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Fettuccine Alfredo with Shrimp
Fettuccine Alfredo with Shrimp

Fettuccine Alfredo with Shrimp

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Cook Minutes 35 Min
Prep : 35 Min
Sun-dried tomatoes and fresh basil give this creamy, cheesy, shrimp-and-fettuccine Alfredo skillet great colour and additional flavour.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
220 g fettuccine, uncooked
3/4 lb. (340 g) uncooked deveined peeled large shrimp
2 large cloves garlic, minced
1 cup 25%-less-sodium chicken broth
1/2 cup oil-packed sun-dried tomatoes, drained, sliced
2 Tbsp. chopped fresh basil
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Step 1
Cook pasta in large saucepan as directed on package, omitting salt.
Step 2
Meanwhile, heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add shrimp and garlic; cook on medium heat 3 to 5 min. or until shrimp turn pink, stirring frequently. Remove from skillet; cover to keep warm.
Step 3
Blend remaining dressing, broth, sun-dried tomatoes, cream cheese and Parmesan in blender until smooth. Add to skillet. Bring to boil on medium-high heat, stirring constantly. Simmer on medium-low heat 5 min., stirring occasionally.
Step 4
Drain pasta. Add to cheese sauce in skillet along with the basil; stir to evenly coat. Serve shrimp over pasta mixture.
Kraft Kitchen Tips!
Special Extra
Garnish with additional chopped fresh basil and/or parsley before serving.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 8 g
40 %
Cholesterol 170 mg
Sodium 860 mg
36 %
Carbohydrate 49 g
Fibre 3 g
Sugars 6 g
Protein 30 g
Vitamin A
20 %
Vitamin C
30 %
15 %
30 %
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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