Scim's Fettucine Alfredo with Shrimp Recipe -
Scim's Fettucine Alfredo with Shrimp Recipe
  • READY IN 50 mins

Scim's Fettucine Alfredo with Shrimp

Recipe by  

"Forget those expensive Italian restaurants - try this! A great dish to serve for guests with a loaf of garlic bread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. In large saucepan, over low heat, combine butter and cream, stirring occasionally until butter is melted. Add mushrooms, cooked shrimp and Parmesan, stir and cover and simmer 15 minutes, or until sauce begins to thicken.
  2. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with hot pasta and serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2008

I subbed half and half for the cream and it still thickened up nicely with the addition of the parmesan. Also added a little white pepper and salt.

Most Helpful Critical Review
Dec 20, 2010

maybe i did it wrong

Apr 12, 2005

Made this for dinner last night and what a hit it was. As easy as this was, I will never used jarred sauces again. I had leftover shrimp from shrimp scampi which went perfectly with the sauce. My only addition was to add some fresh cracked pepper, a pinch of salt and garnish with a little chopped Italian parsley before serving.

Jun 09, 2009

This is a great fettucine alfredo recipe. I hardly changed anything. I switch swiss cheese for the parmesan just because I didn't have any on hand. I did add pepper, parsley, and garlic to the sauce. Having said this I would like to point out something I didn't understand in the recipe. Why would you add cooked shrimp and then cook it for 15 min. I really think that if you followed this part of the recipe you would end up with bad shrimp. Don't add the shrimp until after you have cooked the sause for 15 min and then just heat them through. Very simple, easy tasty recipe.

May 07, 2006

Mmmm, this hit the spot! I added a tsp of flour to thicken and some garlic powder. Yummy........

Dec 03, 2006

Excellent recipe. Used 1 lb of fettucine, skipped the mushrooms, used 3/4 lb of shrimp & added a couple cloves of minced garlic & some parsley. Almost had to wrestle it away from my BF! Awesome.

Aug 06, 2009

I put my 1/2 stick butter in the pan and a few T of flour to make a rouix then whisked in half and half instead of heavy cream; added some garlic powder and salt, pepper and onion powder and a jar of mushrooms... I didn't have any fettucine so I used mini farfalle; I think they meant to use raw shrimp since the directions have you cook so long but I added my cooked shrimp during last few minutes and just heated until they were hot. Sprinkled in some fresh parsley and parmesan cheese! Thanks

Jun 10, 2009

Very easy...very quick....very good! I really enjoyed this recipe. I made mine with angel hair pasta and 5 cheese garlic bread and it was really good. I sauteed my shrimp in butter and garlc for just a few seconds, long enough to turn pink, set aside until the last 5 minutes on the sauce, then iI added the shrimp and they turned out great. Not over cooked, or chewy. Thank you so much for sharing this recipe!!!!!


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  • Calories
  • 909 kcal
  • 45%
  • Carbohydrates
  • 47.1 g
  • 15%
  • Cholesterol
  • 272 mg
  • 91%
  • Fat
  • 73 g
  • 112%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 482 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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