(Better For You) Shrimp Fettuccine Alfredo
Servings
Prep Time
Cook Time
Ready In
Recipe: #4826
March 04, 2012
Categories: Dinner, Main Dish, Shellfish, Shrimp, Pasta, Italian, Quick Meals, Weeknight Meals more
"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."
Ingredients
Nutritional
- 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 1
Bring a large pot of salted water to a boil. Cook pasta according to the package directions.
Step 2
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.
Tips & Variations
No special items needed.
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