Comida Kraft
Recipe Box

Creamy Shrimp Fettuccine

Creamy Shrimp Fettuccine is rated 3.727272727272727 out of 5 by 22.
Prep Time
20
min.
Total Time
20
min.
Servings

4 servings, 1-3/4 cups each

Cream cheese elevates this easy 20-minute pasta dish to delicious heights. Asparagus freshens up the plate while Parmesan tops things off nicely.

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What You Need

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Make It

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  • Cook pasta as directed on package, adding asparagus to boiling water for the last 3 min.
  • Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Stir in cream cheese and juice until blended. Add shrimp; cook on low heat 5 min., stirring occasionally.
  • Drain pasta mixture; place in large bowl. Add shrimp mixture; toss to coat. Sprinkle with Parmesan and zest.

Healthy Living

Save 40 calories and 3 grams of fat per serving by preparing with whole wheat fettuccine and PHILADELPHIA Neufchatel Cheese.

Substitute

Substitute 1 cup fresh or frozen peas for the asparagus.

Variation

Prepare using cleaned raw shrimp; cook and stir in heated large nonstick skillet 5 min. or until shrimp turn pink. Add cream cheese and juice; continue as directed.

Servings

  • 4 servings, 1-3/4 cups each

Nutritional Information

Serving Size 4 servings, 1-3/4 cups each
AMOUNT PER SERVING
Calories 470
Total fat 14g
Saturated fat 8g
Cholesterol 265mg
Sodium 510mg
Carbohydrate 47g
Dietary fiber 3g
Sugars 5g
Protein 38g
% Daily Value
Vitamin A 25 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I loved how simple and easy this recipe was to make. I loved how simple and easy this recipe was to make. I made a few changes, I used peas instead of asparagus and while I was melting the cream cheese I added vegetable stock to make it more of a sauce. i also used angel hair instead of fettuccine. I doubled the amount of cream cheese and used 1 lemon, it still had a great lemon flavor, the Parmesan and lemon zest is a nice touch.
Date published: 2013-07-26
Rated 1 out of 5 by from Usually I like creamy dishes, especially those containing any type of seafood. 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.
Date published: 2009-05-09
Rated 4 out of 5 by from We really enjoyed this dish. 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.
Date published: 2009-05-12
Rated 2 out of 5 by from I call this recipe "pucker pasta"...way too much lemon. 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.
Date published: 2009-04-14
Rated 5 out of 5 by from Not only did I make this but I passed it along to a friend and we both loved it. 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.
Date published: 2009-04-22
Rated 4 out of 5 by from The cream cheese made this a very quick supper. 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!
Date published: 2009-04-19
Rated 5 out of 5 by from VERY tasty, I had to add more liquid, so think I will add a can of cr.of mushroom soup (maybe some... 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:-)
Date published: 2009-04-16
Rated 1 out of 5 by from Consistency of cream cheese did not stay creamy, became all clumpy towards the end of the cooking... Consistency of cream cheese did not stay creamy, became all clumpy towards the end of the cooking process and after serving. Next time I'll just grab a jar of alfredo sauce.
Date published: 2009-08-17
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