Recipes Included On This Page Alfredo Sauce (With Fettuccine) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Alfredo Sauce (With Fettuccine) Recipe By : Cooking Light and adjusted by Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound uncooked fettuccine, or other pasta 2 tablespoons butter 2 cups half-and-half 2 cups grated fresh Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 2 pounds shrimp, cleaned and deveined, well drained Cook pasta according to package directions, just to al dente. Do not add oil to the water. Reserve a cup of the cooking water when the pasta is drained. Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Add shrimp and continue cooking until shrimp are pink and done. Reduce heat; add pasta, tossing gently to coat. If the sauce gets too dry, add a little of the pasta water. Art's Note: This was a delightful version of Alfredo. Not so rich that you felt bad about eating it. But lots of flavor. A little less shrimp would be OK. I served this with garden salad and garlic bread, January 2011. Contributed to the FareShare Gazette by Art; 16 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 12g Fat (68.7% calories from fat); 11g Protein; 1g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 713mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Fat.

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