Doug's Garlic Shrimp Alfredo recipe

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Ingredients

¼ cup butter
1 pint half-and-half
½ cup 2% milk
2 (1.6 oz) packages dry Alfredo sauce mix
2 (3 ounce) packages sun-dried tomatoes, chopped
1 (6 ounce) package mushrooms, chopped
1 tablespoon minced garlic
1 tablespoon ground black pepper
½ (16 ounce) box fettuccine
1 pound raw shrimp, peeled and deveined
2 tablespoons lime juice, or to taste
1 tablespoon chopped fresh parsley

Nutrition Info

810.5 calories
carbohydrate: 86.9 g
cholesterol: 265.3 mg
fat: 36 g
fiber: 8.1 g
protein: 42.3 g
saturatedFat: 20.8 g
servingSize: -
sodium: 2337.9 mg
sugar: 20.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a saucepan over medium heat. Whisk in half-and-half, milk, and Alfredo sauce mix. Bring to a boil, stirring occasionally. Reduce heat to low, stir in sun-dried tomatoes, mushrooms, and garlic. Cook and stir until flavors combine, about 10 minutes. Cover and keep warm.

  2. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes. Drain.

  3. Preheat grill for medium heat and lightly oil the grate.

  4. Toss shrimp with lime juice in a large bowl. Cook on the hot grill until shrimp turn pink and start to blacken, 4 to 5 minutes.

  5. Combine sauce, fettuccine, and shrimp in a large bowl, mix well. Garnish with parsley.

Recipe Yield

4 servings

Recipe Note

A twist on the traditional shrimp Alfredo with a great tangy kick! You can also sneak some veggies into this if you have a picky eater at home! Serve with Parmesan cheese if desired.

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