Indulge in a symphony of flavors with our tantalizing Shrimp Fettuccine Alfredo with Mushrooms and Tomato, a culinary masterpiece that elevates the classic Alfredo sauce to new heights. Succulent shrimp, sautéed mushrooms, and vibrant tomatoes dance harmoniously in a rich and creamy Alfredo sauce, creating a delightful medley of textures and flavors. Served over a bed of perfectly cooked fettuccine, this dish is a symphony of Italian and seafood flavors that will leave your taste buds craving more.
Accompanying this main course, the article offers a symphony of delectable recipes to complement your culinary journey. Embark on a culinary adventure with our delectable Chicken Teriyaki Stir-Fry, where tender chicken is coated in a sweet and savory teriyaki sauce, stir-fried with colorful vegetables, and served over a bed of fluffy rice.
If you're in the mood for a hearty and comforting meal, dive into our savory One-Pot Cheeseburger Pasta, a delightful fusion of classic American flavors. Ground beef, macaroni, and a creamy cheese sauce come together in a symphony of cheesy goodness, topped with crispy bacon and tangy pickles for a burst of flavor.
And for those with a sweet tooth, our decadent Chocolate Lava Cakes are an absolute must-try. Indulge in the rich, molten chocolate center that oozes out upon every spoonful, perfectly paired with a scoop of vanilla ice cream for a heavenly dessert experience.
Prepare to tantalize your taste buds and embark on a culinary adventure with our exquisite recipes. Whether you're craving a seafood delight, a flavorful stir-fry, a hearty pasta dish, or an indulgent dessert, this article has something for every palate.
SHRIMP FETTUCCINE ALFREDO
This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
- Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
- Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
- Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
GARLIC SHRIMP FETTUCCINE WITH TOMATOES AND MUSHROOMS
This easy weeknight pasta dish will become your new favorite. Delicious shrimp pasta to feed a crowd!
Provided by Tania
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions, until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons olive oil to medium heat. Cook shrimp, about 2 minutes per side, and season with salt and pepper to taste. Transfer to a plate and set aside.
- On the same skillet, heat remaining 2 tablespoons of olive oil. Add garlic and sliced mushrooms. Cook until fragrant, about 2-3 minutes. Return cooked shrimp to the pan. Add the white wine and cook until somewhat reduced.
- Transfer the cooked pasta to skillet. Add butter, and toss with tongs to let the butter melt and coat everything. Season with salt and pepper to taste.
- Toss pasta with tomatoes and parsley until combined. Adjust seasonings if needed.
- Serve with more parsley for garnish and lemon wedges (optional). Enjoy!
CREAMY SHRIMP ALFREDO WITH TOMATO AND BASIL
Steps:
- Heat olive oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine.
ONE-POT SHRIMP AND SPINACH FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: butter, shrimp, salt, black pepper, garlic, bacon, baby spinach, heavy cream, fettuccine pasta, grated parmesan cheese, fresh parsley
Provided by Joey Firoben
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a large pot, heat the butter over medium-high heat until browned.
- Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside.
- Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt.
- Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes.
- Toss in the fettuccine, sprinkle over the parmesan cheese.
- Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through.
- Remove from heat and serve. Top with a sprinkle of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 45 grams, Fat 29 grams, Fiber 2 grams, Protein 33 grams, Sugar 2 grams
SHRIMP FETTUCCINE ALFREDO
This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.
Provided by MAMATIFF
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
- When sauce has thickened, combine with cooked pasta noodles; serve hot.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g
TOMATO SHRIMP FETTUCCINE
Easy-to-prepare shrimp gets a spicy twist with the addition of crushed red pepper flakes. Adjust the pepper flakes if you like your foods mild.-Julie Berger, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, wine and lemon juice. Bring to a boil; cook until liquid is reduced by half., Add the shrimp, tomatoes, salt and pepper flakes. Cook, uncovered, over medium heat for 5-6 minutes or until shrimp turn pink. Stir in basil. Drain pasta; toss with shrimp mixture.
Nutrition Facts : Calories 315 calories, Fat 6g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 519mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
MUSHROOM SHRIMP ALFREDO PASTA
I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.
Provided by Ailea Clarkson
Categories Main Dish Recipes Pasta Shrimp
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
- Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
- Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
- Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.
Nutrition Facts : Calories 1059.7 calories, Carbohydrate 62.2 g, Cholesterol 289.2 mg, Fat 80.3 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 47.4 g, Sodium 682 mg, Sugar 4.5 g
FETTUCCINE ALFREDO WITH SPICY SHRIMP, PEAS AND MUSHROOMS RECIPE - (4/5)
Provided by á-3821
Number Of Ingredients 10
Steps:
- Steps for Shrimp & Mushrooms: Thaw shrimp in sink full of cold water; about 15 min. Remove tails. Wash mushrooms and pat dry. In a small saucepan, add olive oil, crushed red pepper, shrimp and mushrooms. Sauté until tender and mushrooms begin to brown. Shrimp should no longer be transparent. Steps for Sauce: Prepare pasta as directed. When pasta is finished, Scoop out about 1/4 cup of the pasta water and set aside. In saucepan or skillet, warm butter and cream. Season with salt and pepper. While butter is melting, place half the Parmesan cheese into a large serving bowl. Next, pour the warm butter sauce over the cheese. Let it set while u drain the pasta. Immediately add pasta to the bowl of cheese sauce. Toss then sprinkle with the remaining cheese. Add a little of the reserved pasta water if too goopy. Toss in sautéed shrimp, peas and mushrooms.
SPICY SHRIMP FETTUCCINE ALFREDO
I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.
Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
FETTUCCINE ALFREDO WITH SHRIMP, ASPARAGUS AND MUSHROOMS
Make and share this Fettuccine Alfredo With Shrimp, Asparagus and Mushrooms recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 1 pot, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions, making the addition of the asparagus during the last 2 minutes of cooking. Drain.
- In a large skillet, melt butter over medium heat. Saute mushrooms until tender, about 2 to 3 minutes.
- Combine cream, half-n-half, and lemon juice in another large, deep skillet or Dutch oven. Cook over medium heat about 3 minutes. Add pasta and asparagus and stir to coat. Add cheese, then season with nutmeg, salt and pepper to taste, continuing to stir until sauce thickens slightly, about 1 minute. Remove from heat; add shrimp and mushrooms. Serve warm.
Nutrition Facts : Calories 616.9, Fat 29, SaturatedFat 16.6, Cholesterol 223.9, Sodium 497.1, Carbohydrate 61.7, Fiber 3.6, Sugar 3, Protein 28.7
SHRIMP AND VEGGIE FETTUCCINI ALFREDO
I worked on recreating this yummy dish after enjoying it at a local Italian Restaurant. Thanks Vesuvio's and RecipeZaar Chef DiB's for your inspiration and help.
Provided by cipherbabe
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Chop veggies.
- In a pan, heat oil to medium high heat. Saute mushrooms for about 5 minutes or until cooked. Place mushrooms in large serving bowl, leaving the oil in the pan.
- Add onion and garlic. Reduce the heat to medium low to sweat the onions and garlic until tender. Also place in large serving bowl.
- In a large pot of boiling salted water, cook pasta per directions. Add broccoli to boiling water for last 3-5 minutes. Drain and place pasta and broccoli into the serving bowl.
- Add shrimp to warm mixture, and toss all ingredients together.
- Top with Alfredo Sauce.
Nutrition Facts : Calories 467.7, Fat 7.5, SaturatedFat 1, Cholesterol 226.2, Sodium 691.6, Carbohydrate 68.4, Fiber 0.6, Sugar 1.2, Protein 31.8
SHRIMP ALFREDO FETTUCCINE
Fettuccine Alfredo's been around for ages. I give it a modern update by adding tender shrimp and a pop of lemon. -Tonya Burkhard, Davis, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot., Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened., Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.
Nutrition Facts : Calories 503 calories, Fat 20g fat (11g saturated fat), Cholesterol 192mg cholesterol, Sodium 738mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein.
Tips:
- For the creamiest Alfredo sauce, use a combination of heavy cream and Parmesan cheese. Avoid using all milk, as it will result in a thin sauce.
- Freshly grated Parmesan cheese is always best. Avoid using pre-packaged shredded Parmesan, as it often contains additives and fillers.
- Cook the shrimp just until they are pink and opaque. Overcooked shrimp will be tough and rubbery.
- If you don't have fettuccine noodles, you can use any other type of pasta, such as spaghetti or linguine.
- Add a splash of white wine to the Alfredo sauce for a richer flavor.
- Serve the shrimp fettuccine Alfredo immediately, garnished with fresh parsley or chives.
Conclusion:
Shrimp fettuccine Alfredo with mushrooms and tomato is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The creamy Alfredo sauce, succulent shrimp, and sautéed mushrooms and tomato come together to create a flavorful and satisfying meal. Whether you're a seasoned home cook or a beginner in the kitchen, this recipe is sure to impress.
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