Quick Shrimp Fettuccine with Pesto Alfredo Sauce recipe
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Ingredients
- 1 (16 ounce) box dry fettuccine pasta ½ cup butter, divided 1 pound uncooked medium shrimp, peeled and deveined 4 cloves garlic, minced 1 (8 ounce) package cream cheese 2 teaspoons garlic powder 2 cups milk 1 (8 ounce) package grated Parmesan cheese 1 pinch ground black pepper 1 (3.5 ounce) jar prepared basil pesto
Nutrition Info
- 894 caloriescarbohydrate: 64 gcholesterol: 242.3 mgfat: 51.3 gfiber: 3.2 gprotein: 46.1 gsaturatedFat: 28.2 gservingSize: -sodium: 1103.2 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Quick Shrimp Fettuccine with Pesto Alfredo Sauce
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic, cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.