Shrimp and Veggie Fettuccini Alfredo

Total Time
30mins
Prep 10 mins
Cook 20 mins

I worked on recreating this yummy dish after enjoying it at a local Italian Restaurant. Thanks Vesuvio's and RecipeZaar Chef DiB's for your inspiration and help.

Ingredients Nutrition

Directions

  1. Chop veggies.
  2. In a pan, heat oil to medium high heat. Saute mushrooms for about 5 minutes or until cooked. Place mushrooms in large serving bowl, leaving the oil in the pan.
  3. Add onion and garlic. Reduce the heat to medium low to sweat the onions and garlic until tender. Also place in large serving bowl.
  4. In a large pot of boiling salted water, cook pasta per directions. Add broccoli to boiling water for last 3-5 minutes. Drain and place pasta and broccoli into the serving bowl.
  5. Add shrimp to warm mixture, and toss all ingredients together.
  6. Top with Alfredo Sauce.

Reviews

(2)
Most Helpful

I'm a newbie when it comes to cooking, I only just recently started taking it more seriously. I have always loved seafood [especially shrimp] and this dish would be so expensive at a restaurant! I was like, should i even attempt to make this being as how i just started? Am i biting off more than i can chew?? Anyway, i had everything necessary [thank you supercook.com!] and gave it a try. AND HOLY CRAP was it delicious!!! My hubby that is a pretty simple eater [meaning he's content eating ramen or hotdogs lol] loved it, even my 20 month old daughter! If she eats it, that's a instant win for me! I will definitely make this again, i'm stoked that i can make one of my favorite dishes at home now!

Karen June 26, 2016

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~

LifeIsGood April 03, 2009

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