Shrimp Pasta Weesie

Shrimp Pasta Weesie is a rich, elegant pasta, perfect for special occasions, or just when you want an over-the-top meal.
Shrimp Pasta Weesie

Shrimp Pasta Weesie

By Sue Lau | Palatable Pastime

Pasta Weesie is one of those kind of restaurant style pasta dishes that I have enjoyed over the years. It is mostly associated with Carrabas Grill, but I swear I think I have also had it elsewhere (or something exactly like it). And that wouldn’t be so much of a surprise, because as seafood favorites and Italian food go, it is essentially shrimp scampi over fettuccini alfredo, both very popular in their own right.

This is decidedly nice as entrees go, and is very easy to make too. So naturally it is my choice this month when Caroline over at Caroline’s Cooking hosted this month’s #FishFridayFoodies collection. And besides being so delicious, I don’t know what it is, but when the weather goes cool, I love having shrimp from now all the way through New Year’s when the food season inside me shifts once again.

I do hope you like my version of this- what I made was easily inhaled here. I can’t wait to make it again, but you know, with these butter and cream rich sauces, I need to spread those out, because I am SO over trying to make those healthy. They just don’t taste as good that way and if I have to choose between fat free pasta alfredo and a light soup, I’d take the soup. Everything in moderation, right?  Just don’t moderate it into your weekly schedule, but once in the autumn season should be fine. Until next time-


Shrimp Pasta Weesie

Shrimp Pasta Weesie

  • Servings: 4
  • Difficulty: easy
  • Print

Shrimp Pasta Weesie
Shrimp Scampi Ingredients:

  • 1 pound peeled,  de-veined shrimp (weight without shells)
  • 8 ounces  sliced white mushrooms
  • 6 tablespoons butter
  • 3 cloves garlic,  minced
  • 2 tablespoons flour
  • 8 ounces dry white wine
  • 1-1/2 tablespoons nonpareil capers (small ones)
  • 3  tablespoons fresh lemon juice
  • 3 tablespoons  shredded fresh basil
  • 3 tablespoons minced scallions
  • salt and black pepper to taste

Alfredo Ingredients:

  • 3/4 cup butter
  • 3 cloves minced garlic
  • 9 ounces heavy cream
  • 2 cups grated Parmesan  cheese
  • salt and black pepper to taste
  • 12 ounces uncooked fettuccine pasta


  1. Prepare alfredo sauce and keep warm: melt butter in a saucepan, add garlic and saute briefly, then stir in heavy cream. Heat until it is hot but not boiling, then remove from heat and add in the Parm, stirring until it melts; seasoning to taste with salt and black pepper.
  2. Cook the fettuccini according to package directions and keep warm.
  3. To prepare the scampi, saute the mushrooms and garlic in butter until the mushrooms are tender; stir in the flour to coat.
  4. Add the shrimp, wine, capers, lemon juice to the sauce and stir over low heat until  it thickens into a sauce, then add the basil, scallions, salt and black pepper at the end.
  5. To serve, toss the fettuccini pasta with the alfredo sauce and serve the scampi over the top of that.

From the kitchen of

Shrimp Pasta Weesie

Fish Friday Foodies

Fish and Seafood Pasta

hosted by

Caroline of Caroline’s Cooking

Be sure to check out the other Fish Friday Foodies Bloggers this month!

Click on the hop link button to be transported to the other recipes:

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at Visit our Facebook pageand Pinterest page for more wonderful fish and seafood recipe ideas.

Join my recipe group on Facebook for  more recipes from blogger friends around the world!

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