My Less Fattening Shrimp Alfredo |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I came up with this version of a creamy sauce that wasn't as fattening as classic alfredo, but I think it's just as satisfying. I also added some herbs to it for a different taste. I served with steamed broccoli on the side. Read more . Very delicious! (If I say so myself) Ingredients:
8 oz. pasta of your choice; i used mini farfalle |
1 tsp. minced garlic (or more) |
1 8oz. block of light cream cheese |
30 (or more or less) shrimp (31-40 size) i used frozen raw, deveined, tail on |
1 can chicken broth |
1/4 cup grated parmesan (or more, if you like) |
1 tsp dried basil (or to taste) |
1/2 tsp dried thyme (or to taste) |
1 tsp lemon juice (optional) |
1/2 tsp. pepper (optional) |
salt to taste |
Directions:
1. Thaw shrimp (if frozen) in cold running water, and remove tail
2. Cook pasta according to directions al dente
3. Meanwhile drizzle a little olive oil in large non stick skillet
4. Cook shrimp 2 minutes on each side, then remove and set aside
5. Add minced garlic and saute 1 minute (or more)
6. Add chicken broth and bring to boil
7. Remove from heat (or turn off burner, if using gas (what I do)
8. Add block of cream cheese and work it in till dissolved ( I use the back of my spoon, pressing down and moving the cheese around the pan till it's soft enough to gradually break up)
9. When cheese is all mixed in, return to simmer
10. Add the grated parmesan
11. Add basil, thyme and salt and pepper
12. When pasta is done, return shrimp to the sauce along with the pasta
13. If using, add lemon juice
14. Stir till incorporated and shrimp is fully heated.
15. Enjoy!
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