Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Shrimp Fettuccine Alfredo




Source of Recipe


Friendly Freezer


List of Ingredients




1 bag (1 lb) precooked salad shrimp, peeled, deveined and with no tails
1 box fettucinni pasta
1/2 stick butter
2 tbsps flour
2 cups half and half
1 cup milk
1 cup grated parmesean cheese
fresh grated black pepper
salt
1/2 cup parmesean cheese or blend of parmesean, mozzerella, and other
cheeses


Recipe



Put the frozen shrimp in a colander and rinse with water to thaw. Cook
pasta according to direction.

Make alfredo sauce: Melt butter in saucepan with flour, stirring constantly
with a whisk. Slowly whisk in half and half, then milk. Add cheese, pepper
(lots), and salt. I also add a sprinkle of parsley. Cook on low, stirring
constantly, until cheese melts and sauce thickens.

When pasta is done, pour into colander over shrimp. Pour into a greased
9X13 pan. Pour sauce over pasta and shrimp, and mix well. Top with 1/2 cup
parmesean or cheese blend and a sprinkle of chopped parsley. Bake in 350
oven for 10 minutes or so. Will keep in a warm oven longer--just cover with
foil.