Shrimp Fettucine Alfredo


I have been craving something with shrimp for exactly one month. At my birthday party at the end of March, my grandma prepared a baked potato bar complete with pan seared shrimp. Don’t get me wrong, I love baked potatoes, but I could have taken the whole bowl of shrimp and been happy. After a quick call to my grandma, I soon discovered shrimp was easier to cook than previously thought. If you have not cooked with shrimp before, have no fear. This recipe has been adapted from and feeds two people. You can easily double it if you want left overs or to feed more people.


  • Linguine pasta (enough for two people)
  • 1/2 pound peeled and deveined medium shrimp
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1/2 tablespoon butter
  • 1/2 cup chicken broth
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 1/3 cup half-and-half (or whipping cream)
  • 3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese
  • 1 tablespoon flour
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  1. Cook the pasta according to package directions, Drain pasta in a colander and place back in pot. Mix in a small drop of olive oil to keep pasta from sticking to itself.
  2. Combine shrimp, onions, and garlic in a small bowl and mix. Heat a large skillet over medium-high heat. Add olive oil and butter; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.
  3. Reduce heat to medium. In a 1 quart pot combine Parmigiano-Reggiano, half-and-half (or whipping cream), cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Add more half-and-half if necessary and whisk in flour to enhance thickness. Combine pasta, cheese mixture, and shrimp mixture. Sprinkle with parsley.
  4. Enjoy!


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