Quick Shrimp Fettuccine with Pesto Alfredo Sauce
made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients25 m servings 894 cals
Original recipe yields 6 servings
- 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.
- 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.
- Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.
Per Serving: 894 calories; 51.3 g fat; 64 g carbohydrates; 46.1 g protein; 242 mg cholesterol; 1103 mg sodium. Full nutrition