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Quick Shrimp Fettuccine with Pesto Alfredo Sauce

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"I love this shrimp fettucine recipe because it's quick, easy, and delicious."
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25 m servings 894 cals
Original recipe yields 6 servings

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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
  2. Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
  3. Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.

Nutrition Facts

Per Serving: 894 calories; 51.3 g fat; 64 g carbohydrates; 46.1 g protein; 242 mg cholesterol; 1103 mg sodium. Full nutrition

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