Type what you have

Ingredients

• ✓ fettuccine pasta
• alfredo sauce
• lemon juice
• caper
• lemon zest
• black pepper
• tuna

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine and boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Stir together Alfredo sauce, lemon juice, capers, lemon zest, and pepper in a small saucepan. Stir in tuna; cook over medium heat until heated through, about 5 minutes. Serve over fettuccine.

By Caitlyn Diimig, RD

Ingredients

• ✓ fettuccine pasta
• butter
• heavy cream
• garlic salt
• salt
• pepper
• romano cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
4. 4 Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
5. 5 Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.

By ERINMARIE

Ingredients

• ✓ fettuccine pasta
• red bell pepper
• garlic
• cayenne pepper
• sour cream
• chicken broth
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic, and cayenne pepper over medium heat for 3 to 5 minutes.
3. 3 Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. 4 Toss hot pasta with sauce and season with salt and pepper to taste; serve.

By Julieliz

Ingredients

• ✓ fettuccine pasta
• butter
• milk
• flour
• parmesan cheese
• salmon
• spinach
• caper
• sun-dried tomato
• oregano

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2. 2 In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3. 3 Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

By Shane Roberts

Ingredients

• ✓ fettuccine pasta
• bacon
• egg
• heavy cream
• parmesan cheese
• butter
• parsley
• black pepper

Instructions

1. 1 Cook and stir bacon in a large skillet over medium-high heat until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate and set aside.
2. 2 Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
4. 4 Add softened butter to the pot and toss with pasta until butter is melted. Add bacon and egg-cheese mixture. Stir until the heat of pasta cooks eggs, then garnish with parsley and black pepper to serve.

By Jackie M

Ingredients

• ✓ fettuccine pasta
• olive oil
• garlic
• zucchini
• salt
• red pepper flakes
• basil
• tomato
• bay scallop
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
3. 3 Pour sauce over cooked pasta and serve with grated Parmesan cheese.

By Lisa Stinger

Ingredients

• ✓ fettuccine pasta
• olive oil cooking spray
• ground beef
• onion
• salt
• red pepper
• garlic
• fennel
• button mushroom
• tomato paste
• tomato

Instructions

1. 1 Cook pasta according to package directions.
2. 2 Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
3. 3 Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

By Hunt's

Ingredients

• ✓ fettuccine pasta
• olive oil
• spinach
• salt
• pepper
• scallop
• garlic
• mushroom
• cream of mushroom soup
• white wine
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
2. 2 In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
3. 3 In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

By SHAVON

Ingredients

• ✓ fettuccine pasta
• asparagus
• olive oil
• garlic
• salt
• pepper
• olive oil
• shrimp
• seafood seasoning
• parmesan cheese

Instructions

1. 1 Separate asparagus tips from remaining pieces.
2. 2 Heat 3/4 cup olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until it begins to turn brown, 3 to 5 minutes. Stir in asparagus (not the tips); season with salt and pepper. Cook and stir until tender but still bright green, about 10 minutes. Add asparagus tips; cook and stir for 5 minutes.
3. 3 While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in fettuccine and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well.
4. 4 Return fettuccine to the pot. Drizzle 2 teaspoons olive oil over noodles; toss to coat. Cover to keep warm.
5. 5 Use a slotted spoon to transfer asparagus from the skillet to a plate; leave excess oil in the skillet.
6. 6 Pat shrimp dry with paper towels, then place into the hot skillet. Sprinkle shrimp with seafood seasoning and cook over medium-high heat until bright pink on the outside and opaque in the center. Stir in asparagus and cook until heated through, 2 to 3 more minutes.
7. 7 Stir shrimp and asparagus into the cooked fettuccine. Add Parmesan cheese and toss to coat, adding more olive oil if needed to generously coat all ingredients.

By Dewski

Ingredients

• ✓ fettuccine pasta
• garlic
• sweet onion
• oregano
• olive oil
• tomato
• basil
• salt
• pepper
• spinach
• shrimp
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain.
2. 2 Meanwhile, combine garlic, onion, and oregano in the bowl of a food processor; pulse until finely chopped. Heat olive oil in a large skillet over medium heat. Add onion mixture; cook and stir until fragrant and almost golden. Mix in tomatoes, basil, salt, and pepper. Simmer for about 5 minutes while pasta is cooking, stirring occasionally.
3. 3 Mix in spinach until wilted. Just before pasta is done, stir in shrimp and cook until heated through.
4. 4 Toss together shrimp mixture and pasta in a large serving bowl. Mix in mozzarella cheese.

By Lisa Nichols

Ingredients

• ✓ fettuccine pasta
• olive oil
• shallot
• bacon
• onion
• garlic
• parmesan cheese
• heavy cream
• egg yolk
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large heavy saucepan over medium heat. Sauté shallots until softened. Stir in bacon and onion; cook and stir until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
3. 3 Whisk Parmesan, cream, and egg yolks together in a medium bowl. Pour bacon mixture over pasta; stir in cream mixture. Season with salt and pepper.

By Sarah W Lennox

Ingredients

• ✓ fettuccine pasta
• olive oil
• mushroom
• shiitake mushroom
• salt
• black pepper
• garlic
• sherry
• chicken stock
• heavy cream
• thyme
• chive
• tarragon
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in hot oil with a pinch of salt until liquid from mushrooms evaporates and mushrooms are browned, about 10 minutes.
4. 4 Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Stir in chicken stock; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
5. 5 Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
6. 6 Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese is melted.
7. 7 Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.

By John Mitzewich

Ingredients

• ✓ fettuccine pasta
• ground beef
• butter
• onion
• red bell pepper
• tomato
• mushroom
• black olive
• oregano
• cheddar cheese
• mozzarella cheese
• cream of mushroom soup
• beef broth
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, 8 to 10 minutes; drain.
2. 2 Brown beef in a large skillet over medium heat. Drain fat from the pan and transfer meat to a bowl. Melt butter in the same skillet and cook onion and bell pepper until tender. Stir in tomatoes, mushrooms, olives, and beef. Season with oregano. Simmer for 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
4. 4 Arrange 1/2 of the cooked fettuccine in the prepared dish, top with 1/2 of the beef and vegetable mixture, and sprinkle with 1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers.
5. 5 Mix together condensed soup and beef broth until smooth. Pour over casserole. Sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven until heated through, 30 to 35 minutes.

By MARBALET

Ingredients

• ✓ fettuccine pasta
• pesto
• olive oil
• olive oil
• onion
• garlic
• green bell pepper
• mushroom
• white wine
• lemon juice
• salt
• black pepper
• scallop
• parmesan cheese

Instructions

1. 1 In a large pot with boiling salted water cook fettuccini pasta until al dente. Drain. Stir in pesto sauce and 2 tablespoons of olive oil.
2. 2 Meanwhile, in a large skillet, saute onion and garlic in 3 tablespoons olive oil until soft. Add green bell pepper, mushrooms and cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste, and bring to a boil. Add scallops and toss for 2 minutes. Take care not to overcook the scallops, as they will toughen when exposed to prolonged heat.
3. 3 Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.

By Nancy and Terry

Ingredients

• ✓ fettuccine pasta
• beet
• sweet onion
• garlic
• olive oil
• thyme
• salt
• black pepper
• vegetable broth
• lemon juice
• heavy cream
• parmesan cheese
• parmesan cheese
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine beets, onion, and garlic cloves in a large bowl. Add olive oil, 1 teaspoon thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
3. 3 Roast in the preheated oven until cooked through and tender, about 1 hour.
4. 4 Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove and discard beet skins.
5. 5 Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
6. 6 Stir heavy cream into beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set beet sauce aside.
7. 7 Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
8. 8 Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

By My Hot Southern Mess

Ingredients

• ✓ fettuccine pasta
• butter
• ham
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

By Margie Tefel

Ingredients

• ✓ fettuccine pasta
• butter
• all-purpose flour
• milk
• garlic
• hot pepper sauce
• parmesan cheese

Instructions

1. 1 Cook pasta in a large pot of boiling salted water.
2. 2 Meanwhile, melt butter or margarine in a saucepan. Stir in flour. Whisk in milk, garlic, and hot sauce; stir until thickened. Stir in cheese.
3. 3 Drain pasta. Serve sauce over noodles.

By Jane Snider

Ingredients

• ✓ fettuccine pasta
• tuna
• pea
• alfredo pasta sauce
• garlic powder
• oregano
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. 2 In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well. Cook until heated through.
3. 3 Add cooked pasta to sauce; mix well. Adjust seasoning as needed; serve.

By Ruth Burk

Ingredients

• ✓ fettuccine pasta
• cream cheese
• parmesan cheese
• margarine
• milk
• garlic powder
• basil
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. 2 Combine cream cheese, Parmesan, margarine, milk, garlic powder, and basil in a medium saucepan. Stir over low heat until smooth and creamy, 10 to 15 minutes.
3. 3 Toss sauce with pasta and sprinkle with nutmeg.

By AMETHYST

Ingredients

• ✓ fettuccine pasta
• milk
• margarine
• neufchatel cheese
• garlic powder
• garlic
• onion salt
• parmesan cheese

Instructions

1. 1 In a large pot of boiling salted water cook fettuccini until al dente. Drain.
2. 2 Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
3. 3 Toss pasta with Alfredo sauce and serve warm.

By Linda Lou

Ingredients

• ✓ fettuccine pasta
• butter
• shrimp
• garlic
• cream cheese
• garlic powder
• milk
• parmesan cheese
• black pepper
• basil pesto

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
3. 3 Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.

By lexidoodlebug

Ingredients

• ✓ fettuccine pasta
• heavy cream
• romano cheese
• butter
• nutmeg
• black pepper

Instructions

1. 1 Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
2. 2 In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
3. 3 Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

By Michelle Barr

Ingredients

• ✓ fettuccine pasta
• chicken tender
• cajun seasoning
• butter
• heavy cream
• sun-dried tomato
• green onion
• parmesan cheese
• salt
• basil
• black pepper
• garlic powder

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, toss chicken tenders and Cajun seasoning in a bowl until well seasoned.
3. 3 Melt butter in a skillet over medium-high heat and saute chicken until browned, 7 to 8 minutes. Add cream, sun- dried tomatoes, green onions, Parmesan cheese, salt, basil, black pepper, and garlic powder. Cook and stir until completely heated, 2 to 3 minutes.
4. 4 Drain fettuccine. Serve chicken and sauce over the cooked fettuccine.

By Yoly

Ingredients

• ✓ fettuccine pasta
• olive oil
• onion
• garlic
• zucchini
• red bell pepper
• green bell pepper
• tomato
• salt
• cayenne pepper

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain.
2. 2 While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
3. 3 Pour vegetables over hot pasta.

By donna garlington

Ingredients

• ✓ fettuccine pasta
• green pea
• tomato
• sour cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes, adding peas just before pasta is done. Drain.
2. 2 Combine tomatoes, sour cream, Parmesan, and 1/4 cup reserved juice. Add pasta and peas. Season with salt and pepper to taste.

By Nancy

Ingredients

• ✓ fettuccine pasta
• butter
• cream cheese
• half and half
• garlic salt
• lemon pepper

Instructions

1. 1 Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
2. 2 Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.

By GOODNIGHTGRACIE2

Ingredients

• ✓ fettuccine pasta
• olive oil
• yellow onion
• garlic
• lemon
• sardine
• tomato sauce
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.
2. 2 While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.
3. 3 Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.

By SONNYCHIBA

Ingredients

• ✓ fettuccine pasta
• olive oil
• shrimp
• garlic
• salt
• basil
• paprika
• mushroom
• half and half
• mozzarella cheese
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
2. 2 Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

By Allrecipes Member

Ingredients

• ✓ fettuccine pasta
• chicken breast
• jerk seasoning
• vegetable oil
• yellow onion
• yellow bell pepper
• red bell pepper
• orange bell pepper
• alfredo sauce
• pineapple
• garlic

Instructions

1. 1 Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
2. 2 Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
3. 3 In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
6. 6 Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
7. 7 Plate the pasta and chicken and cover with the sauce.

By Brad Pickett

Ingredients

• ✓ fettuccine pasta
• bacon
• butter
• garlic
• white wine
• mustard
• shrimp
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cook and stir bacon in a 12-inch oven-safe skillet over medium heat until browned and crispy, 7 to 8 minutes. Transfer bacon to a paper-towel-lined plate; leave drippings in the skillet.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
4. 4 Meanwhile, melt butter in the same skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Add white wine; cook about 2 minutes. Stir in mustard until well combined. Off heat, add shrimp in a single layer.
5. 5 Bake in the preheated oven until shrimp are curled, pink, and no longer translucent, 10 to 12 minutes.
6. 6 Serve shrimp over fettuccine. Sprinkle with bacon; garnish with parsley.

By Bibi