V'S SHRIMP FETTUCCINE
My kids love shrimp... however, my husband is not a big fan, so when he has to work nights, this is a treat for the rest of us. This is a simple and delicious recipe.
Provided by Vseward Chef-V
Categories One Dish Meal
Time 35m
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 439.6, Fat 19.1, SaturatedFat 10.5, Cholesterol 231.8, Sodium 1000.9, Carbohydrate 42.6, Fiber 2, Sugar 1.3, Protein 24
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 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.
EASY SHRIMP FETTUCCINE RECIPE
Share something special with our Easy Shrimp Fettuccine Recipe. This easy shrimp fettuccine recipe, with tomatoes and basil, is a tasty weeknight option. You'll love the creaminess of this tasty recipe.
Provided by My Food and Family
Categories Pasta
Time 45m
Yield 2 servings, 1-3/4 cups each
Number Of Ingredients 7
Steps:
- Pour dressing over shrimp in small bowl; stir until shrimp are evenly coated. Refrigerate 20 min. to marinate.
- Cook pasta as directed on package, omitting salt. Meanwhile, heat large skillet on medium heat. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.
- Add tomatoes, cream cheese and 1 Tbsp. basil to skillet; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp; cook 2 min. or just until heated through, stirring frequently.
- Drain pasta; place on platter. Top with shrimp mixture, remaining basil and shredded cheese.
Nutrition Facts : Calories 450, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 185 mg, Sodium 620 mg, Carbohydrate 50 g, Fiber 3 g, Sugar 8 g, Protein 29 g
CAJUN SHRIMP FETTUCCINE ALFREDO
Dinner can be on the table in just 20 minutes with this easy shrimp dish. Sweet shrimp, a hint of heat from the Cajun seasoning and red pepper flakes, and creamy fettuccine are perfect for a quick weeknight meal.
Provided by Bren
Categories Main Dish Recipes Pasta Shrimp
Time 20m
Yield 1
Number Of Ingredients 14
Steps:
- 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, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
- Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
- Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
- Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
- Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.
Nutrition Facts : Calories 819.9 calories, Carbohydrate 62.2 g, Cholesterol 292.7 mg, Fat 47.7 g, Fiber 2.9 g, Protein 39.7 g, SaturatedFat 21.9 g, Sodium 817.7 mg, Sugar 2.2 g
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
SHRIMP AND MUSHROOM FETTUCCINE
One night I came home and wanted Fettuccine, none of the recipes I could find suited what I wanted, so I threw this together and voila, this is what came out of it. Even my two teenage boys that can be food snobs devoured it.
Provided by Sidd9260
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare fettuccine according to package directions.
- Melt butter in large skillet on a low heat.
- Saute garlic and mushrooms in butter until limp and browned.
- Add flour and coat mushrooms.
- Slowly stir in cream to mixture.
- Add salt,black pepper, and red pepper.
- Put shrimp in mixture and let simmer about 15 minutes.
- Dish up the noodles and pour some of the mixture over it.
- I like to serve this with a nice green salad and garlic bread.
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
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