sweet with a touch of tang. It improves with more time in the oven. I like to prepare this the previous day. On heated buns, serve.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) box dry fettuccine pasta
- ½ cup butter, divided
- 1 pound uncooked medium shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 (8 ounce) package cream cheese
- 2 teaspoons garlic powder
- 2 cups milk
- 1 (8 ounce) package grated Parmesan cheese
- 1 pinch ground black pepper
- 1 (3.5 ounce) jar prepared basil pesto
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
- Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.
Nutrition Facts
| Calories | 894 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 242 mg |
| Dietary Fiber | 3 g |
| Protein | 46 g |
| Saturated Fat | 28 g |
| Sodium | 1103 mg |
| Sugars | 7 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
I luv that the recipe was easy to follow. However, the next time I make it I will reduce the cream cheese by half, use only 5ozs of parmesan instead of 8 ozs and omit the pesto completely.