Creole Shrimp Pasta - As Seen on WIBW 13 News at 4, Feb. 13, 2013

This is a Hy-Vee recipe that is easy to create, luscious, and requires only 2 pans!

Serves 6

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.

Now You're Cookin',

Chef Alli