Shrimp Fettuccine Alfredowith 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.
- 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
- 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!
This meal has 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!
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.
easy, delicious and the kids loved it.
Did not use coleslaw and subbed Greek yogurt for the heavy cream
great texture, seemed like Alfredo, but no taste! if I make again add cheese and salt.
Pretty bland. Will add some Cajun spices to help it out a little bit.