Reduced Fat Shrimp Alfredo
Indulge in the creamy goodness of **Reduced Fat Shrimp Alfredo**, a lighter twist on the classic Italian favorite! This recipe combines tender, juicy shrimp with al dente fettuccine coated in a velvety Alfredo sauce made with low-fat cream cheese and skim milk, delivering all the indulgent flavors you crave without the extra calories. Sautéed garlic and freshly grated Parmesan cheese lend rich, aromatic depth to the sauce, while a sprinkle of parsley adds a fresh, vibrant finish. Perfect for busy weeknights, this quick and easy dish comes together in just 35 minutes and serves up restaurant-quality flavor that's both satisfying and guilt-free. Enjoy a comforting pasta dinner that's big on taste but kind to your waistline!
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Recipe Information
Ingredients
- 8 ounces fettuccine pasta
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 4 ounces low-fat cream cheese, softened
- 1.5 cups low-fat milk (1% or skim)
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp and season lightly with a pinch of salt and black pepper. Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute or until fragrant, being careful not to burn it.
Add the softened cream cheese to the skillet and stir until it begins to melt. Slowly whisk in the milk, ensuring the mixture is smooth and creamy.
Stir in the Parmesan cheese until melted and well blended. If the sauce is too thick, add the reserved pasta water a little at a time, stirring until the desired consistency is reached.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Add the cooked shrimp back into the skillet, stirring to coat them in the sauce.
Add the cooked fettuccine to the skillet and toss to combine, ensuring the pasta is evenly coated with the sauce.
Remove from heat, sprinkle with fresh parsley, and serve immediately.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 1549 mg | 67% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.6 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 936 mg | 72% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 546 mg | 12% | |
*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.
