Fettuccini alfredo with shrimp
This is a great go-to recipe for when you have very little time. Use fresh pasta and you'll have dinner on the table in 10 minutes flat.
Course: Main Course
- 1/4 up to 1 c cooked shrimp peeled and deveined
- 16 oz fresh fettuccini pasta
- 1/2 c frozen peas
- 1 T butter
- 4 oz cream cheese
- 1/4 c cream or half-and-half
- 4 oz grated parmesan cheese
- fresh ground black pepper
Set fettuccini to cook according to package instructions, adding peas for last 2 minutes of boiling time.
While fettuccini cooks, make the sauce. Melt butter in small saucepan over medium heat. Add cream cheese and stir vigorously while cream cheese melts. Slowly add cream stirring continuously. Add parmesan cheese and continue to cook until cheese melts and sauce is thick and homogeneous. On my stove this takes about 3 minutes. Turn sauce heat to low and continue to stir occasionally while you reheat the shrimp.
To reheat the shrimp, heat in a small frying pan with 1 t of oil for 1 minute.
Drain pasta and peas. Distribute on plates. Pour sauce over pasta and top with shrimp and fresh ground black pepper.