Everybody loves carbs, even though many of us try to avoid them as much as possible. Carbs are perfectly fine in moderation, but I find it mildly difficult to limit myself to one small serving of pasta at a time. And even though I get sluggish and bloated if I eat too much, resistance is futile. There’s something undeniably comforting about a big bowl of pasta – it often brings a nostalgic feeling, doesn’t it? Growing up, my mom made me lots of pasta dishes. And like most of the things she made, her version of Shrimp Fettuccine Alfredo was simply the best. I mean, it’s not too hard to jump on this carb bandwagon: pasta, cheese, tender shrimp, lusciously creamy. YUM. What’s not to love?!

You can use any kind of fettuccine, but my mom always used Al Dente’s Spinach Fettuccine. I’m not sure why that was; maybe it’s because it only takes 3 minutes to cook. That’s definitely a plus in my book……oh, did I mention this dinner takes 20 minutes to make from start to finish? Winning all around :) 

Side note: as much as my mom bought this pasta when I was young, I had the hardest time finding it in stores – I tried at least four different grocery chains. I finally found it on Amazon, and with the click of a button, I became the proud owner of 6 bags of this stuff haha! More pasta is in my future for sure :)

Before doing anything else, set a big pot of water over high heat (sprinkle a bit of salt into the water). 

While waiting for the water to boil, heat a large pan over medium heat. Add the butter and allow to melt. 

Mince the garlic, then add to the pan. Stir around for a minute, cooking until it becomes fragrant. Next, add the shrimp in a single layer into the pan. Season lightly with salt and pepper. Allow to cook about 2-3 minutes until light pink, depending on the size of your shrimp. Turn the shrimp over and cook another 2-3 minutes, being careful not to overcook. 

Remove the shrimp from the pan and put into a bowl and set aside. Keep the pan over medium heat and add the milk. Use a wooden spoon to scrape up all the flavors at the bottom of the pan. Allow the milk to warm and come to a simmer. 

By now the water should be boiling – add the fettuccine. If using the Al Dente Spinach Fettuccine, be sure to set a timer for 3 minutes – that is all it needs! When the time is up, drain the pasta and set aside. 

Getting back to the sauce, add the light cream cheese (called Neufchatel) and grated Parmesan to the milk. Using a metal whisk, stir until well combined. Once smooth, add a little black pepper and whisk together. 

Add the fettuccine and shrimp back into the skillet. Toss to combine.

Sprinkle with fresh parsley (optional) and serve immediately. Easy, fast and scrumptious – it can’t be beat :)

By the way, you can easily make this recipe without the shrimp or substitute it for chicken. Whatever you like!

Shrimp Fettuccine Alfredo

2016-05-10 14:01:40

Serves 4

A super easy and quick recipe for the creamiest, most satisfying Shrimp Fettuccine Alfredo!

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Prep Time

3 min

Cook Time

17 min

Total Time

20 min

Prep Time

3 min

Cook Time

17 min

Total Time

20 min

Ingredients

1. 12 ounces Spinach fettuccine
2. 1 lb shrimp, peeled & tail removed
3. 3 Tablespoons unsalted butter
4. 1 1/2 cups 2% milk
5. 3 cloves garlic, minced
6. 6 ounces Neufchatel (light cream cheese), cubed
7. 3/4 cup grated Parmesan cheese
8. Kosher salt and freshly ground black pepper, to taste
9. Chopped fresh parsley leaves, optional

Instructions

1. Set a big pot of water over high heat. Sprinkle a bit of salt into the water.
2. While waiting for the water to boil, heat a large pan over medium heat. Add the butter and allow to melt.
3. Mince the garlic, then add to the pan. Stir around for a minute, cooking until fragrant.
4. Add the shrimp in a single layer into the pan. Season lightly with salt and pepper. Cook 2-3 minutes until light pink (timing will depend on the size of shrimp). Flip and cook another 2-3 minutes, being careful not to overcook. Remove the shrimp from the pan and put into a bowl and set aside.
5. Keep the pan over medium heat and add the milk. Use a wooden spoon to scrape up all the flavors at the bottom of the pan. Allow the milk to warm and come to a simmer.
6. Once the water is boiling add the fettuccine and cook according to directions on package. Drain the pasta and set aside.
7. Getting back to the sauce, add the light cream cheese (Neufchatel) and grated Parmesan to the milk. Using a metal whisk, stir until well combined. Once smooth, add a little black pepper and whisk together.
8. Add the fettuccine and shrimp back into the skillet. Toss gently to combine. Sprinkle with fresh parsley (optional) and serve immediately.

Notes

1. My preference is to use Al Dente's Spinach Fettuccine because it's delicious and only takes 3 minutes to cook!

By Love & Food ForEva

Love & Food ForEva https://loveandfoodforeva.com/