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Shrimp Fettuccine Alfredo
with asparagus / peas

Active: 40 min Total: 40 min

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

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shrimp - Defrost, rinse, and pat dry.
  2. Shallots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Asparagus - Chop asparagus into 1” / 2.5cm pieces. (Can be done up to 2 days ahead)
  4. Peas - If using frozen peas, defrost and drain. If using canned peas, drain and rinse.

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Make

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When pasta / asparagus are finished cooking, drain.
  6. In a large mixing bowl, toss together pasta / asparagus, peas and sauce. Zest lemon over top. Season with some salt.
  7. Serve pasta with shrimp on top. Finish with fresh cracked black pepper. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (86)
Gluten-free (9)
Paleo (11)
Vegetarian (22)

46 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!

By: Dustin
Posted: May 19, 2018
Diet: Gluten-free
0 Helpful

This 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.

By: Barbie
Posted: Mar 17, 2018
Diet: Original
0 Helpful

easy, delicious and the kids loved it.

By: Namrita
Posted: Mar 03, 2018
Diet: Vegetarian
0 Helpful

Did not use coleslaw and subbed Greek yogurt for the heavy cream

By: Dara
Posted: Feb 25, 2018
Diet: Original
0 Helpful

great texture, seemed like Alfredo, but no taste! if I make again add cheese and salt.

By: Sara
Posted: Feb 20, 2018
Diet: Original
0 Helpful

Pretty bland. Will add some Cajun spices to help it out a little bit.

By: Julia
Posted: Feb 20, 2018
Diet: Vegetarian
0 Helpful