Low Sodium Fettuccine Alfredo with Shrimp
Elevate your pasta night with this irresistibly creamy yet heart-healthy Low Sodium Fettuccine Alfredo with Shrimp. Perfectly al dente fettuccine is tossed in a luscious, low-sodium Alfredo sauce made with unsalted butter, low-sodium chicken broth, and freshly grated Parmesan cheese. A hint of nutmeg adds warmth, while garlic infuses bold flavor—all without the extra salt. Tender, pan-seared shrimp with a splash of bright lemon juice crowns this dish, offering a protein-packed twist. Made in just 40 minutes, this indulgent meal is ideal for those watching their sodium intake without sacrificing flavor. Garnished with fresh parsley, it’s as stunning as it is delicious—perfect for weeknight dinners or special occasions.
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Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Low-sodium chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Black pepper
- 0.125 teaspoon Nutmeg, freshly grated
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Directions
Step 1
Bring a large pot of water to a boil. Add the fettuccine and cook until al dente, about 10-12 minutes. Drain and set aside.
Step 2
In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 3
Pour in the low-sodium chicken broth and bring to a simmer. Stir in the heavy cream and bring back to a simmer.
Step 4
Reduce the heat to low and gradually add the grated Parmesan cheese, stirring constantly until the cheese melts and the sauce is smooth.
Step 5
Season the Alfredo sauce with black pepper and a pinch of freshly grated nutmeg. Keep the sauce warm over low heat.
Step 6
In another skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque.
Step 7
Squeeze lemon juice over the shrimp and toss to coat.
Step 8
Add the cooked fettuccine to the Alfredo sauce and toss to combine.
Step 9
Taste and adjust the seasoning if necessary, being mindful of maintaining a low sodium content.
Step 10
Divide the pasta among plates and top with cooked shrimp.
Step 11
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
| Serving size | (1442.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3277.9 |
| Total Fat 167.7g | 0% |
| Saturated Fat 83.5g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 1267.8mg | 0% |
| Sodium 2378.9mg | 0% |
| Total Carbohydrate 256.6g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 13.8g | |
| Protein 186.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1102.0mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 1317.6mg | 0% |
Source of Calories