Prawn Fettucine Alfredo

    50 minutes

    A very simple and delicious seafood alfredo. A great dish to serve for guests with a loaf of garlic bread.

    69 people made this

    Serves: 4 

    • 125g butter
    • 480ml thickened cream
    • 250g fresh mushrooms, sliced
    • 15 medium prawns - peeled, deveined and cooked
    • 3/4 cup grated Parmesan cheese
    • 250g fettuccine

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In large saucepan, over low heat, combine butter and cream, stirring occasionally until butter is melted. Add mushrooms, cooked prawns and Parmesan, stir, then cover and simmer 15 minutes, or until sauce begins to thicken.
    2. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss sauce with hot pasta and serve.

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    Reviews in English (67)


    Made this for dinner last night and what a hit it was. As easy as this was, I will never used jarred sauces again. I had leftover shrimp from shrimp scampi which went perfectly with the sauce. My only addition was to add some fresh cracked pepper, a pinch of salt and garnish with a little chopped Italian parsley before serving.  -  12 Apr 2005  (Review from Allrecipes USA and Canada)


    This is a great fettucine alfredo recipe. I hardly changed anything. I switch swiss cheese for the parmesan just because I didn't have any on hand. I did add pepper, parsley, and garlic to the sauce. Having said this I would like to point out something I didn't understand in the recipe. Why would you add cooked shrimp and then cook it for 15 min. I really think that if you followed this part of the recipe you would end up with bad shrimp. Don't add the shrimp until after you have cooked the sause for 15 min and then just heat them through. Very simple, easy tasty recipe.  -  08 Jun 2009  (Review from Allrecipes USA and Canada)


    I subbed half and half for the cream and it still thickened up nicely with the addition of the parmesan. Also added a little white pepper and salt.  -  14 Apr 2008  (Review from Allrecipes USA and Canada)