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 caloriescarbohydrate: 86.9 gcholesterol: 265.3 mgfat: 36 gfiber: 8.1 gprotein: 42.3 gsaturatedFat: 20.8 gservingSize: -sodium: 2337.9 mgsugar: 20.4 gtransFat: : -unsaturatedFat: : -
Directions Doug's Garlic Shrimp Alfredo
Directions
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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.
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.
Preheat grill for medium heat and lightly oil the grate.
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.
Combine sauce, fettuccine, and shrimp in a large bowl, mix well. Garnish with parsley.