Low Sodium Shrimp Alfredo Pasta
Indulge in the creamy comfort of this Low Sodium Shrimp Alfredo Pasta, a guilt-free version of the beloved classic. Perfect for those watching their salt intake, this recipe uses low sodium chicken broth and unsalted butter to create a luscious, flavorful Alfredo sauce without compromising on taste. Succulent shrimp, fettuccine pasta cooked al dente, and freshly grated Parmesan cheese come together in just 30 minutes for an effortlessly elegant dish. Fragrant garlic and a hint of black pepper elevate the sauce, while a sprinkle of fresh parsley provides a bright, herbal finish. Ideal for weeknight dinners or special occasions, this wholesome, low sodium pasta recipe pairs beautifully with a side of steamed vegetables or a crisp green salad.
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Recipe Information
Ingredients
- 8 oz Fettuccine pasta
- 3 tbsp Unsalted butter
- 1 lb Shrimp, peeled and deveined
- 3 Garlic cloves, minced
- 1 cup Low sodium chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Olive oil
Instructions
Boil a large pot of water and cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add unsalted butter and minced garlic, sauté for about 1 minute until the garlic is fragrant.
Pour in the low sodium chicken broth and bring to a simmer. Allow it to reduce by half, about 5 minutes.
Add heavy cream to the skillet, stirring continuously, and cook for another 2 minutes until the mixture starts to thicken.
Lower the heat and add grated Parmesan cheese to the skillet. Stir gently until the cheese melts completely and the sauce becomes smooth and creamy.
Add cooked shrimp back into the skillet along with ground black pepper. Mix to combine everything evenly.
Toss the cooked pasta with the alfredo sauce and shrimp until everything is well-coated.
Garnish with fresh chopped parsley before serving.
Serve immediately with a side of steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.7 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1122 mg | 86% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1508 mg | 32% | |
*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.
