It Wont Kill You Shrimp And Vegetable Fettuccine Alfredo
From keeperrox 15 years ago
- 30 minutes to make
- Serves 6
This was created mostly in desperation. My husband wanted Fettuccine Alfredo for dinner, and I didn’t want to drop dead of a heart attack right there in the kitchen. You can substitute other vegetables for the broccoli and squash if you’d like, just use things that sauté well (ie. Read more red bell peppers, snap peas, asparagus, etc.) or frozen peas (add them when you add the first 2 cups of half& half so they have time to thaw in the sauce). See less
Ingredients
- 1 lb shrimp, peeled and deveined shopping list
- 2 cloves garlic, minced shopping list
- 1 tbsp butter shopping list
- 1 tbsp olive oil shopping list
- 1 small zucchini, half inch cubes shopping list
- 1 small yellow squash, half inch cubes shopping list
- 1 large head of broccoli, cut into florets shopping list
- kosher salt and freshly ground black pepper shopping list
- 2 cups fat-free half & half shopping list
- Freshly grated nutmeg; to taste shopping list
- ½ tbsp white pepper shopping list
- ¾ cups regular half & half shopping list
- 2.5 tbsp cornstarch shopping list
- ½ cup grated asiago cheese shopping list
- 12 oz. fettuccine shopping list
How to make it
- Bring a large pot of salted water to a boil for the broccoli and pasta. Once water boils, add broccoli. Allow to blanch about 3-4 minutes. Remove from water and allow to cool slightly on a plate. (DO NOT shock in ice water. The broccoli will never get warm enough to eat once it is added to the pasta.)
- Meanwhile, in a large pan (14 inch) melt butter over medium heat. Add oil, shrimp (seasoned with salt and pepper), and garlic. Sauté until shrimp is mostly cooked through, about 2 minutes per side. Remove shrimp from pan, increase heat to medium-high, and add squash to pan. Allow to brown, stirring only once or twice, about 7 minutes. Transfer to plate with broccoli. Wipe pan clean (deglaze first if necessary).
- Return pan to heat, add 2 cups of fat-free half & half, nutmeg, and pepper, and bring to a simmer. Whisk together the regular half & half and cornstarch to create a slurry. Add slurry to pan, and continue to simmer until the sauce reaches a desired consistency; about 10 minutes. Turn off heat (do not remove yet) and stir in cheese.
- Cook pasta for the length given for al dente on package. Reserve about 1 cup of pasta cooking water.
- Combine pasta, shrimp, and vegetables in a large serving bowl. Use pasta water by the tablespoonful to loosen sauce if needed. Pour sauce over pasta, tossing to coat. Serve immediately.
People Who Like This Dish 6
- jnbbennyv Nowhere, Us
- lasaf St. Paul, MN
- leonora5 Kleinemonde, ZA
- clbacon Birmingham, AL
- mamalou Attleboro, MA
- fizzle3nat Waterville, WA
- keeperrox West Lawn, PA
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The Rating
Reviewed by 3 people-
What a great way to enjoy something that used to be bad. I have to try this. Thanks. L.
lasaf
in St. Paul loved it
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Great idea! Thanks for sharing. - Natalie
fizzle3nat
in Waterville loved it
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