• 30minutes
  • 445calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked linguine or 8 ounces fettuccine pasta

  2. 2 tablespoons butter

  3. 1/2 cup onions or 1/2 cup shallot , coarsely chopped

  4. 12 ounces medium shrimp , thawed (peeled and deveined)

  5. 1 cup green bell pepper , coarsely chopped

  6. 1 teaspoon fresh garlic , finely chopped

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon ground pepper

  9. 1 1/2 cups grape tomatoes or 1 1/2 cups cherry tomatoes , halved

  10. 4 ounces fat free cream cheese

  11. 1 cup milk

  12. 1/4 cup grated parmesan cheese or 1/4 cup parmigiano-reggiano cheese

  13. pepper

  14. cayenne pepper

  15. white pepper

  16. ground black pepper

Instructions Jump to Ingredients ↑

  1. Begin boiling the water for the pasta.

  2. Melt butter in a large (about 10") skillet until sizzling.

  3. Add pasta to the water.

  4. Add onion, shrimp, bell pepper, garlic, salt and pepper to the skillet.

  5. Cook over medium heat, stirring occasionally, until the shrimp turn pink (about 6-7 minutes).

  6. While the shrimp and pasta are cooking, put all ingredients for the alfredo sauce (except pepper) in a blender and puree until smooth.

  7. Pour contents of blender in a small saucepan over medium heat until it just starts to boil.

  8. Lower the alfredo sauce to low and stir frequently, adding pepper if desired.

  9. Strain the pasta if fully cooked and return to the saucepan.

  10. Add the shrimp mixture to the pasta, then pour the alfredo sauce on top. Mix well.

  11. If extra flavor is desired, feel free to add any of the cajun spices listed above.


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