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Creamy Shrimp Fettuccine

Creamy Shrimp Fettuccine recipe
photo by:kraft
Cream cheese elevates this easy 20-minute pasta dish to delicious heights. Asparagus freshens up the plate while Parmesan tops things off nicely.
time
prep:
20 min
total:
20 min
servings
total:
4 servings, 1-3/4 cups each
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posted:
6/3/2009
Quick and easy. Half a recipe fed two of us with enough leftover for one light lunch re-heated in the microwave.
posted:
5/13/2009
did not like - not enough sauce and not enough flavor - very disappointed
posted:
5/11/2009
We really enjoyed this dish. We purchased fresh shrimp and sauteed them in olive oil, minced garlic, and butter before beginning the recipe. We also purchased fettucini that had been blended with lemon and chives, which was very complimentary to the recipe. I found it very easy to prepare.
posted:
5/8/2009
Usually I like creamy dishes, especially those containing any type of seafood. This one however was extremely BLAND. The family didn't care for it either. To anyone who is considering making this, I strongly suggest adding an additional seasoning (like Lawry's) because the lemon, parmesan cheese and cream cheese just isn't enough.
posted:
4/21/2009
Not only did I make this but I passed it along to a friend and we both loved it. The combo of creamy light lemon flavor is just right. So quick and easy. A big hit I will definately make again.
posted:
4/21/2009
This recipe was very easy and was an impressive dish to serve.
posted:
4/19/2009
The cream cheese made this a very quick supper. It definitely needed more flavor though. I added a minced shallot, one crushed garlic clove and plenty of black pepper. I will make this again!
posted:
4/15/2009
VERY tasty, I had to add more liquid, so think I will add a can of cr.of mushroom soup (maybe some extra milk?)next time. I doubled the recipe, needed NOT to double the lemon:-)
posted:
4/14/2009
we loved it using green peas. I will make it again
posted:
4/14/2009
I call this recipe "pucker pasta"...way too much lemon. Since lemons are different sizes, my suggestion would be the zest of one lemon and then add the lemon juice sparingly to taste. If you need more liquid, add a bit of pasta water.
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