Shrimp Fettuccine Alfredo


  • 1 pound Fettuccine Pasta, cooked and tossed in olive oil
  • 2 pounds fresh, raw shrimp (Peeled & divined)
  • 1 (8 ounce) fresh mushroom, sliced
  • 3/4 cup Red Bell Pepper, chopped
  • 1 medium or large Spanish onion, diced
  • 1 small package Broccoli florets
  • 5-6 tablespoons butter, divided
  • Garlic powder (1 Dash will be used)
  • 1 Tablespoon cracked Italian pepper 
  • 1 Tablespoon black pepper
  • Salt to taste
  • Fresh Italian Parsley 

Alfredo Sauce 

  • Crushed garlic to taste
  • 1 cup heavy whipping cream
  • 1 stick of butter melted
  • 3/4 to 1 cup grated Parmesan cheese
  • 3 ounces shredded Colby-Monterrey Jack Cheese OR Romano
  • 1/2 teaspoon chopped fresh basil
  • 1 large squeeze fresh lemon juice 
  • S+P to taste

(Blend all with an electric hand-mixer until cream forms into a delicious topping)


  1. In a large skillet over medium heat, combine shrimp, 4 tbsp butter, 2 minced garlic cloves & Italian Seasoning. Cook until shrimp turns pink and juices seam out. Turn off heat and cover skillet while shrimp remains inside.
  2. In a large pot, saute onion, 3 minced garlic cloves, bell pepper, mushrooms and broccoli in butter until cooked (veggies should be tender, but not overcooked).
  3. Stir in shrimp and Alfredo sauce, allow mixture to simmer until smooth and creamy.
  4. Serve over cooked Fettuccine noodles and garnish with parsley. Enjoy immediately!
  5. Yum! Bon Appetit!!!
  • You may substitute the Shrimp with Chicken!

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