This dish is wonderful! It’s a no-cook version of warm, creamy Alfredo, made with just a simple blending of mayonnaise and fresh herbs. Make this for a picnic or light lunch. Makes 4 servings.
8 ounces uncooked fettuccine
8 ounces frozen peeled and deveined cooked medium shrimp, thawed and drained
1 tablespoon lemon juice
3/4 cup fat-free mayonnaise or salad dressing
1/4 cup chopped fresh parsley
1/4 cup finely chopped red onion (about 1 small onion)
1/4 cup fat-free Italian dressing
1 teaspoon Creole or Cajun seasoning
1/2 teaspoon black pepper
1) Cook the fettuccine as directed on packaging; drain and set aside.
2) Toss the cooked shrimp and lemon juice in a large bowl. In a separate small mixing bowl, mix all of the remaining ingredients.
3) Add the mayonnaise mixture and cooked fettuccine to the shrimp; toss to coat.
4) Cover and refrigerate for 1 to 2 hours to blend flavors; serve chilled.
This is a fairly flexible recipe to pair with wines, so choose a red or white that’s simple and bold, yet not too strong to overpower the delicate flavor of the shrimp. Chianti, Pinto Blanco, Pinto Grigio, or Merlot could all work very nicely against the cold cream sauce.