Low Fat Shrimp Alfredo Pasta
Indulge guilt-free with this Low Fat Shrimp Alfredo Pasta, a lighter twist on the classic creamy favorite! Featuring whole wheat fettuccine and a silky sauce made with low-fat milk and cream cheese, this recipe delivers rich, satisfying flavor without the extra calories. Sautéed shrimp adds a boost of lean protein, while fragrant garlic and Parmesan cheese create a delectable blend of flavors. With a prep and cook time of just 35 minutes, this dish is perfect for busy weeknights while still feeling indulgent. Garnished with fresh parsley for a pop of color, this healthy shrimp Alfredo pasta is as visually stunning as it is delicious. Ideal for a nutritious comfort food craving, this recipe balances health-conscious ingredients with elegant taste.
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Recipe Information
Ingredients
- 8 oz Whole wheat fettuccine
- 1 lb Raw shrimp, peeled and deveined
- 1 tbsp Olive oil
- 3 cloves Garlic, minced
- 2 cups Low-fat milk
- 4 oz Low-fat cream cheese
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the peeled and deveined shrimp to the skillet; cook for about 2-3 minutes on one side until lightly pink, then flip and cook for another 2-3 minutes. Once cooked, remove the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Lower the heat to medium-low and pour the low-fat milk into the skillet. Gradually add the low-fat cream cheese in chunks, stirring constantly until the cream cheese is melted and the mixture is smooth.
Stir in the grated Parmesan cheese, continuing to mix until fully incorporated. Add salt, black pepper, and optional red pepper flakes to taste.
Return the shrimp to the skillet and gently toss with the sauce.
Add the cooked fettuccine to the skillet and mix well until the pasta is thoroughly coated with the Alfredo sauce.
Serve the shrimp Alfredo pasta immediately, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 976 mg | 325% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 30.8 g | ||
| Protein | 183.9 g | 368% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1601 mg | 123% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2082 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.
