Recipe courtesy of Mary Berg
Fettuccine Alfredo
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 708
- Total Fat
- 36 g
- Saturated Fat
- 22 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 35 g
- Cholesterol
- 246 mg
- Sodium
- 592 mg
A creamy, dreamy pasta that will keep you full and satisfied.
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 708
- Total Fat
- 36 g
- Saturated Fat
- 22 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 35 g
- Cholesterol
- 246 mg
- Sodium
- 592 mg
Ingredients
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Directions
- Bring a large pot of water to a boil and season well with salt. Cook the fettuccine according to the package directions or until al dente. Reserve about 1 cup of the pasta cooking liquid and drain the rest.
- Meanwhile, in a large sauté pan over medium heat, melt the butter and add in the shrimp and garlic. Season with salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes, flipping the shrimp halfway through. Remove the shrimp from the pan and set aside on a plate. Carefully pour in the cream and bring to a simmer. Cook until the cream has reduced by about a quarter, about 5 minutes.
- Stir in the Parmigiano-Reggiano, sundried tomatoes, spinach, cooked shrimp and fettuccine. Toss to combine, adding a splash of the reserved cooking liquid to thin out the sauce. You want the sauce to be slightly thinner in the pan than you’d like as it will thicken up once plated.
- Stir through the parsley and serve immediately topped with more pepper, parsley and Parmigiano-Reggiano.
