Ann, this is how I made the dish.
While your Fettuccine (or Linguine) is cooking, I used about a half a box, sauté the shrimp in EVOO on high heat for about one minute per side remove from the pan and set aside. (That's raw shrimp, not sure what I'd do with precooked shrimp.) On medium heat, melt a half stick of REAL butter in the pan that you just used to cook the shrimp. Add about 3 or 4 cloves of finely chopped garlic and a generous amount of fresh spinach. Remember spinach will shrink a lot, so be generous with it. Sauté that until it's wilted, then add a cup of cream or half and half. When that starts to simmer, add a cup of freshly ground Parmesan cheese, or Romano whichever you prefer. Don't use the crap from the bottle.
Add a few dashes of Italian seasoning, and some hot pepper flakes if you dare. S and P to taste. Let that simmer until the cheese is melted and the sauce thickens. When the pasta is nearly cooked, drain it, and add it to the Alfredo sauce along with the shrimp. Mix it together and finish the pasta in the sauce, then serve.
Good luck!
The amount of sauce was just right for a half a box of fettuccine.
I guess since it sounds like you probably have precooked shrimp I'd just warm it in the Alfredo sauce for a while before adding the pasta. I never use the precooked shrimp so I'm just guessing here. I hate overcooked shrimp. I didn't use a premixed Italian seasoning, as I don't use that stuff, I just added a bit of dried Italian oregano, and some dried basil. Also I would add a bit more garlic the next time I make it. I had used 4 cloves, but I do like a bit more garlic flavor then some people.
This recipe works well with chicken too, or just with the Alfredo sauce and pasta. I've also added broccoli, peas, beans, and carrots to this sauce with shrimp or chicken and made a Primavera.
You can also use milk instead of cream or half and half, and thicken it with a roux if you want to reduce the fat levels, but it also reduces the flavor.
