Shrimp Fettuccine Alfredo
with asparagus / peas
Fettuccine Alfredo is a meal that many of our members have requested, so we're excited to feature this version. Lighter than what you'll find in most restaurants, we still use a bit of heavy cream to add that authentic creaminess and flavor. Asparagus and peas give the dish some color and crunch.
Ingredients
Shrimp Fettuccine Alfredo:
- Shrimp, peeled and deveined - 1 lb (we like using small shrimp in this)
- Shallots - 2 cloves, diced
- Garlic - 2 cloves, chopped
- Asparagus - 3/4 lb, ” / 2.5 cm pieces
- Peas, frozen or canned - 1 cup
- Pasta, fettuccine - 8 oz
- Oil, olive - 1 Tbsp
- Butter - 3 Tbsp
- Coleslaw mix - 5 oz
- Flour - 2 Tbsp
- Stock, any type - 1 cup
- Heavy cream - 1/2 cup
- Lemon zest - 2 tsp
- Black pepper - 1/2 tsp
Nutrition Facts
Amount Per Serving
Calories
535
Just a moment...
% Daily Value
Total Fat
23g
35%
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Saturated Fat
11g
57%
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Trans Fat
0g
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Cholesterol
195mg
65%
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Sodium
890mg
37%
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Total Carbohydrate
58g
19%
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Dietary Fiber
9g
35%
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Sugars
4g
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Protein
30g
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Prep
- Shrimp - Defrost, rinse, and pat dry.
- Shallots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Asparagus - Chop asparagus into 1” / 2.5cm pieces. (Can be done up to 2 days ahead)
- Peas - If using frozen peas, defrost and drain. If using canned peas, drain and rinse.
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Make
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook according to package directions. In the last 3 minutes of cooking add asparagus. Continue cooking until both pasta and asparagus are al dente, tender but not soggy. Drain.
- While pasta is cooking, heat a saute pan over medium heat. Add oil and then shrimp to heated oil. Season shrimp with some salt and pepper as it cooks. Cook shrimp for 2 minutes and then add garlic. Continue cooking until shrimp is opaque / cooked through, ~2 minutes more. Set shrimp aside and return pan to heat.
- Add butter to heated pan. Once butter melts, add shallots and coleslaw mix with a pinch of salt and saute until tender, 3 to 4 minutes.
- Sprinkle flour evenly over vegetables and stir to coat, about 30 seconds. While stirring, slowly add stock and then heavy cream. Continue stirring and bring to a low simmer (reduce heat if needed to prevent sauce from reaching a hard boil). Simmer until sauce thickens slightly, about 1 minute. Taste and season with additional salt, if needed.
- When pasta / asparagus are finished cooking, drain.
- In a large mixing bowl, toss together pasta / asparagus, peas and sauce. Zest lemon over top. Season with some salt.
- Serve pasta with shrimp on top. Finish with fresh cracked black pepper. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
535
Just a moment...
% Daily Value
Total Fat
23g
35%
Just a moment...
Saturated Fat
11g
57%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
195mg
65%
Just a moment...
Sodium
890mg
37%
Just a moment...
Total Carbohydrate
58g
19%
Just a moment...
Dietary Fiber
9g
35%
Just a moment...
Sugars
4g
Just a moment...
Protein
30g
Just a moment...
Reviews
Ratings
47 reviews
The fett turned out great! Be very aware of the prawns, I overcooked mine. They really don't take long to cook. Other than that, it was a great dish!
0 HelpfulThis was so good! Although I did make some alterations. I sprinkled the shrimp with Cajun seasoning before cooking and I think it added just the right amount of flavor. I used a generous amount a slaw mix of Brussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrot, and Kale and left out the peas and asparagus. I also added some Parmigiano-Reggiano to the sauce and sprinkled some on top for serving. This was restaurant quality.
0 Helpful