Fettuccini with Shrimp and White Sauce

Gaby Ibarra
Gaby Ibarra
Fettuccini with shrimp accompanied by a white sauce made with flour, butter, milk, and nutmeg.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams fettuccine pasta
  • 1 stick butter 1 stick butter
  • 250 grams jumbo shrimp, peeled and deveined
  • 1/2 red bell peppers
  • 2 tablespoons flour 2 tablespoons flour
  • 2 tablespoons butter 2 tablespoons butter
  • 1 1/2 cups cow's milk 1 1/2 cups cow's milk
  • 1/2 tablespoons chicken bullion
  • 1 pinch nutmeg
  • pepper pepper
  • 1/4 cups Parmesan cheese, grated 1/4 cups Parmesan cheese, grated
Preparation
50 mins
0 mins
Medium
  • Bring a large pot of water with plenty of salt to a boil. Cook the fettuccini until al dente. Remove from the water and drain.
  • Melt the stick of butter in a pan and fry the fettuccini for 2-3 minutes. Remove from heat.
  • In a pot, lightly brown the flour. Quickly add the 2 tablespoons of butter and gradually add the milk, being careful not to make lumps.
  • Season the cream with the broth and nutmeg. Add the shrimp and cook for 5 minutes on low heat.
  • In a greased baking dish, place the pasta and pour the cream and shrimp sauce over it.
  • Sprinkle cheese and bake at 180 degrees Celsius for 10-15 minutes. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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