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Fettuccine Alfredo

Source of Recipe

Jacobs Granny


Recipe Introduction

Note from original author: This low-fat pasta recipe calls for tossed shrimp with fettuccine & a creamy Alfredo sauce made with fat-free half & half.

List of Ingredients

Light Fettuccine Alfredo (low-fat)


1 lb egg fettuccine or a combination of egg & spinach
2 cups fat-free half & half, divided
2 tablespoons cornstarch
3/4 teaspoon garlic salt, divided
1/4 teaspoon ground nutmeg
1/2 cup shredded Asiago cheese
1 tablespoon dijon mustard
1 cup frozen peas, thawed
2 tablespoons olive oil
1 3/4 lbs jumbo shrimp, shelled & deveined
additional Asiago cheese & fresh basil for garnish, if desired



Recipe


Bring a large pot of slightly salted water to a boil over high heat.

Prepare the pasta according to the package direction, stirring frequently.

Drain.

Meanwhile, mix 1/4 of the half & half with the cornstarch.

Stir well, then set aside.

In a medium-size saucepan, add the remaining 1 3/4 cups of the half & half, then place the saucepan over medium-high heat.

Stir in 1/2 teaspoon of the garlic salt, along with the nutmeg.

Bring to a simmer & stir in the cornstarch mixture.

Cook for 30 second or until the sauce is slightly thickened.

Take the sauce off the heat & whisk in the cheese & the mustard.

Mix until the mixture is smooth.

Then, stir in the peas.

Keep warm.
Heat the olive oil in a large skillet over medium-high heat.

Add the shrimp & the remaining 1/4 teaspoon of garlic salt.

Cook for 3 minutes per side until they are cooked through.

Stir the cream sauce into the skillet with the shrimp.

Then, add the pasta & toss to coat.

Serve immediately with additional cheese.

Garnish with fresh basil, if desired.

Nutrition (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)