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    You are in: Home / Recipes / Shrimp and Veggie Fettuccini Alfredo Recipe
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    Shrimp and Veggie Fettuccini Alfredo

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    1 Total Reviews

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    • on April 03, 2009

      Fabulous! My daughter said, "this tastes like a restaurant meal". I'd say that was high praise indeed! The recipe comes together easily. I love the cooking of broccoli in the same pot as the pasta. I ended up using Bertolli Alfredo sauce (the whole jar - more than the 1 cup listed). I don't like all jarred alfredo sauces but Bertolli is my favorite. When I have more time, I will try Chef DiB's recipe. :) A few adjustments I made were: I used about 3/4 lb. of fettucine and more than one cup of alfredo sauce ( one jar) and it seemed like the perfect ratio for us. Also, I used the same pan that the mushrooms, gr. onion and garlic was cooked in to heat up the alfredo sauce. I wanted to make sure it was all hot. I added the cooked shrimp to the alfredo sauce to get them heated up , too. Only for about a min., I didn't want to overcook them. Then I tossed it all together. GREAT, restaurant-quality recipe. Thanks for taking the time to experiment and pull it all together. ~Made for Spring Pick-A-Chef~

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    Nutritional Facts for Shrimp and Veggie Fettuccini Alfredo

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 467.7
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 1.0 g
    Cholesterol 226.1 mg
    Sodium 691.6 mg
    Total Carbohydrate 68.3 g
    Dietary Fiber 0.6 g
    Sugars 1.1 g
    Protein 31.8 g

    The following items or measurements are not included:

    alfredo sauce

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