Roasted Shrimp Fettuccine Alfredo (Lightened up!)
Roasted Shrimp Fettuccine Alfredo smothered in a velvety, creamy Alfredo sauce that’s lightened up but tastes every bit as decadent as the finest restaurant Alfredo without any of the guilt or the price! This Roasted Shrimp Fettuccine Alfredo Recipe is bursting with juicy oven roasted shrimp.
Servings Prep Time
4-6 10minutes
Cook Time
20minutes
Servings Prep Time
4-6 10minutes
Cook Time
20minutes
Roasted Shrimp Fettuccine Alfredo Recipe - Carlsbad Cravings
Ingredients
Roasted Shrimp and Broccoli
  • 4cups broccoli florets
  • 12oz. medium deveined,uncooked, peeled shrimp
  • 2 1/2tablespoons olive oil
  • 1/4teaspoon salt
  • 1/4teaspoon pepper
  • 1/4teaspoon garlic powder
  • 1/4teaspoon paprika
Fettuccine Alfredo
  • 12oz. fettuccine
  • 1tablespoon olive oil
  • 1tablespoon butter
  • 4-6 garlic cloves, minced
  • 1/4cup all-purpose flour
  • 1 3/4cups chicken broth
  • 1 1/2cups milk(I use lowfat)
  • 1teaspoon dried basil
  • 1/2tsp EACH salt, dried parsley, onion pwdr
  • 1/4teaspoon black pepper
  • dash of red pepper flakes(optional)
  • 1/2cup freshly grated Parmesan cheese
  • 3/4cup shredded mozzarella cheese
  • 2oz cream cheese, cubed(I use 1/3 less fat)
Optional Garnishes
  • freshly grated Parmesan cheese
  • fresh parsley
  • lemon juice
Instructions
  1. Preheat oven to 400F degrees.
  2. Cook pasta al dente according to package directions in generously salted water.
  3. Meanwhile, combine 2 1/2 tablespoons olive oil and spices listed under “Roasted Shrimp and Broccoli” in a small bowl. Add 2 tablespoons of this olive oil spice mixture to a large bowl and toss with broccoli. Line broccoli on a large baking sheet and bake for 4 minutes at 400F degrees.
  4. Meanwhile, add remaining olive oil spice mixture to large bowl and toss with shrimp. After broccoli has baked 4 minutes, add shrimp to baking tray with broccoli and continue to roast an additional 6-8 minutes or until shrimp are opaque and broccoli is crisp tender.
  5. Meanwhile, melt butter in olive oil over medium-low heat in a large skillet. Add the garlic and sauté for 30 seconds. Sprinkle in flour and cook while stirring for 3 minutes, or until raw flour smell is gone, then turn heat to low. Slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in spices and continue to simmer until slightly thickened, stirring occasionally.
  6. Reduce heat to medium-low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted. Stir in cream cheese until melted. Stir in roasted broccoli and shrirmp followed by al dente pasta until well coated in sauce, adding additional milk if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
  7. Garnish with freshly grated Parmesan Cheese, fresh parsley and lemon (optional).