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Thursday, August 16 2012

This low-fat pasta recipe calls for tossed shrimp with fettuccine and a creamy Alfredo sauce made with fat-free half-and-half.


light fettuccine alfredo with shrimp
Recipe from 
Servings: 6 servings
     pound  egg fettuccine or a combination of egg and spinach
     cups  fat-free half-and-half
     tablespoons  cornstarch
    3/4  teaspoon  garlic salt
    1/4  teaspoon  ground nutmeg
    1/2  cup  shredded Asiago cheese
     tablespoon  Dijon mustard
     cup  frozen peas, thawed
     tablespoons  olive oil
    1-3/4  pounds  jumbo shrimp, shelled and deveined
        Additional Asiago cheese and fresh basil for garnish, if desired
Bring a large pot of lightly salted water to boil over high heat. Prepare pasta following package directions, stirring frequently. Drain.
Meanwhile, mix 1/4 cup of the half-and-half with the cornstarch; stir well and set aside. In a medium-size saucepan, add the remaining 1-3/4 cups half-and-half and place over medium-high heat. Stir in 1/2 teaspoon of the garlic salt and the nutmeg. Bring to a simmer and stir in the cornstarch mixture; cook for 30 seconds or until slightly thickened.
Take sauce off heat and whisk in the cheese and the mustard until smooth. Stir in the peas. Keep warm.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and remaining 1/4 teaspoon garlic salt; cook for 3 minutes per side until cooked through. Stir cream sauce into skillet with shrimp; add pasta and toss to coat. Serve immediately with additional cheese. Garnish with basil, if desired.
nutrition information
Per serving: Calories 445, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 170 mg, Sodium 733 mg, Carbohydrate 56 g, Fiber 3 g, Protein 31 g. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:09 am   |  Permalink   |  0 Comments  |  Email

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