Today's Alli Recipe: Shrimp Creole Pasta

By: From 13 News and Chef Allil, Posted by Ralph Hipp
By: From 13 News and Chef Allil, Posted by Ralph Hipp

For this shrimp pasta recipe, you need:

1 (16 oz) box Hy-Vee fettuccine

1 lb peeled, deveined raw Gulf shrimp

2 tsp Tony Chachere’s™ Creole seasoning

1 tbsp Hy-Vee unsalted butter

1 (15 oz) jar Bertolli™ Alfredo sauce

1 tsp chopped parsley


1. Cook fettuccini according to package directions.
2. Meanwhile, toss shrimp gently with Creole seasoning to coat.
3. Melt butter in a large, deep skillet over medium-high heat. Add shrimp; sauté 2 minutes or until slightly opaque.
4. Stir in Alfredo sauce and simmer over medium-low heat while fettuccine cooks.
5. Drain fettuccine to skillet and gently toss with Creole shrimp sauce.
6. Let stand 2 minutes; top with parsley and serve with warm, crusty bread.

Nutrition Facts per serving: 480 calories, 16 g fat, 7 g saturated fat, 0 g trans fat, 140 mg cholesterol, 920 mg sodium, 61 g carbohydrates, 3 g fiber, 5 g sugar, 22 g protein.

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