Cook fettucini; follow directions on package.
Warm alfredo sauce.
Cook the Knorr creamy pesto mix.
Follow the directions on package.
Add cooked shrimp to the alfredo sauce.
Drain the fettucini.
Add the alfredo sauce and shrimp to fettucini.
Add the pesto mix to the fettucini and alfredo sauce.
Serve on plates topped with Parmesan cheese and black pepper.
Enjoy!
Boil fettucini noodles according to package directions. Drain well. Return to pan and add heavy cream to desired thickness.
Add 1 - 2 Tbsp butter.
Add shrimp and stir well. Return to low heat for ingredients to warm through.
Sprinkle with parmesan cheese.
Cook fettucini according to package directions.
In skillet, saute margarine, green onions and garlic.
Season with salt, pepper, parsley, garlic powder and Tony's seasoning.
Then add shrimp and cook until done, about 7 minutes.
Then add fettucini and half and half.
Cook on low for about 30 minutes or put in crock-pot on low.
Cook shrimp in 1/4 cup margarine. In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add fettucini and shrimp.
Toss lightly.
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Add parsley and shrimp; cook, covered, for 15 minutes
In food processor combine first 5 ingredients.
Transfer to saucepan and stir over medium heat until smooth and warm.
Add shrimp, salt and pepper; stir and simmer 1 to 2 minutes.
Serve over fettucini.
Makes 4 servings., 474 calories, 3.4 g fat.
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Add parsley and shrimp, cover and cook 20 minutes
Saute seasonings in butter (onions, celery, bell pepper, 3 to 4 pods garlic).
Add shrimp or crawfish and cook until tender.
In a separate pot, over low heat, melt cream cheese, Velveeta cheeses and half and half.
Do not let stick.
Do not boil.
Combine seasoning and cheese.
Serve over fettucini.
Melt oleo and saute onions, celery and bell peppers.
Cover for 15 minutes.
Keep pot covered throughout whole top-of-stove cooking.
Add flour and cook 15 minutes, stirring often.
Add cream, Velveeta cheese, garlic, seasonings and shrimp.
Cook over low heat 30 minutes.
Boil noodles.
Drain.
Combine noodles and shrimp mixture, mixing well.
Pour into greased dish. Sprinkle with Parmesan cheese and bake at 350\u00b0 for 20 minutes.
Melt butter with wine.
Saute onions, bell pepper, celery and garlic until tender.
Add shrimp and saute until cooked (approximately 5 minutes).
Add cheeses (cut Monterey into cubes), 1/2 quart whipping cream, parsley and seasoning.
Check to see if it is too thick.
If so, add more whipping cream.
Mixture should be fairly liquid, as the starch in the noodles will thicken it.
Saute onion, pepper and celery in butter.
Add garlic and parsley.
Cook 10 minutes.
Add flour, cream, cheese and milk; simmer 15 to 20 minutes.
Prepare noodles.
Add noodles and shrimp to sauteed mixture.
If appears dry, add more evaporated milk. Pour into buttered casserole dish and bake for 30 to 45 minutes at 350\u00b0 or until hot and bubbly.
Boil noodles (do not cook fully).
Drain and sprinkle with parsley and garlic powder.
Saute onion, celery, garlic and bell pepper in butter.
Add shrimp; cook for 2 minutes.
Add salt, pepper, Cheez Whiz and half and half.
Pour over noodles; bake at 350\u00b0, covered, for 30 to 40 minutes.
Stir after 15 minutes in the oven.
Melt butter in large saucepan; saut onions and bell peppers until onions are clear. Add flour and mix well. Cover and cool for 15 minutes; stir occasionally. Add parsley and shrimp; cook for 20 minutes, stirring often. Add cream of mushroom soup, cheese, peppers and garlic; mix well. Add salt and pepper to taste. Cook covered on low for 20 minutes. Cook noodles and drain. Add noodles to sauce and stir well. Sprinkle with Parmesan cheese if desired.
requently.
Add parsley and shrimp.
Cook about 10 minutes
Saute onion, bell pepper, celery and garlic in large pot.
Add parsley and shrimp; cook 10 minutes.
Add flour, half and half cream and cheese, stirring until cheese is melted, over medium-low heat. Cover and simmer 30 minutes, stirring occasionally.
Boil, drain and rinse noodles.
Stir into shrimp mixture.
Pour into buttered 13 x 9-inch glass casserole dish; top with remaining cheese.
Bake at 350\u00b0 for 20 minutes or until cheese is melted. (Crawfish can be used.)
Saute onions and celery in margarine.
Add parsley, crawfish or shrimp and garlic.
Cook 10 minutes on medium fire.
Add cheese, cream and flour (mix flour and cream before).
Simmer 30 minutes. Boil noodles about 10 minutes from time it comes to boil.
Grease a casserole dish or pan with margarine.
Mix noodles and crawfish or shrimp and pour into casserole dish.
Top with grated American cheese if desired, not necessary.
Bake at 350\u00b0 for 20 minutes. Serves 8 to 12.
Cook spaghetti, rinse and drain.
Melt about 1/4 stick butter and 1 tablespoon olive oil in frypan.
Sprinkle minced garlic. Use all of raw shrimp.
Saute shrimp in melted mixture until cooked.
Turn down to low fire.
Put in all of spaghetti.
Mix up well to heat spaghetti and make sure you have enough butter and olive oil to cover spaghetti in pan, cover for about 60 seconds, and ready to serve.
Saute shrimp in butter seasoned with salt, white pepper and garlic powder.
Set aside.
Slowly heat cream and melt cheese. Thin with milk or cream if needed.
Add shrimp and serve over spaghetti.
Saute vegetables in oleo.
Add parsley, garlic and shrimp. Stir in half and half, cheese and flour.
Lower flame and cook 30 minutes or until cheese is melted.
Boil noodles and add to mixture.
Pour in casserole dish.
Top with grated cheese (optional).
Bake at 350\u00b0 for 20 minutes or transfer to crock-pot for parties or potlucks.
Makes a lot.
(Crawfish or chicken can be substituted.)
Saute onion, garlic and parsley in margarine.
Add cheese and half and half, then add shrimp.
Simmer on medium to low heat for about 20 minutes, stir constantly.
Boil noodles.
Pour this mixture over noodles.
May reserve some of cheese to top.
Bake in 350\u00b0 oven for 15 to 20 minutes.