![shrimp fettucine on plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/-tld1xPJZJLXpSKzHUuf1YDt81g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Quick-Shrimp-Fettuccine-with-Pesto-Alfredo-Sauce-Cooking-With-Shelia-1-by-1-3b8b75077c684c459363e09bb83cff5f.jpg)
Ingredients
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1 (16 ounce) box dry fettuccine pasta
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½ cup butter, divided
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1 pound uncooked medium shrimp, peeled and deveined
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4 cloves garlic, minced
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1 (8 ounce) package cream cheese
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2 teaspoons garlic powder
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2 cups milk
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1 (8 ounce) package grated Parmesan cheese
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1 pinch ground black pepper
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1 (3.5 ounce) jar prepared basil pesto
Directions
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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.
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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.
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Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.
Nutrition Facts (per serving)
894 | Calories |
51g | Fat |
64g | Carbs |
46g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 894 | |
% Daily Value * | |
Total Fat 51g | 66% |
Saturated Fat 28g | 141% |
Cholesterol 242mg | 81% |
Sodium 1103mg | 48% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 46g | 92% |
Vitamin C 4mg | 4% |
Calcium 718mg | 55% |
Iron 6mg | 31% |
Potassium 539mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.