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Scim's Fettucine Alfredo with Shrimp

Scim's Fettucine Alfredo with Shrimp

"Forget those expensive Italian restaurants - try this! A great dish to serve for guests with a loaf of garlic bread."
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50 m servings 909 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 909 kcal
  • 45%
  • Fat:
  • 73 g
  • 112%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 272 mg
  • 91%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 62
  1. 77 Ratings

Most helpful positive review

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

maybe i did it wrong

Most helpful
Most positive
Least positive

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.

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....

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 th...

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

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! Aweso...

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 ...

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...

If you want your sauce to be thick I would recommend that you cook the mushrooms separately. I used more shrimp and more fettucine than the recipe called for. I also used pre-cooked shrimp and a...

The mushrooms made flavor in this dish, would however add more shrimp. I doubled the recipe, big family! I used a 1 pound of shrimp, but didn't thicken I like I wanted--guess I'm picky. I don't ...

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