(Better For You) Shrimp Fettuccine Alfredo
"Submitted to Taste of Home by Evelyn Slade, this is a creamy, yet lower-fat take on a classic pasta dish. I added in freshly ground black pepper, and it is everything you expect in an Alfredo dish. Quick, too - this would make a great weeknight dinner."
- Serving Size: 1 (238.6 g)
- Calories 400.3
- Total Fat - 16.5 g
- Saturated Fat - 9.3 g
- Cholesterol - 185.7 mg
- Sodium - 1077.6 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 4.8 g
- Sugars - 0.2 g
- Protein - 23.4 g
- Calcium - 215.7 mg
- Iron - 0.8 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Bring a large pot of salted water to a boil. Cook pasta according to the package directions.
Build the roux base: In a large saucepan, melt the butter. Whisk in the flour until it is fully incorporated. Slowly whisk in the half and half. Bring to a boil over medium heat - this will not take long at all; do not walk away! Cook and stir for about 1 minutes or the sauce thickens up. Drain the fettuccine and toss the pasta into the pan. Tongs work great for this! Add in the shrimp, cheese, salt and pepper, tossing everything until it's fully coated and the cheese is melted. Divide into bowls and top with the fresh parsley.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, make sure to buy cooked, peeled, and deveined shrimp for the easiest preparation.
- For the best flavor and texture, use freshly grated Parmesan cheese instead of the pre-grated variety.
- Swap the fettuccine pasta for whole wheat pasta - this will increase the fiber content, making the dish more nutritious and filling.
- Substitute the half and half with low-fat milk - this will reduce the fat content of the dish, making it a healthier option.
Vegetarian Variation Substitute the shrimp with 1 cup of cooked, chopped vegetables of your choice. Use vegetable broth instead of the half and half and omit the Parmesan cheese.
Garlic Roasted Broccoli: This delicious side dish is a great way to add some fiber and nutrients to your meal. Roasting the broccoli in garlic and olive oil brings out its natural flavor, and the crunchy texture pairs perfectly with the creamy shrimp fettuccine Alfredo.
Herb-Crusted Salmon: This flavorful and healthy dish is the perfect accompaniment to garlic roasted broccoli. The herb crust adds a savory flavor to the salmon, and the delicate texture complements the crunchy broccoli. The omega-3 fatty acids in the salmon provide a nutritious boost to the meal.
Q: What type of cheese should I use?
A: For this recipe, it is best to use freshly grated Parmesan cheese. Pre-grated cheese may not melt as nicely and will not have the same flavor.
Q: Can I use a different type of pasta?
A: Yes, you can use any type of pasta you prefer. However, the cook time may vary depending on the type of pasta you choose. Be sure to adjust the cook time accordingly.
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Fun Fact 1: Fettuccine Alfredo was reportedly invented in 1914 by Alfredo di Lelio, an Italian restaurateur. The dish was created in honor of his pregnant wife, who was having difficulty eating.
Fun Fact 2: The dish became popular in the United States in the 1950s, when Hollywood stars Mary Pickford and Douglas Fairbanks visited Alfredo di Lelio's restaurant in Rome and brought the recipe back to the United States.