Shrimp Alfredo Pasta


(1 vote) 5 1

Using evaporated milk instead of cream gives this dish a creamy feel without the fat.

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Bradenton, FL


  • 1 12 oz. pkg. refrigerated fettuccine
  • 1 tsp. olive oil
  • 1/2 C. red bell pepper, seeded and chopped
  • 2 cloves garlic, peeled and minced
  • 1 can evaporated milk
  • 1 C. grated Parmesan cheese
  • 8 oz. medium shrimp, peeled, deveined and cooked
  • 1/2 C. frozen peas, thawed
  • 2 Tbs. chopped fresh parsley

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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.

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