Fettuccine Alfredo
Source of Recipe
Jacobs Granny
List of Ingredients
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)
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