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
CREAMY SHRIMP PASTA WITH MUSHROOMS
Creamy shrimp pasta in a delicious homemade sauce with mushrooms.
Provided by Anonymous
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
- Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.
Nutrition Facts : Calories 544.2 calories, Carbohydrate 47.9 g, Cholesterol 217.3 mg, Fat 22.5 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 9.7 g, Sodium 552.4 mg, Sugar 3.3 g
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.
SHRIMP MUSHROOM ALFREDO
Make and share this Shrimp Mushroom Alfredo recipe from Food.com.
Provided by tereez
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare Alfredo following packet instructions. I used Simply Organic Alfredo. Warm the milk and butter, when the butter melts, add the packet. Let warm over medium heat for 5 minutes and then add the 1/4 cup parmesan. Mix well, then turn off heat and let sit aside.
- In skillet, heat the tablespoons of butter and olive oil over medium heat. Add minced garlic and saute for @ 2 minutes. Next, add the mushrooms and saute until soft and tender. Add the shrimp and saute until heated through. Reduce heat to simmer and add the alfredo sauce. Mix well and let simmer, stirring often.
- Cook noodles according to package directions.
- Drain.
- Serve the shrimp/mushroom alfredo over noodles and enjoy.
Nutrition Facts : Calories 258.8, Fat 16.8, SaturatedFat 8.3, Cholesterol 156.9, Sodium 743.4, Carbohydrate 7.8, Fiber 0.5, Sugar 0.8, Protein 19.2
FETTUCCINE ALFREDO WITH SPICY SHRIMP, PEAS AND MUSHROOMS RECIPE - (4/5)
Provided by á-3821
Number Of Ingredients 10
Steps:
- Steps for Shrimp & Mushrooms: Thaw shrimp in sink full of cold water; about 15 min. Remove tails. Wash mushrooms and pat dry. In a small saucepan, add olive oil, crushed red pepper, shrimp and mushrooms. Sauté until tender and mushrooms begin to brown. Shrimp should no longer be transparent. Steps for Sauce: Prepare pasta as directed. When pasta is finished, Scoop out about 1/4 cup of the pasta water and set aside. In saucepan or skillet, warm butter and cream. Season with salt and pepper. While butter is melting, place half the Parmesan cheese into a large serving bowl. Next, pour the warm butter sauce over the cheese. Let it set while u drain the pasta. Immediately add pasta to the bowl of cheese sauce. Toss then sprinkle with the remaining cheese. Add a little of the reserved pasta water if too goopy. Toss in sautéed shrimp, peas and mushrooms.
SHRIMP STUFFED MUSHROOMS
This is a wonderful dish that can be served with almost any main course. These mushrooms stuffed with shrimp and topped with melted Cheddar cheese go really will with Italian food. I love them!
Provided by Tony Anderson
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
- Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
- In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
- Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
- Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 7.5 g, Cholesterol 83.2 mg, Fat 12.5 g, Fiber 1 g, Protein 13.2 g, SaturatedFat 6.8 g, Sodium 213.7 mg, Sugar 1.9 g
BROCCOLI SHRIMP ALFREDO
After tasting fettuccine Alfredo at a restaurant, I came up with this shrimp Alfredo with broccoli version at home. Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant. -Rae Natoli, Kingston, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in butter until shrimp turn pink. Remove and set aside., In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth., Place 1 in. of water in a saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until tender. Drain. Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through. Drain fettuccine; top with shrimp mixture.
Nutrition Facts : Calories 809 calories, Fat 50g fat (30g saturated fat), Cholesterol 270mg cholesterol, Sodium 1030mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
FETTUCCINE ALFREDO WITH SHRIMP, ASPARAGUS AND MUSHROOMS
Make and share this Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 1 pot, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions, making the addition of the asparagus during the last 2 minutes of cooking. Drain.
- In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.
- Combine cream, half-n-half, and lemon juice in another large, deep skillet or Dutch oven. Cook over medium heat about 3 minutes. Add pasta and asparagus and stir to coat. Add cheese, then season with nutmeg, salt and pepper to taste, continuing to stir until sauce thickens slightly, about 1 minute. Remove from heat; add shrimp and mushrooms. Serve warm.
Nutrition Facts : Calories 616.9, Fat 29, SaturatedFat 16.6, Cholesterol 223.9, Sodium 497.1, Carbohydrate 61.7, Fiber 3.6, Sugar 3, Protein 28.7
ALFREDO SHRIMP SHELLS
Premade Alfredo sauce streamlines the preparation of the tasty stuffed shells. They're filled with shrimp, mushrooms and green onion. Serve sauteed zucchini followed by cubed cantaloupe and watermelon for dessert. -Gertrude Peischl, Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute mushrooms in butter until almost tender. Add onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup remaining sauce into a greased 8-in. square baking dish. , Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce. , Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley.
Nutrition Facts : Calories 322 calories, Fat 12g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1002mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
SHRIMP ALFREDO WITH SPINACH
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook fettuccine according to package directions. Saute mushrooms and onion in butter in a large skillet until tender. Stir in Alfredo sauce, spinach and shrimp; heat through. Drain fettuccine; add to sauce and toss to coat.
Nutrition Facts : Calories 519 calories, Fat 18g fat (10g saturated fat), Cholesterol 244mg cholesterol, Sodium 810mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 6g fiber), Protein 39g protein.
PEPPERED SHRIMP ALFREDO
Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers.
Provided by Jenn Zeller
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 14
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.
- Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
- Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Nutrition Facts : Calories 707 calories, Carbohydrate 50.6 g, Cholesterol 201.5 mg, Fat 45 g, Fiber 3.4 g, Protein 28.4 g, SaturatedFat 20.3 g, Sodium 1034.5 mg, Sugar 6.6 g
SHRIMP ALFREDO
Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.
Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
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- Add the butter and oil to a skillet over medium-high heat. Once it's hot, add the mushrooms and cook for 5-6 minutes or until the mushrooms release their water and it's cooked off. Take the mushrooms out of the pan and set them aside.
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4.9/5 (241)Category Main Course
- Cook 3/4 lb fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).
- Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.
- In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
- Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with S&P to taste.
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- Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp.
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