Heart-Healthy Fettuccine Alfredo with Shrimp
Indulge in a creamy pasta dish without the guilt with this Heart-Healthy Fettuccine Alfredo with Shrimp. Featuring tender whole wheat fettuccine and succulent shrimp, this recipe delivers comfort food satisfaction with a nutritious twist. The rich, velvety sauce is lightened up using low-fat milk, a touch of olive oil, and a hint of Parmesan, while garlic and fresh parsley add a burst of aromatic flavor. Perfectly balanced with low-sodium chicken broth and thickened naturally with cornstarch, this healthier take on the classic Alfredo ensures every bite is as wholesome as it is delicious. Ready in just 35 minutes and packed with protein, fiber, and taste, this dish will quickly become your go-to for an elevated yet heart-conscious dinner idea.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Whole wheat fettuccine
- 2 tablespoons Olive oil
- 12 ounces Large shrimp, peeled and deveined
- 3 cloves Garlic, minced
- 1 cup Low-sodium chicken broth
- 1 cup Low-fat milk
- 2 tablespoons Cornstarch
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh parsley, chopped
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Salt
Instructions
Cook the whole wheat fettuccine according to package instructions. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 3-4 minutes, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Cook for 1 minute until fragrant, taking care not to burn the garlic.
Add the low-sodium chicken broth to the skillet and bring to a simmer over medium heat.
In a small bowl, whisk together the low-fat milk and cornstarch until smooth. Slowly pour this mixture into the skillet, stirring constantly until the sauce begins to thicken, about 3-5 minutes.
Reduce the heat to low and stir in the grated Parmesan cheese, ensuring it melts and distributes evenly in the sauce.
Season the sauce with salt and black pepper. Adjust seasoning to taste.
Add the cooked fettuccine and shrimp back into the skillet, tossing gently to coat everything in the sauce.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 202.3 g | 74% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 17.5 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1181 mg | 91% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
