Shrimp Fettuccine Alfredo

Published on April 10, 2014 | In Italian/French | By tatyanaseverydayfood |

- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

124 Shares

Love shrimp fettuccine alfredo but also watching your weight? Try my creamy and delicious skinny version of everyone’s favorite pasta recipe! This skinny shrimp alfredo recipe calls for just 1 tablespoon of butter and ½ cup of Parmesan. It’s a pasta miracle – lower calories AND delicious flavor!

Make sure to watch my video tutorial for step-by-step instructions!

Enjoyed this recipe? Please share and save it to Pinterest!

Like this recipe? Try my ‘Cheesy Crab Pasta’ next! Get the recipe: https://tatyanaseverydayfood.com/recipe-items/cheesy-crab-pasta/

Share2

Pin122

124 Shares

Ingredients

1 pound shrimp, peeled and cleaned
3 large garlic cloves, finely minced
1/2 cup white wine, such as Pinot Grigio
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried basil
dash of freshly grated nutmeg
1 pound fettuccine pasta, cooked according to package instructions
extra Parmesan for topping

Instructions

Place butter into medium sauce pot and melt completely over medium heat. Add the flour and whisk until smooth. Cook for 2 minutes. Slowing start adding the milk, 1 cup at a time, cooking about 1 minute after each addition, whisking constantly.
Add the seasonings and cheese. Continue to cook over medium heat, whisking frequently until sauce thickens, about 7 to 8 minutes (cook to desired consistency). Cover and keep warm.
Heat a large frying pan over high heat and add several tablespoons of canola oil. Add the garlic and sauté for 2 minutes - do not brown. Add the shrimp followed by wine and close pan with lid. Cook over high heat for 3 to 4 minutes, then uncover and add the prepared sauce into the pan along with seasonings. Turn heat down to medium and continue to cook until sauce thickens, about 7 to 8 minutes. Cover and keep warm.
Cook pasta according to package instructions. Toss small portions of pasta with prepared sauce and serve immediately.

Servings : 4
Course : Main Dish
Recipe Type : Dinner, Lunch, Pasta, Potato & Rice, Seafood Recipes, Video

8 Responses to Shrimp Fettuccine Alfredo

Bhavana February 2, 2016 at 6:34 pm #

It was so delicious!! Tweaked it a bit and used chicken sausage (lack of shrimp 😉 , Also cut out the butter and used a bit of cornstarch in milk for thickness and still turned out great. Will definitely make it again with shrimp.

Reply
- tkorchemnaya February 3, 2016 at 10:44 am #
  
  Awesome! 🙂 Thanks for the review!
  
  Reply
Sona June 30, 2016 at 8:31 am #

Hi Tatyana, I’m planning to do this recipe, but in the ingredients there is no onion, but in the instruction there is, would you please clarify. Thank you. By the way I love your web and your recipes. I have tried few and they all came out perfect. Thanks

Reply
- tatyanaseverydayfood June 30, 2016 at 9:12 am #
  
  Hi! Sorry for the confusion! I must have made a mistake when writing the recipe, there is no onion in this recipe. Hope you enjoy the dish! 🙂
  
  Reply
anna August 19, 2017 at 9:42 pm #

Can you use Chardonnay wine?
Would that make a difference in taste if I use chardonnay wine instead of Pinot Grigio ?

Reply
- tatyanaseverydayfood August 22, 2017 at 10:59 am #
  
  Chardonnay will work great, too. Any white wine that’s not sweet 🙂
  
  Reply
Anna August 25, 2017 at 10:04 pm #

I made this but my sauce turned out way too thin. I was following the written instructions and it didn’t mention anything about reducing the wine. Just mention two cook for 3 to 4 minutes on high and uncover. After I saw the video that’s when I noticed that the wine needed to be reduced and the we add the sauce to it. But for a recipe without heavy whipped cream it turned out good! Next time I’ll make sure to reduce the wine.

Reply