A twist on the traditional shrimp Alfredo with a great tangy kick! You can also sneak some veggies into this if you have a picky eater at home! Serve with Parmesan cheese if desired.

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Recipe Summary

prep:
25 mins
cook:
32 mins
total:
57 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium heat. Whisk in half-and-half, milk, and Alfredo sauce mix. Bring to a boil, stirring occasionally. Reduce heat to low; stir in sun-dried tomatoes, mushrooms, and garlic. Cook and stir until flavors combine, about 10 minutes. Cover and keep warm.

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  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes. Drain.

  • Preheat grill for medium heat and lightly oil the grate.

  • Toss shrimp with lime juice in a large bowl. Cook on the hot grill until shrimp turn pink and start to blacken, 4 to 5 minutes.

  • Combine sauce, fettuccine, and shrimp in a large bowl; mix well. Garnish with parsley.

Cook's Note:

Saute shrimp in a skillet over medium-high heat instead of grilling, if preferred.

Nutrition Facts

811 calories; protein 42.3g 85% DV; carbohydrates 86.9g 28% DV; fat 36g 55% DV; cholesterol 265.3mg 88% DV; sodium 2337.9mg 94% DV. Full Nutrition
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