Low Fat Fettuccine Alfredo with Shrimp
Indulge in the creamy decadence of this Low Fat Fettuccine Alfredo with Shrimp, a lighter twist on the classic Italian favorite. Perfectly cooked fettuccine is tossed in a velvety Alfredo sauce made with low-sodium chicken broth, low-fat cream cheese, and skim milk, delivering all the rich, cheesy flavor you crave without the guilt. Tender, juicy shrimp, sautéed with fragrant garlic, adds a luxurious touch, while a hint of fresh lemon zest and parsley elevates the dish with bright, zesty notes. Ready in just 40 minutes, this quick and wholesome dinner is ideal for busy weeknights yet elegant enough to impress at your next dinner party. Serve up this comforting, protein-packed meal with a sprinkle of Parmesan and watch it disappear from plates!
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Ingredients
- 12 ounces fettuccine
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 3 cloves fresh garlic, minced
- 1 cup low-sodium chicken broth
- 4 ounces low-fat cream cheese
- 1 cup grated Parmesan cheese
- 1 cup skim milk
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 0 to taste salt
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
Step 2
Meanwhile, in a large non-stick skillet, heat the olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 4
Pour in the chicken broth and bring to a gentle simmer.
Step 5
Add the low-fat cream cheese to the skillet, stirring continuously until it melts and combines with the broth, forming a smooth mixture.
Step 6
Gradually whisk in the Parmesan cheese and skim milk, stirring until the sauce is creamy and slightly thickened, about 3-4 minutes.
Step 7
Season the sauce with black pepper and salt to taste. If the sauce is too thick, add some reserved pasta water, a little at a time, until it reaches your desired consistency.
Step 8
Add the cooked fettuccine and shrimp back into the skillet. Toss gently to coat the pasta and shrimp evenly in the sauce.
Step 9
Remove the skillet from the heat and stir in the lemon zest and chopped parsley.
Step 10
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
| Serving size | (1510.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1810.4 |
| Total Fat 65.9g | 0% |
| Saturated Fat 31.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1013.7mg | 0% |
| Sodium 5257.9mg | 0% |
| Total Carbohydrate 130.2g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 21.4g | |
| Protein 178.3g | 0% |
| Vitamin D 107.4IU | 0% |
| Calcium 1612.7mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 2204.9mg | 0% |
Source of Calories