Recipes for Quick and Easy Fettuccine Dishes - With Shrimp, Cream Cheese, or Vegetables

When in a hurry to prepare a healthy meal for your family, turn to these fettucine recipes.  They are quick, easy, and family friendly.  Add a salad and a crusty bread for a complete meal.  Options include Simple Creamy Shrimp Fettuccine, Fettuccine Vegetable Parmesan, and Cream Cheese Fettuccine Alfredo.

SIMPLE CREAMY SHRIMP FETTUCCINE
1 lb peeled, deveined shrimp
1/4 cup chicken broth
2 garlic cloves, minced
3 cups fresh mushrooms, sliced
1 1/2 cups whipping cream
1 tsp basil
1 tsp salt
8-oz pkg fettuccine noodles
2/3 cup grated Parmesan cheese

In a large saucepan over medium heat, bring 2 cups water to a boil. Add shrimp to boiling water. Boil for 1 minute or until the shrimp turn pink. Remove the shrimp with a slotted spoon; keep warm.

Continue boiling the liquid and add the broth and garlic. Boil until the liquid is reduced to about a half cup. This will take about 10 to 12 minutes. Add the mushrooms, cream, basil, and salt. Simmer the sauce over medium heat, stirring occasionally, for 6 minutes.

Meanwhile, cook the fettuccine noodles according to the package directions; drain well. Place the noodles in a large bowl.

Add the shrimp to the saucepan and heat for a minute. Spoon the shrimp and sauce over the pasta. Sprinkle the Parmesan cheese over all.

Yield: 4 servings

FETTUCINE VEGETABLE PARMESAN
1 pkg (8-oz) fettucine noodles, cooked according to pkg directions
2 tbsp butter
1 pkg (9-oz) frozen French-style green beans, thawed
1 cup cubed red bell pepper
1 small yellow squash, sliced into coins
2 large garlic cloves, minced
1 tsp dried basil
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
3/4 cup milk
1/2 cup grated Parmesan cheese

In a 10-inch skillet, over medium heat, melt butter. When butter is hot, add the green beans, bell pepper, squash, garlic, and basil; cook until veggies are crisp tender. Remove vegetables but keep warm. Stir the soup, milk, and Parmesan cheese into the skillet and cook until blended and heated through. Stir in the hot, drained fettucine until coated.

To serve, place the fettucine on a platter and top with the vegetables.

Yield: 6 servings

CREAM CHEESE FETTUCCINE ALFREDO
1 brick (8-oz)cream cheese
3/4 cup Parmesan cheese
1/2 cup butter
1/2 cup milk
8-oz fettuccine, cooked and drained
fresh parsley sprigs for garnish, optional

In a large saucepan stir the cream cheese, Parmesan cheese, butter,and milk together over low heat until smooth with cheeses melted. Add the cooked noodles and toss to coat. Garnish with the parsley sprigs, if desired.

Enjoy!