Blue Shrimp Fettuccine
Yield
4 servingsPrep
30 minCook
20 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
blue cheese
|
|
| 8 | ounces |
cream cheese
|
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 | clove |
garlic
|
|
| ⅓ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
light cream (half&half)
|
|
| 1 | teaspoon |
black pepper
to taste |
|
| 1 | pound |
shrimp
|
|
| 8 | ounces |
pasta, fettuccine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
blue cheese
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 4 | each |
scallions, spring or green onions
chopped |
|
| 1 | clove |
garlic
|
|
| 79 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
light cream (half&half)
|
|
| 5 | ml |
black pepper
to taste |
|
| 453.6 | g |
shrimp
|
|
| 231.2 | ml/g |
pasta, fettuccine
|
|
Directions
Combine room temperature cheeses with wine and cream in 2 quart casserole dish.
Add seasonings and shrimp (*cooked, shelled and deveined) and bake in 375 * oven until heated through, about 20 minutes.
Toss with 8 oz. fettucine which has been cooked according to package directions.
