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Using evaporated milk instead of cream
gives this dish a creamy feel without the fat.
Shrimp and Garlic
Fettuccine Alfredo
- 1 (12-ounce) package BUITONI® Fettuccine
1 teaspoon olive oil
1/2 cup red bell pepper, seeded and chopped
2 cloves garlic, peeled and minced
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Milk*
3/4 cup freshly grated Parmesan cheese
8 ounces medium shrimp, peeled, deveined and cooked
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley
- Cook pasta according to package directions.
Drain and set aside.
- In a nonstick skillet, heat oil over medium-high
heat; cook red bell pepper and garlic for 30 seconds or until
softened slightly. Add to pasta along with evaporated milk and
Parmesan cheese. Cook over medium-high heat, stirring gently,
for 3 to 4 minutes or until sauce is heated thoroughly and thickened
slightly.
- Add shrimp and peas; stir gently until
heated thoroughly. Remove from heat; let stand for 2 to 3 minutes
or until thickened. Garnish each serving with parsley and Parmesan
cheese, if desired. Season with salt and pepper according to
taste.
Makes 4 servings.
*Reduce the fat-content and calories by
using low-fat or non-fat NESTLÉ® CARNATION® Evaporated
Milk.
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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