtions to allow it to congeal sufficiently.
- Add the shrimp to the sauce and allow the sauce to gently boil for approximately 7 or 8 minutes with the shrimp in it.
- When the pasta pot is at a boil, add the fettucini, ensuring all of it is submerged, and continue to boil it to completion. Bear in mind that fettucini cooks much faster than spaghetti, so avoid overcooking. I generally remove it as soon as possible after it loses the rubbery texture (assuming you started with dried fettucini as opposed to fresh made).
- Strain, but do not rinse the fettucini and divide onto dinner plates in suitable portions. Pour the shrimp/sauce mixture onto the pasta portions, being careful to equally divide the shrimp!, and serve.
Nutrition Facts : Calories 1430.5, Fat 45.8, SaturatedFat 17.3, Cholesterol 399.3, Sodium 3150.9, Carbohydrate 186.7, Fiber 7.9, Sugar 17.6, Protein 66
SHRIMP FETTUCCINE
Make and share this Shrimp Fettuccine recipe from Food.com.
Provided by CATE SMITH
Categories Weeknight
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onions, bell pepper, celery in butter.
- Add flour, parsley and shrimp cook 15 minutes.
- Add jalapeños, Velveeta, half-and-half, and garlic cook 15 minutes.
- Combine with cooked noodles, mix thoroughly.
- place in deep casserole pan, cover with parmesan cheese and bake at 350°F for 15-20 minutes.
Nutrition Facts : Calories 725, Fat 42.4, SaturatedFat 25.4, Cholesterol 294.1, Sodium 1234.8, Carbohydrate 44.8, Fiber 2.3, Sugar 6.3, Protein 41
SPINACH SHRIMP FETTUCCINE
I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it. It is easy and light, and it fits into my busy schedule. -Kristin Walker, Suffolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until spinach begins to wilt. Add garlic; cook 1 minute longer. , Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 85mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
GARLIC-LEMON SHRIMP LINGUINE
The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon Shrimp Linguine. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. Think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.
Nutrition Facts : Calories 387 calories, Fat 12g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 239mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
SHRIMP FETTUCCINE WITH NO-COOK TOMATO SAUCE
Dressing pasta doesn't get any easier than this. Chopped tomatoes and fresh basil come together in a light sauce that's great with almost anything you decide to add to it--in this case, shrimp. -Sally Stiefvater, Pelham, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the tomatoes, green onions, basil, garlic and 1 tablespoon oil; toss lightly. Add salt and pepper to taste. Let stand for 15 minutes, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink; add to sauce. , Drain fettuccine; transfer to a platter. Top with sauce; sprinkle with cheese if desired.
Nutrition Facts : Calories 543 calories, Fat 13g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 190mg sodium, Carbohydrate 77g carbohydrate (18g sugars, Fiber 10g fiber), Protein 34g protein.
MEDITERRANEAN FETTUCCINE WITH SHRIMP AND SPINACH
I got this off the back of some store-brand fettucine noodles and gave it a try. Dh said to make sure I kept the recipe! It is very rich and I usually decrease the salt and dried basil to help that a bit, and I thinned it down just a bit with milk, but otherwise it's a fancy-looking dish with very little effort.
Provided by winkki
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine sour cream, feta, red pepper, salt, garlic, and basil.
- Set aside.
- Cook fettucine according to pkg directions, but after first 8 minutes, add spinach and shrimp to boiling water/pasta.
- Boil 2 more minutes.
- Drain thoroughly.
- Add hot pasta/shrimp mixture to sour cream mixture; toss lightly.
- Serve immediately.
Nutrition Facts : Calories 417.9, Fat 18, SaturatedFat 9.8, Cholesterol 197.6, Sodium 1395.6, Carbohydrate 39.7, Fiber 2.5, Sugar 3.3, Protein 25.2
FETTUCCINE WITH HERBED SHRIMP
Make and share this Fettuccine with Herbed Shrimp recipe from Food.com.
Provided by Bev I Am
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Thaw shrimp, if frozen.
- Cut shrimp in half lengthwise, set aside.
- Cook pasta according to package directions.
- Drain; keep warm.
- Meanwhile, in a large saucepan cook mushrooms, onion, and garlic in hot oil until onion is tender but not brown.
- In a small mixing bowl stir together wine, bouillon granules, basil, oregano, cornstarch, and pepper.
- Add to saucepan.
- Cook and stir until thickened and bubbly.
- Add shrimp to wine mixture.
- Cover and simmer about 2 minutes or until shrimp turn opaque.
- Stir in tomatoes; heat through.
- Spoon the shrimp mixture over pasta.
- Sprinkle with Parmesan cheese and parsley.
- Toss to mix.
- Makes 4 main-dish servings.
FETTUCCINE WITH SHRIMP
Provided by Pierre Franey
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp.
- Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
- Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving 1/4 cup cooking liquid.
- Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
- Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.
SPICY SHRIMP FETTUCCINE
This dressed-up seafood entree from Judy Farrar makes a tasty impression on family and friends. "Nicely spiced shrimp, tomatoes and spinach top off the saucy fettuccine," she notes from Richmond, Virginia. "It's great with crusty bread and a salad,"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil until tender. Add tomatoes and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Add the spinach, shrimp, parsley and vinegar. Simmer, uncovered, for 2 minutes or until shrimp is heated through. Stir in the butter, salt, pepper and cayenne. Drain fettuccine; serve with shrimp mixture and feta cheese.
Nutrition Facts : Calories 419 calories, Fat 12g fat (5g saturated fat), Cholesterol 150mg cholesterol, Sodium 861mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
FETTUCCINE WITH SHRIMP
Steps:
- Coat a large skillet with cooking spray. Heat oil over medium-high heat. Add mushrooms, onion and garlic, stirring, until onion is tender, 2 to 3 minutes. Combine 1/4 cup water with wine, basil, bouillon, cornstarch and oregano in a bowl. Add tomatoes and shrimp to skillet. Cook until shrimp begins to turn pink, 1 to 2 minutes. Reduce heat to low. Stir in wine mixture. Cover; simmer until shrimp is cooked through, 2 to 3 minutes more. Stir in parsley, cheese and pasta. Divide among 4 plates; serve immediately.
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