Recipe by LAQ1013
"This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken - both work very well with this recipe."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
dry fettuccine noodles
1 1/2 tablespoons
butter or margarine
chopped green onions
garlic cloves, peeled and minced
medium shrimp - peeled and deveined
freshly grated Parmesan cheese
salt and pepper to taste
This was the best seafood pasta we've had in a long time! I did add a few things like fresh diced tomatoes and mushrooms as someone else had posted. I also used a shallot along with the green onions, added extra garlic and thickened sauce with cornstarch. I will never buy store-bought alfredo sauce again. Thanks for the fabulous recipe!
I followed the recipe exactly and I haved to say, I am disappointed. It was very bland and even with the 2 tbsp cornstarch it just doesn't get creamy at all. I won't make it again.
MMM, I really liked this recipe. I added Fresh chopped clams, tomatoes, and Portabella mushrooms. I also added a bit more Garlic, and used the corn starch. I Like my sause a bit thicker. I don't think you need quite a table spoon though. I will use a bit less next time, you can add some more if you still think it is to thin. I can't wait to have this recipe again, and the wife was in heaven with it. Goes great with some Garlic bread, and ceaser Salad. MMM A+++++
Delicious. Used 5 Tbsp butter, heavy cream in lieu of half-and-half, added snapper pieces and sea scallops with the green onion, added shrimp a couple minutes later. Steamed mussels on the side in wine and garlic, and added them on top of the finished dish.
This is the perfect "basic" sauce to build upon. Since moving west from New England, I've been on a quest for culinary zest. I added the following ingredients, giving the dish a bigger personality and a good kick: white wine, sauteed onions, chopped and seeded tomato, crushed red pepper, garlic pepper, fresh chopped basil and spicy oregano from my garden. Hoo Hah! It was a big hit.
OH MY GOSH!!!!! This was outstanding. The only things we changed per other reviewers was a 1/2 cup wine, and some sliced mushrooms with the onions and garlic (maybe one or two more cloves of garlic) everything else the same soooooooooooo good thank you for a wonderful recipe!
This is an amazing recipe!!! We loved it, the consistency and flavor were perfect. We will definately be having this again. *NOTE* use fresh grated parmesan....it makes all the difference.
This recipe needed a bit more zing..I added a few seasonings to spice it up. I also halfed the amount of seafood, adding only half pounds of each and I thought the amout was just fine. Very easy and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 129
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to make this flavorful, spicy dish.
Adding shrimp to this fettuccine makes it an elegant entree.
See a lighter but still delicious version of chicken fettuccine Alfredo.