doug's garlic shrimp alfredo

doug's garlic shrimp alfredo
  • 1/4 cup butter
  • 1 pint half-and-half
  • 1/2 cup 2% milk
  • 2 (1.6 oz) packages dry Alfredo sauce mix
  • 2 (3 ounce) packages sun-dried tomatoes, chopped
  • 1 (6 ounce) package mushrooms, chopped (optional)
  • 1 tablespoon minced garlic
  • 1 tablespoon ground black pepper
  • 1/2 (16 ounce) box fettuccine
  • 1 pound raw shrimp, peeled and deveined
  • 2 tablespoons lime juice, or to taste
  • 1 tablespoon chopped fresh parsley


  1. Melt butter in a saucepan over medium heat. Whisk in half-and-half, milk, and Alfredo sauce mix. Bring to a boil, stirring occasionally. Reduce heat to low; stir in sun-dried tomatoes, mushrooms, and garlic. Cook and stir until flavors combine, about 10 minutes. Cover and keep warm.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes. Drain.
  3. Preheat grill for medium heat and lightly oil the grate.
  4. Toss shrimp with lime juice in a large bowl. Cook on the hot grill until shrimp turn pink and start to blacken, 4 to 5 minutes.
  5. Combine sauce, fettuccine, and shrimp in a large bowl; mix well. Garnish with parsley.

06/30/2019
doug's garlic shrimp alfredo, recipe PT15M PT1H 5 455 calories

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