Fettuccine with Shrimp And Cream Sauce
If you love shrimp, you will love this dish that is served with a creamy and savory sauce.
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, fettuccine
|
|
| ½ | cup |
vegetable oil
|
|
| ¼ | cup |
butter
|
|
| 2 |
garlic cloves
fresh, chopped, or more to taste |
*
|
|
| 1 | pound |
shrimp
fresh, butterfly, jumbo |
|
| 1 | cup |
parsley leaves
fresh, chopped |
|
| 2 | cups |
mushrooms
fresh, chopped |
*
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
sweet red bell peppers
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | pint |
heavy whipping cream
|
*
|
| 5 | ounces |
Parmesan cheese
grated |
|
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, fettuccine
|
|
| 118 | ml |
vegetable oil
|
|
| 59 | ml |
butter
|
|
| 2 | each |
garlic cloves
fresh, chopped, or more to taste |
*
|
| 453.6 | g |
shrimp
fresh, butterfly, jumbo |
|
| 237 | ml |
parsley leaves
fresh, chopped |
|
| 473 | ml |
mushrooms
fresh, chopped |
*
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
sweet red bell peppers
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
white wine
dry |
*
|
| 473 | ml |
heavy whipping cream
|
*
|
| 144.5 | ml/g |
Parmesan cheese
grated |
|
| 1 | x |
salt
to taste |
*
|
Directions
Cook noodles according to package directions in boiling water with oil.
While noodles are cooking, melt butter in large skillet over medium-high heat.
Add chopped garlic and shrimp; cook until shrimp turn pink, but do not allow garlic to turn brown. Add parsley, mushrooms, onions and red pepper; sauté for 1 minute. Add flour, mix thoroughly and add wine. Simmer for about 30 seconds, then add cream and heat through.
Drain noodles and add to sauce with half the grated cheese. Fold in gently until noodles are well coated and cheese is melted. Taste and salt lightly.
If sauce is too thin, continue heating until sauce reduces to a creamy consistency. If sauce is too thick, add cream.
Garnish with chopped parsley and additional grated cheese and serve immediately.
