Low Sodium Fettuccine Alfredo with Shrimp
Indulge in the creamy, satisfying goodness of Low Sodium Fettuccine Alfredo with Shrimp—a lighter take on the classic Italian favorite. Perfectly cooked fettuccine swirls in a velvety Alfredo sauce made with low-sodium chicken broth, heavy cream, and freshly grated Parmesan cheese, delivering all the indulgent flavor without excessive salt. Succulent shrimp, sautéed in olive oil and finished with a splash of zesty lemon juice, add a burst of protein and brightness to the dish. Enhanced with fresh garlic, nutmeg, and a sprinkle of parsley, this recipe is easy to prepare and ideal for weeknight dinners or special occasions. Ready in just 40 minutes, this low-sodium masterpiece is a delicious way to enjoy a creamy pasta favorite while prioritizing heart health.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Low-sodium chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Black pepper
- 0.125 teaspoon Nutmeg, freshly grated
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Bring a large pot of water to a boil. Add the fettuccine and cook until al dente, about 10-12 minutes. Drain and set aside.
In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the low-sodium chicken broth and bring to a simmer. Stir in the heavy cream and bring back to a simmer.
Reduce the heat to low and gradually add the grated Parmesan cheese, stirring constantly until the cheese melts and the sauce is smooth.
Season the Alfredo sauce with black pepper and a pinch of freshly grated nutmeg. Keep the sauce warm over low heat.
In another skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque.
Squeeze lemon juice over the shrimp and toss to coat.
Add the cooked fettuccine to the Alfredo sauce and toss to combine.
Taste and adjust the seasoning if necessary, being mindful of maintaining a low sodium content.
Divide the pasta among plates and top with cooked shrimp.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
3278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 1268 mg | 423% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 256.6 g | 93% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 13.8 g | ||
| Protein | 186.6 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1102 mg | 85% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1318 mg | 28% | |
*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.
