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Shrimp Fettuccine Casserole
Course
Dinner, lunch, Main Course
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Servings
8
Calories
269
kcal
Ingredients
1
pkg. (12 ounces)
fettuccine
cooked al dente
1 1/2
pounds
medium to large shrimp
peeled and deveined
3
tablespoons
of butter
2
teaspoons
garlic salt
Juice from a half of a lemon
1 1/2
cups
sour cream
1
tablespoon
Dijon mustard
1
can (10.75 ounces)
cream of mushroom soup
1/2
cup
dry white wine
1
cup
milk
1/4
teaspoon
black pepper
1/2
cup
grated Parmesan cheese
1/4
cup
Italian seasoned breadcrumbs
1/4
cup
chopped flat-leaf parsley
Instructions
Place fettuccine in a 9 x 13 inch baking dish that has been sprayed with cooking spray.
Melt butter in a large skillet.
Cook shrimp in butter until they turn pink.
Season shrimp with garlic salt and squeeze lemon juice over the top.
Spoon shrimp and drippings over noodles
In a bowl whisk together sour cream, mustard, soup, wine, milk and pepper.
Spread soup mixture over the shrimp and noodles.
Mix together Parmesan cheese and breadcrumbs.
Sprinkle the mixture on top.
Bake loosely covered with foil in a preheated 350 degrees for 25 to 40 minutes.
Uncover and bake another 5 to 15 minutes or until golden and bubbly.
Sprinkle with parsley before serving.
Nutrition
Serving:
8
g
|
Calories:
269
kcal
|
Carbohydrates:
8
g
|
Protein:
22
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.004
g
|
Cholesterol:
172
mg
|
Sodium:
940
mg
|
Potassium:
372
mg
|
Fiber:
0.3
g
|
Sugar:
3
g
|
Vitamin A:
727
IU
|
Vitamin C:
3
mg
|
Calcium:
205
mg
|
Iron:
1
mg