How to Make Quick Shrimp Fettuccine with Pesto Alfredo Sauce - A Step-by-Step Guide

When it comes to weeknight dinners, it can be a challenge to find a recipe that is both quick and delicious. That's why this Quick Shrimp Fettuccine with Pesto Alfredo Sauce is a game changer. This dish combines the flavor of succulent shrimp with the creamy indulgence of pesto alfredo sauce, all served over a bed of fettuccine pasta. It's a perfect dish for any night when you want something impressive without spending too much time in the kitchen.

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Ingredients

  • 1 (16 ounce) box dry fettuccine pasta
  • ½ cup butter, divided
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 (8 ounce) package cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 1 (8 ounce) package grated Parmesan cheese
  • 1 pinch ground black pepper
  • 1 (3.5 ounce) jar prepared basil pesto

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 6
  • Yield: 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.
  • Nutrition

    894 cal.

    • Total Fat: 51g
    • Saturated Fat: 28g
    • Cholesterol: 242mg
    • Sodium: 1103mg
    • Total Carbohydrate: 64g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 46g
    • Vitamin C: 4mg
    • Calcium: 718mg
    • Iron: 6mg
    • Potassium: 539mg