This shrimp fettuccine alfredo recipe, which calls for quick-cooking refrigerated pasta, is a great go-to dish for hectic weekights.  Serve with a side of roasted asparagus. 

Shrimp Fettuccine Alfredo

fettuccine

shrimp

green onions, chopped

garlic cloves,

olive oil

(2 ounces) grated Parmigiano-Reggiano cheese

half-and-half

(1 1/2 ounces) 1/3-less-fat cream cheese

black pepper

parsley

Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.


Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and shrimp mixture. Sprinkle with parsley.


This was an easy, good recipe. I doubled the sauce recipe and will probably triple it going forward. Of course, I used more than a pound of shrimp and used a box of fettuccine. Also, I will add a little salt. Other than that, I'll leave it alone.

Not the best, but definitely EASY and FAST, which earns it a lot of kudos.  I followed the recipe.  Also, I like the fact that it wasn't as thick and creamy as traditional fettuccine.  The lighter version was quite flavorful and tasty, and I will definitely make it again.

I made this recipe with a few changes/additions.  First I only had a shallot and used that in place of the green onions. I grilled the shrimp because we like the grill flavor better than on the stove.  I made the full sauce recipe and used 4 ounces of dry fettuccine for 2.  While making the cheese sauce, I added rough chopped spinach (about 4 cups) and sliced roasted red pepper (which I had roasted--better flavor).  I had these ingredients on hand and they needed to be used up and I like to boost up the veggies in  our meals. Even without my changes, this would have been a 5 star recipe.

My 11 year old and I made this dish tonight. We are very happy with the results! We doubled the recipe for extras!

I make the recipe exactly as written, except I do double the sauce ingredients, as was recommended by several reviewers...great idea, as no way would the sauce ingredient amounts, as written, have made enough sauce. This recipe is so good that you may be tempted to lick the spatula, the pan, etc ! :)Since there are only my husband and myself at home now, I go ahead and make the full recipe, then divide the leftovers into two individual containers. This makes reheating only one portion easy, as my husband likes to take some to work for lunch. One thing to keep in mind: if you are planning on leftovers, be sure to reserve some additional pasta cooking water to moisten the leftovers before reheating. I just save some in a small glass measuring cup, covered in plastic wrap, in the refrigerator. My husband requests this recipe often. Sometime, I do want to try adding a little dry white wine to the sauce, not that the recipe lacks anything flavor-wise as is!

Authentic Alfredo sauce does NOT contain cream cheese

Very good low cal recipe for this kind of pasta dish. I eliminated the oil and used spray. I also eliminated the half and half and substituted chicken broth and wine.

We loved this dish, although I made half the shrimp and pasta but all the sauce (two people), so I definitely would say double the sauce if you're cooking for four.  I used 4 oz. total of a dried porcini mushroom egg noodle, added mushrooms and gold bell peppers in with the shrimp saute, and used 2% milk instead of half and half. Oh, and white wine instead of cooking water, and half the amount of cheese.  My husband and I both enjoyed it so much and think the lighter milk lets the other flavors shine through.  Served with the delicious roasted asparagus suggested. Total calories with these changes was 464 per person, probably because there's a bit more pasta, but I'd rather have more pasta than more dairy fats.

For shrimp lovers this is a good one. May need to add more Half and half for creaminess.

Fixed this for dinner last night and it was quite good.  Next time though I will double the sauce.  I increased it 50%, but that still wasn't quite enough.  Served with a green salad.  It does come together quite quickly.

My kids have just discovered they like shrimp.  I figured this would be a hit but didn't realize how easy it would be.  Even my 11 year old could make this recipe.  Delicious, simple &amp; my kids ask for it every week.  I would say you need to eat it right away...

My husband and I really enjoyed this dish! Next time, I will reserve some more of the pasta liquid to just thin it out a little bit more. But other than that, it was very flavorful!

This recipe had great flavor and was very creamy. I did increase the amount of sauce by about 1/3 and made sure to add enough cooking wAter so the pasta didn't dry out. You would NEVER know the recipe had no butter!

Yummy! Yummy!!!!!! I will make more sauce next time though.

Worthy of a special occasion...even if that occasion is just family dinner.
This came out great.  I used regular fettuccine instead of fresh...still fabulous.  Will definitely make it again.

this was so yummy. I didn't find it dry at all. When I moved to the 2nd part, I made sure the cheese melted slowly so the half and half and water wouldn't evaporate. It was perfect. Everyone in my family really enjoyed it. It had so much flavor. The shrimp alone were delicious, then when the sauce was added, it was excellent. Very easy and quick to make as well.

This recipe was good in flavor BUT it was VERY dry! I had to add some milk to it. I think it is a "keeper". However, next time I will double the sauce. Everything else is really good! My suggestion for those who try this one is add a little more sauce, I thought it was a real keeper otherwise. Thanks!

This was great! I wasnt sure what to expect from a light alfredo sauce but it had wonderful flavor. I made it with the roasted asparagus and that was great as well. I ended up using dry fettuchini rather than the fresh..I think it would have been a bit better with the fresh noodles.

Really good. Added chicken and broccoli instead of shrimp. Used 12oz of pasta And doubled the sauce recipe since the chicken really soaks it up. Use more pasta water it is dry.  A great light version, will Absolutely make again!

Very good, but mine was a little dry, next time I'll double the sauce, but I did like it!

This was delicious!!! Restaurant quality and it only took me 30 minutes to prepare! Better than any Shrimp Alfredo I've had at Olive Garden. I cooked pasta while I prepared the shrimp, and I started cooking the onions before I added the shrimp so they would get nice and tender. I used minced garlic from a jar. Once I added the shrimp and garlic, I seasoned it with Italian seasoning, some garlic salt, and a little bit of Creole seasoning. Everything else I followed exact instruction. It was DELICIOUS!!!!

My husband has asked me to make it again. I didn't use refrigerated pasta, but it was still fairly easy to put together. We'll also just add grilled chicken instead of shrimp.

Love it. I followed the recipe exactly and it's really great. Why order in a restaurant when you can make it at home and know the waiter didn't spit in it!

Yum!  Followed the recipe, except no parsley.  Very good.  Once ingredients are prepped this comes together quickly.  Will definitely make again.

Recipe was simple and had good flavor for the amount of time put in.  Overall very tasty.

We loved this recipe.  At first I was a little hesitant because it didn't seem like there was a lot of sauce (I'm used to my alfredo dishes dripping in the stuff) but it was just the perfect amount!  

I served it with the Roasted Asparagus recipe that it was paired with in the magazine.  The crisp and spicy asparagus paired really nicely with the creamy fettuccine.  If you don't make the asparagus, definitely pair it with a crisp vegetable for serving.

This was wonderful! I can honestly say this tasted better than restaurant quality foods and the family really enjoyed it. Personal preference on my own plate I salted it a tiny bit and my daughter opted to add a tad bit of crushed red pepper but overall this was outstanding!!!

This was amazing! I wouldn't change a thing. A bit high at 11 pts, but truly worth it. With the suggested Roasted Asparagus (1 pt), this was comfort food at its best. One of my favorites!

This was GREAT!  Used my own homemade pasta, followed recipe otherwise.  Very easy to make and very tasty.  A keeper for sure.

What a great weeknight meal! This was delicious - enjoyed it with the roasted asparagus just as the magazine suggests.  It was wonderful...and a perfect go-to meal.

I got excited ab this recipe from the positive reviews and was pretty disappointed. It was very bland - I had to add salt and cayenne pepper, which still didn't help much.  The most powerful flavor was definitely the cream cheese, which made it taste weird (and not like alfredo). This is definitely not going into the "keep" file.

This is a great recipe. Company worthy. We added scallops &amp; crab and it was to die for!

I loved this so easy and yummy. I added extra garlic as we love garlic.

This was simple, quick and delicious.  Will keep in rotation for a quick weeknight dinner.  served with sauteed asparagus, as suggested in picture.

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My husband &amp; I loved this one. He usually doesn't like alfredo because it's drowning in sauce, so this was perfect. We added some thinly sliced cremini mushrooms, which added texture and little color. Served with mexican zucchini. Delish!

Made this last night after reading review Awesome!!! My husband loved it. The only thing I did was used alittle bit more of the reserve liquid.  Will definately make again

Made this last night and it was easy and delicious!  Used boxed pasta, as some others have, and left out the onions (husband doesn't like them).  The flavor was great!  Will definitely be making this again!

I used shallots instead of green onions.

Next time I will reserve a bit more pasta water to keep wetter.

I followed everything to a T and it turned out wonderfully. Great flavor, easy to make and really fast! Definitely going to be making this time and again.

So easy to make and very, very good!  I did have to use dried noodles...used a whole wheat blend and it tasted great.  I served it with a ceasar salad and rosemary olive oil bread.

i made it the same night i got the issue,   realizing i had everything on hand except for teh green onions so i used  regular chopped onion. the green  would be better but even so- this was fast, guilt free and delicious. the only   thing i'd do differently next time- is  double  on the half and half as the  sauce was a bit too  thick for me.
I also drizzled a LITTLE of truffle oil  into the sauce at the end.
superb!

This was fantastic!  I subbed dry pasta for fresh, but everything else I followed directly.  The use of real cheese and and cream make sure the taste doesn't seem "low-fat".  I am adding this to my regular recipe line-up for sure.  I also made with the asparagus as shown.

This 5-star Shrimp Fettuccine Alfredo, which calls for quick-cooking refrigerated pasta, is a great go-to dish for hectic weeknights.

shrimp fettuccine alfredo

Servings: 2.5

Cost: $16.76 /serving

Author : Vanessa Pruett

Ingredients

Instructions

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