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Comida Kraft
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Easy Shrimp Fettuccine for Two

Prep Time
25
min.
Total Time
45
min.
Servings

2 servings, 1-3/4 cups each

Share something special with our Easy Shrimp Fettuccine for Two. This shrimp fettucine recipe, with tomatoes and basil, is a tasty weeknight option.

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What You Need

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Make It

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  • Pour dressing over shrimp in small bowl; stir until shrimp are evenly coated. Refrigerate 20 min. to marinate.
  • Cook pasta as directed on package, omitting salt. Meanwhile, heat large skillet on medium heat. Add shrimp; cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.
  • Add tomatoes, cream cheese and 1 Tbsp. basil to skillet; cook and stir 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp; cook 2 min. or just until heated through, stirring frequently.
  • Drain pasta; place on platter. Top with shrimp mixture, remaining basil and shredded cheese.

Substitute

Prepare using thawed frozen cleaned shrimp.

Note

For a thinner sauce, stir small amount of milk into sauce along with the shrimp.

Servings

  • 2 servings, 1-3/4 cups each

Nutritional Information

Serving Size 2 servings, 1-3/4 cups each
AMOUNT PER SERVING
Calories 490
Total fat 18g
Saturated fat 8g
Cholesterol 230mg
Sodium 1210mg
Carbohydrate 49g
Dietary fiber 3g
Sugars 6g
Protein 32g
% Daily Value
Vitamin A 25 %DV
Vitamin C 8 %DV
Calcium 20 %DV
Iron 15 %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 5 out of 5 by from I thought this was very easy to make and good. I thought this was very easy to make and good. The only thing was I like my sauce not watery and I added milk and it was too watery so I had to add corn starch to make it thicker. But, it was really good and so easy to make. I also added more marinade than the recipe called for because it didn't seem like enough and I had a bit more than a pound of shrimp. I also think next time I would use more ingredients because it was barely enough for the 2 of us but it did work. But than other than that it was awesome!!!!!!
Date published: 2007-04-26
Rated 5 out of 5 by from Well, I found this, and i am really so glad that I did! Well, I found this, and i am really so glad that I did! To me it tastes like Restaurant style Shrimp Pasta, Its really good. The ONLY compliant I have, and i will be doing next time is making more of the sauce...I followed the recipe as is, and it wasn't enough for me. So I gave it full stars, because thats my preference! I will be making again!
Date published: 2010-05-12
Rated 5 out of 5 by from I love this recipe, it's tasty, quick and filling. I love this recipe, it's tasty, quick and filling. Since I make it for one person, I alter the amounts accordingly. However, for ease of cooking, while boiling the pasta, I melt cream cheese with the italian dressing, basil (usually dried), crushed red pepper and tomatoes in the microwave. Towards the end of the pasta cook time, I add the frozen cooked shrimp to thaw. Then, I drain this, add the microwaved sauce and toss. Doing it this way ensures it's very saucy. The flavors are amazing. You can also use sun-dried tomatoes for a totally different, amazing dish.
Date published: 2007-04-17
Rated 3 out of 5 by from I made this recipe with what I already had in the house. I made this recipe with what I already had in the house. I substituted chicken for the shrimp, and I didn't have any of the dressing that the recipe called for so I used Zesty Italian instead. I also read some of the previous comments and added some sliced onion and crushed garlic to the marinade to add flavor. I then dumped it all into the pan and cooked the chicken with the onions and garlic. I used dried basil in the cream cheese sauce and added minced garlic, salt, pepper, and some milk. Before I put the chicken back in I removed the crushed garlic but left the onion in. I don't know if I ended up tweaking the recipe too much, but the results were just okay. I would make it again if I needed a quick meal, but it wasn't my favorite.
Date published: 2008-12-31
Rated 5 out of 5 by from I added a handful of snow peas for a bit of color. I added a handful of snow peas for a bit of color. Delicious.
Date published: 2011-11-24
Rated 4 out of 5 by from This was easy and looked pretty and tasted great. This was easy and looked pretty and tasted great. You don't need much advance time to make this if you keep cleaned shrimp in your freezer. I made this recipe a bit larger so I would have some leftover. I added some frozen peas and 1/2 cup white wine towards the end. I also used more basil than the recipe called for just because we like it so much. Good one Kraft!!
Date published: 2010-05-28
Rated 5 out of 5 by from I read the reviews and added cooked garlic and onions to the sauce and used more cream cheese and... I read the reviews and added cooked garlic and onions to the sauce and used more cream cheese and milk to thin. The secret is to cook it on very low heat. The major change I made was to not cook the tomatoes in the sauce, but added chopped fresh tomatoes over the top of the dish with the fresh basil. Hubby loved it.
Date published: 2012-05-07
Rated 5 out of 5 by from I made this tonight and it was delicious! I made this tonight and it was delicious! I doubled the cream cheese and kept the juice from the shrimp to make more sauce. I also used low fat cream cheese and whole wheat pasta to make it healthier. I also thought it tasted like a restaurant seafood dish. So easy too. I will definitely make this again.
Date published: 2011-01-27
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