High Protein Fettuccine Alfredo with Shrimp
Elevate your pasta night with this irresistible High Protein Fettuccine Alfredo with Shrimp—a creamy, satisfying dish that combines indulgence with nutrition. Featuring tender fettuccine coated in a velvety, lightened-up Alfredo sauce made with low-fat cream cheese, skim milk, and freshly grated Parmesan, this recipe delivers creamy decadence without the guilt. Juicy, pan-seared shrimp add a robust protein boost, while baby spinach brings a pop of color and nutrients to the dish. A hint of lemon juice brightens the flavors, and optional fresh parsley makes for a beautiful garnish. With just 40 minutes from prep to plate, this dish is the perfect quick yet elegant dinner option. Family-friendly and wholesome, it’s a delicious way to satisfy cravings while embracing healthy ingredients.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Large shrimp, peeled and deveined
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 8 oz Low-fat cream cheese
- 1 cup Skim milk
- 1 cup Parmesan cheese, grated
- 2 cups Baby spinach leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet. Cook for about 2-3 minutes on each side, until the shrimp are pink and opaque in the center. Remove the shrimp from the skillet and set aside.
In the same skillet, add the low-fat cream cheese and skim milk. Cook while stirring until the cream cheese has melted and the mixture is smooth and creamy.
Stir in the grated Parmesan cheese until fully incorporated and the sauce is thickened, approximately 3-4 minutes.
Season the Alfredo sauce with salt and black pepper. Add the lemon juice and stir to combine.
Add the baby spinach leaves to the sauce, stirring until they are wilted.
Return the cooked shrimp to the skillet along with the drained fettuccine pasta. Toss everything together until the pasta and shrimp are well coated with the sauce.
Serve the fettuccine in bowls, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1026 mg | 342% | |
| Sodium | 5334 mg | 232% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 33.3 g | ||
| Protein | 210.4 g | 421% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1929 mg | 148% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2381 mg | 51% | |
*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.
