Shrimp Fettuccine

Low-fat evaporated milk is a good substitute for heavy cream because it is as thick as cream but contains much less fat.

SERVES 4–6

INGREDIENTS

  • 1 16-ounce package fettuccine
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 pound raw medium shrimp
  • ½ teaspoon salt
  • ¼ teaspoon lemon pepper
  • 1½ cups heavy cream or low-fat evaporated milk
  • 1 cup grated Parmesan cheese
  1. Bring a large pot of water to a boil and cook fettuccine according to package directions.

  2. Meanwhile, heat olive oil in a large saucepan and add onion. Cook and stir for 4 to 5 minutes, until tender.

  3. Sprinkle shrimp with salt and pepper and add to saucepan; cook over medium heat for 4 to 5 minutes, until shrimp curl and turn pink. Add cream and heat for 2 minutes.

  4. When pasta is cooked al dente, drain well and stir into shrimp mixture, tossing gently to combine. Cook over medium heat for 3 to 4 minutes, until sauce is slightly thickened. Add cheese and stir gently to coat. Serve immediately.

Recipe Substitutions

You can substitute scallops, clams, oysters, or cubed fresh fish fillets for shrimp in just about any recipe. Scallops are cooked just until opaque, clams and oysters until they plump, and fish fillets until they turn opaque and flake when tested with a fork.

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