Nutritional Info

Nutrition Facts

Serving Size 1 (247g)

Calories 436
Calories from Fat 217 (50%)
Amount Per Serving %DIV
Total Fat 24.1g 37%
Saturated Fat 11.8g 59%
Monounsaturated Fat 10.8g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 120.2mg 40%
Sodium 1051.9mg 46%
Potassium 374.8mg 8%
Total Carbohydrate 20.6g 7%
Dietary Fiber 0.9g 4%
Sugars 3.2g
Protein 28.6g 57%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
This happens to be one of my family's favorite recipes. The shrimp add just the right touch of sweetness to an otherwise, rich and decadent pasta dish.
Prep time
25 min
Cook time
25 min
Ready In
50 min


Serves Tool

Serves To:USMetric
2 Cup(c)  whole milk
2   chicken bouillon cubes
2 Tablespoon(T)  olive oil
2/3 Cup(c)  parmesean cheese, grated
1 Teaspoon(t)  onion powder
1 Teaspoon(t)  salt
2 Tablespoon(T)  corn starch
4 Clove(clv)  garlic
1/2 Pound(lb)  raw shrimp
1 Pound(lb)  fettuccini noodles


Warm the milk on low heat in a medium sized saucepan. Once warm, add bouillon cubes, salt, garlic and onion powder. Continue to heat on low,stirring every once in awhile. Peel and devein the shrimp. Fill pasta pot with enough water to boil the fettuccine and heat on high, eventually to a boil. Add the olive oil to the pasta pot. At the same time, raise the heat on the milk mixture to medium, add the cheese, and slowly stir in the the cornstarch. Try to avoid clumping. Adjust heat as necessary to carefully bring the sauce to a boil. The goal is for both to finish at about the same time. Use extra cornstarch if necessary to adjust thickness of sauce. Ensure you allow it to boil momentarily between additions to allow it to congeal sufficiently. Add the shrimp to the sauce and allow the sauce to carefully boil for approximately 7 or 8 mins with the shrimp in it. When the pasta pot is at a boil, ensuring all of it is submerged, add the fettuccine, and continue to boil it to completion. Bear in mind that fettuccine cooks much faster than spaghetti, so avoid overcooking. I generally remove it as soon as possible after it loses the rubbery texture (assuming you started with dried fettuccine as opposed to fresh made). Strain, but do not rinse the fettuccine and divide onto dinner plates in suitable portions. Pour the shrimp and sauce mixture onto the pasta portions, being careful to equally divide the shrimp, and serve.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Shrimp Fettuccine
Enter multiple addresses on separate lines or separate them with commas.