Low Fat Fettuccine Alfredo with Shrimp
Indulge in the creamy decadence of this *Low Fat Fettuccine Alfredo with Shrimp*—a healthier twist on the classic Italian favorite that doesn’t skimp on flavor. Tender fettuccine is tossed in a luscious, guilt-free Alfredo sauce made with low-fat cream cheese, skim milk, and freshly grated Parmesan. The dish is elevated with succulent garlic-sautéed shrimp, a hint of zesty lemon, and a sprinkle of fresh parsley for a vibrant finish. This recipe is perfectly balanced for weeknight dinners, taking just 40 minutes from start to finish, and delivers restaurant-quality results with a fraction of the calories. Perfect for pasta lovers looking for a lighter alternative that satisfies every creamy-craving bite!
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Recipe Information
Ingredients
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 3 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 4 ounces low-fat cream cheese
- 1 cup grated Parmesan cheese
- 1 cup skim milk
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- to taste salt
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
Meanwhile, in a large non-stick skillet, heat the olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Pour in the chicken broth and bring to a gentle simmer.
Add the low-fat cream cheese to the skillet, stirring continuously until it melts and combines with the broth, forming a smooth mixture.
Gradually whisk in the Parmesan cheese and skim milk, stirring until the sauce is creamy and slightly thickened, about 3-4 minutes.
Season the sauce with black pepper and salt to taste. If the sauce is too thick, add some reserved pasta water, a little at a time, until it reaches your desired consistency.
Add the cooked fettuccine and shrimp back into the skillet. Toss gently to coat the pasta and shrimp evenly in the sauce.
Remove the skillet from the heat and stir in the lemon zest and chopped parsley.
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 5258 mg | 229% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 21.4 g | ||
| Protein | 178.3 g | 357% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1613 mg | 124% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2205 mg | 47% | |
*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.
