Shrimp Fettuccine Recipe For 50

Lemon Garlic White Wine Shrimp Fettuccine Pasta

WEBSep 12, 2019 · Remove from heat and stir in cheese until melted. Season with salt and pepper. To make the shrimp, heat the butter in a large …

Rating: 5/5(8)
1. Cook the fettuccine according to manufacturer's instructions.
2. While the pasta is cooking, heat butter and olive oil in a medium pan set over medium heat. Once butter is melted, whisk in flour. Cook, whisking constantly, for one minute. Slowly add the white wine, whisking until thickened. Add the milk and whisk until combined. Cook over low heat for 3 minutes, whisking frequently. Remove from heat and stir in cheese until melted. Season with salt and pepper.
3. To make the shrimp, heat the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds. Add the shrimp, lemon juice, salt, red pepper flakes and black pepper. Sauté for 5 to 6 minutes, or until shrimp is cooked through. Toss together pasta, sauce and shrimp. Garnish with parsley and enjoy!

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Creamy Shrimp Fettuccine Quick & Easy Shrimp Pasta …

WEBApr 5, 2018 · Stir in chicken broth, softened cream cheese, milk, Italian seasoning, salt and pepper to the skillet; bring to a boil. Reduce heat; …

1. Prepare the fettuccine according to the instructions on the package.
2. Meanwhile, in a large nonstick skillet, melt butter over medium-high heat; add shrimp and season with salt and pepper.
3. Stir in 1 clove minced garlic and continue to cook for 1 to 2 minutes, or until shrimp is pink and cooked through.
4. Remove shrimp from skillet and set aside.

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Lemon Garlic Shrimp Fettuccine Spend With Pennies

WEBDec 26, 2017 · Instructions. Cook pasta in salted water until al dente. Reserve ½ cup pasta water before draining. Set aside. Melt 1 …

1. Cook pasta in salted water until al dente. Reserve ½ cup pasta water before draining. Set aside.
2. Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, 4 minced garlic cloves, ½ teaspoon red pepper flakes, lemon zest, ¼ teaspoon salt and ¼ teaspoon pepper. Cook and stir for approximately 4 minutes or just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices to a plate. Once cool enough to handle, you can chop off shrimp tails if desired. Set aside.
3. To the same skillet (don’t wipe out), melt 2 tablespoons butter over medium heat. Add remaining 2 minced garlic cloves and saute 30 seconds. Sprinkle in flour and cook while stirring for 1 minute, then turn heat to low. Slowly whisk in chicken broth, heavy cream and pesto, stirring constantly until smooth.
4. Turn heat to medium high and bring the sauce to a simmer. Simmer until slightly thickened, stirring occasionally, approximately 3-5 minutes.

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