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Nutrition Facts
Serving Size 1 (203g) Recipe makes 2 servings
Calories 447
Calories from Fat 170		(38%)
Amount Per Serving		%DV
	Total Fat 18.9g	29%
	Saturated Fat 10.6g	53%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 256mg		85%
Sodium 1349mg		56%
Potassium 423mg		12%
Total Carbohydrate 34.5g		11%
	Dietary Fiber 0.6g	2%
	Sugars 0.1g
Protein 34.0g		67%
detailed view... how is this calculated?

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Shrimp Fettuccine Alfredo over Spinach Noodles

Recipe #108443 | 35 min | 35 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: AKillian24
Jan 16, 2005

This was the only dish my father ever made, but it was so rich tasting, he fooled everyone into thinking he could cook! His trick was a bit of blue cheese in the alfredo sauce. I prefer shrimp in this dish, but chicken would work as well. If you opt for shrimp, use jumbo large shrimp so that they can stand-up against this thick sauce and spinach noodles. This dish is fairly simple with few ingredients... but make sure that your serving dishes, tools and ingredients are prepped beforehand in order to help with fast timing. Shrimp and fresh pasta are easy to over-cook (Or is that just me?).

SERVES 2 (change servings and units)

Ingredients

1/4-1/2 lb of fresh spinach fettuccine
1/2-3/4 lb jumbo shrimp (cleaned and deveined)
your favorite thick alfredo sauce (Or you can make your own)
2-4 tablespoons blue cheese (divided)
2 tablespoons butter
2-3 tablespoons fresh parmesan cheese
2 teaspoons fresh ground black pepper
1 teaspoon kosher salt

Directions

1
Get your pasta water boiling and add a pinch of salt.
2
In a saucepan, warm (or create) your alfredo sauce over med-low heat, stirring occasionally. (About 7-10 minutes).
3
Add a pinch (about 1 - 2 tbl depending on taste) of blue cheese to your alfredo sauce, stir and turn the heat down to low.
4
Add your spinach noodles and cook according to package instructions.
5
In a saute pan, melt tbl of butter and begin to lightly brown your shrimp over med to med-high heat.
6
Salt and Pepper the shrimp and remove from the heat when cooked. Keep them warm in the pan.
7
Quickly drain and plate the fettuccini noodles.
8
Pour the alfredo sauce over the noodles, sprinkling blue cheese to-taste over the top.
9
Add your shrimp and serve with Freshly grated Parmesan cheese and cracked pepper!

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Featured Reviews for This Recipe

From: ellie_

On Feb 11, 2008

This is really good and so easy! By using the larger amounts listed this made enough for 3 people - just perfect for us. Thanks for sharing this keeper!

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From: Little Bee

On Sep 29, 2007

Very nice! I cheated and used Ragu Alfredo and store bought frozen baby shrimp. Loved the bite of the blue cheese. Comfort food! YOU could easily sub chicken and I will make this often. A keeper! Your father is my kind of cook! Thanks

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From: *OzMan*

On Apr 22, 2007

I want to say "Thanks" to your father! This was terrific, and I had to use sun-dried tomato fettuccine as I could not find the other in the store, but it came out wonderful and the addition of the bleu cheese made a ton of difference! Nice job, AK!

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From: Stacky5

On May 10, 2006

Absolutely DELISH!! This was not only easy to prepare, but it was a shocker in my household, because my kids (who normally scrunch their noses at the term "bleu cheese") adored this dish and came back for seconds!!! The addition of the bleu cheese was so subtle, yet truly made a difference in the richness of the sauce. I used Bertoli Alfredo sauce, but the addition of the cheese (and some parsley flakes) gave a ready-made sauce a restaurant-like quality that I will make again often (not telling anyone my new SECRET)...The directions were very easy to follow, results were outstanding, and therefore it's a "Newly Found Favorite" in my book! I'm so glad I tried this recipe!!!

6 people found this review helpful

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