Pasta Recipe ⇝ Quick Shrimp Fettuccine with Pesto Alfredo Sauce

This shrimp fettucine with pesto Alfredo sauce is not just rich and delicious - it's also really quick and easy to make!

Ingredients

• 1 (16 ounce) box dry fettuccine pasta
• 0.5 cup butter, divided
• 1 pound uncooked medium shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 1 (8 ounce) package grated Parmesan cheese
• 1 pinch ground black pepper
• 1 (3.5 ounce) jar prepared basil pesto

Cooking Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
2. Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
3. Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.

Nutrition Facts

• calories894 kcal
• carbohydrateContent64 g
• cholesterolContent242 mg
• fiberContent3 g
• proteinContent46 g
• saturatedFatContent28 g
• sodiumContent1103 mg
• sugarContent7 g
• fatContent51 g