Shrimp Fettuccine Alfredo
with Sweet Pepper & Leafy Greens
Cooking time
15 minutes
Servings
4
Calories
620 /serving
Everyone loves alfredo, so give it to them alfasto! Grated Grana Padano, heavy cream and butter are the basis for a lip-smacking sauce. Add shrimp for pink protein, and get in the veg with sautéed sweet pepper and gently wilted leafy greens.
We will send you:
- 570g Shrimp (BAP-certified)
- 1 Sweet pepper
- 180g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 340g Fettuccine
- 50g Grana Padano (contains rennet)
- 60ml Heavy cream
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Shrimp • Sulphites • Wheat
You will need:
Large high-sided pan (non-stick if possible)
Large pot
Oil
Salt & pepper (S&P)
Strainer
2 tbsp Butter
Total Fat
21 g
Saturated Fat
10 g
Sodium
1370 mg
Total Carb
74 g
Sugars
6 g
Protein
36 g
Fibre
5 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, halve, core and thinly slice the sweet pepper lengthwise.
- Roughly chop the garlic.
Sauté the sweet pepper & cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
- In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the sweet pepper and sauté, 2 to 3 min., until beginning to soften.
- Add the shrimp* and garlic. Cook, 1 to 2 min. per side, until opaque and cooked through.
Make the sauce
- To the pan, add the spinach and cook, stirring occasionally, 2 to 3 min., until wilted.
- Add the cream, 2 tbsp butter, ½ the cheese and S&P.
- Cook, stirring often, 1 to 2 min., until slightly reduced.
Combine the pasta & serve
- To the pan, add the pasta; toss well.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls.
- Garnish with the remaining cheese. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
