Total Time
30mins
Prep 20 mins
Cook 10 mins

This looks deliciously decadent, yet it's from Light & Tasty so it's won't break the calorie bank! I plan to make this for my brother's birthday this summer (he loves shrimp and fettucini).

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, in large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute.
  3. Stir in seasoning and cook 1 minute more.
  4. Add shrimp and cook for 3-4 minutes, or until shrimp turn pink; remove from skillet and keep warm.
  5. Combine flour and cream until smooth; stir into skillet, scraping up browned bits.
  6. Bring to boil; cook and stir for 2 minutes or until thickened.
  7. Reduce heat and stir in cheese just until melted.
  8. Return shrimp to pan and heat through. Drain linguine and top with shrimp mixture.

Reviews

(2)
Most Helpful

This was a hit! I also used non-fat half & half. It worked great -- sauce was nice and smooth. I used less shrimp but placed them on a bed of cheese tortellini and served the sauce over it all. I loved the little bit of "kick" given by the seafood seasoning.

jjbiowa July 14, 2009

This was wonderful! I used fat free half-and-half and it worked great! Thanks for posting!

Kendra* August 26, 2006

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