Skip to main content

Shrimp and Fettuccine with White Wine Sauce

Pillsbury Recipe by

Shrimp and Fettuccine with White Wine Sauce

Dry French-type vermouth keeps well and can substitute for dry white wine in cooking.

(0 reviews)
  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 0
Error occurred while adding to favorites Error occurred while removing from favorites X

oz. uncooked fettuccine
tablespoons butter
cup chopped green onions
cup All Purpose Flour
teaspoons garlic-pepper blend
4 1/3
cups chicken broth
cup dry white wine
2 1/2
lb. shelled deveined cooked medium shrimp
cup finely chopped fresh parsley


  • 1 Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Cook fettuccine to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, melt butter in large saucepan over medium heat. Add onions; cook and stir 3 minutes or until tender. Add flour and garlic-pepper blend;blend well. Add broth and wine; mix well. Bring to a boil. Cook about 2 minutes or until sauce is thickened, stirring constantly.
  • 3 Remove saucepan from heat. Stir in cooked fettuccine, shrimp and 1/4 cup of the parsley. Spoon mixture into sprayed casserole; cover with foil. Continue as directed or refrigerate overnight.
  • 4 To serve, heat oven to 350°F. Bake covered for 30 to 40 minutes or until bubbly. Sprinkle with remaining 1/4 cup parsley before serving.
More To Explore
powered by ZergNet

Comments (0)

Add a Review

See something fishy? Let us know. We'll take down any content that violates our Community Guidelines.

Report Abuse

Oh no! What's wrong?

Thank you for your report.

The place to feed your fix for recipes, food hacks, how-tos and party ideas.