Make Shrimp Fettuccine Alfredo

Lots of garlic, lots of stirring, as well as very fresh shrimp, are the key to making this crowd-pleaser. Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmesan cheese. As the cheese melts, it thickens the liquids to form a smooth and rich coating on the pasta.



  • 1 (9-ounce) package refrigerated fettuccine
  • 1 pound peeled and deveined medium shrimp
  • 2 spring onions, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
  • 1/3 cup half-and-half
  • 3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley


    olive oil

  1. Cook the pasta according to package directions, omitting salt and fat.
  2. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
  3. Combine shrimp, onions, and garlic in a small bowl.
  4. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.
  5. Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan.
  6. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and shrimp mixture.
  7. Sprinkle with parsley.

Serves 4 – Nutrition per Serving:
Calories: 442, Fat: 14g, Protein: 37g, Carbohydrate: 40g, Fibre: 2g


  • You could add chicken and broccoli instead of shrimp.
  • You may need to use more pasta water if you think it is too dry.