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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 714.4
  • Total Fat: 41.3 g
  • Cholesterol: 158.0 mg
  • Sodium: 727.0 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 33.1 g

View full nutritional breakdown of chef John's LINGUINE ALFREDO WITH SAUTEE'D SHRIMP calories by ingredient
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chef John's LINGUINE ALFREDO WITH SAUTEE'D SHRIMP

Submitted by: LEFTHANDLUKE

Introduction

substantially fewer calories than traditional alfredo sauces made with heavy cream,this one is a little more guilt free,made with philly cream cheese...even if you don't like cream cheese,I can assure you this sauce does not taste like cream cheese in any way..creamy,smooth,and delectable.PREGO..In Italian means,(IT'S IN THERE)..ciao substantially fewer calories than traditional alfredo sauces made with heavy cream,this one is a little more guilt free,made with philly cream cheese...even if you don't like cream cheese,I can assure you this sauce does not taste like cream cheese in any way..creamy,smooth,and delectable.PREGO..In Italian means,(IT'S IN THERE)..ciao
Number of Servings: 4

Ingredients

    16 ez peel large shrimp
    8 oz.dry linguine pasta
    1 pkg. philly cream cheese light
    3 oz.butter or healthy margarine
    1 thick slice lg. onion
    3 garlic cloves
    (salt and pepper) to taste...
    smallest dash of nutmeg.
    a little extra flavor...some onion and garlic powder
    .75 cup 1% milk
    parmasan cheese at finish of saucing the cream cheese to thicken to desired consistancy
    .5 tsp. oregano and .25 tsp.basil,dried

Directions

3 qts. boiling water,sea salted...in a stainless 10" skillet melt the butter on low heat,add onion,garlic and shrimp,saute' for about 4-6 minutes remove shrimp and set aside....peel once cool...smash the cream cheese with the milk and whisk,add the oregane and basil place in skillit under very lo heat and heat thoroughly may need a splash more milk if too thick.a bit thicker than buttermilk is abought right..add the dash of nutmeg now ....throw on the pasta according to aldente instructions on the box....when the pasta is ready and plated,put the shrimp back into the alfredo to heat...thicken with the parmasan to desired consistancy....be carefull not to over do it or it will get sticky......if you do fix it with milk....
Ladel over the pasta,and serve with sundried tomato dressing garden salad,and crusty Italian bread........ciao down....LOL

Serving Size: 4 servings






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