Vegetarian Fettuccine Alfredo with Shrimp
Creamy, comforting, and loaded with flavor, this Vegetarian Fettuccine Alfredo with Shrimp is a plant-based twist on a classic Italian favorite. Featuring tender fettuccine tossed in a luscious homemade Alfredo sauce made with butter, heavy cream, and Parmesan cheese, this dish is elevated with the addition of a savory vegetarian shrimp substitute, perfectly seared for a delightful texture. Aromatic garlic sautéed in olive oil infuses the dish with depth, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just 40 minutes, this easy yet indulgent recipe is perfect for weeknight dinners or special occasions. Whether you're catering to vegetarian diets or simply looking to incorporate meatless options, this creamy Alfredo recipe is a crowd-pleaser that doesn't skimp on flavor!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 4 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1.5 cups Parmesan cheese, grated
- 3 cloves Garlic, minced
- 8 ounces Vegetarian shrimp substitute
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil.
Add the fettuccine pasta to the boiling water and cook until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.
While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the vegetarian shrimp substitute to the skillet and cook for 3-4 minutes on each side until they are lightly browned. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, pour in the heavy cream. Stir constantly for 3-4 minutes, until the mixture is hot.
Reduce the heat to low and gradually add the grated Parmesan cheese, stirring continuously until the cheese is completely melted and the sauce is smooth.
Season the Alfredo sauce with salt and black pepper to taste.
Drain the cooked fettuccine and return it to the pot.
Pour the Alfredo sauce over the pasta and toss to coat evenly.
Add the cooked vegetarian shrimp substitute to the pasta and gently mix them in.
Garnish with chopped fresh parsley before serving.
Serve the Vegetarian Fettuccine Alfredo with Shrimp immediately and enjoy your meal!
Nutrition Facts
Calories |
835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 3.6 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 351 mg | 27% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 82 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
