Fettuccine Alfredo with shrimp
- Number of Servings: 4
Ingredients
8 oz. whole wheat fettuccine3/4 lb. large shrimp (peeled and deveined, tails removed)1 cup frozen peas2 tsp. unsalted butter3 garlic cloves, minced2 tsp. cornstarch2 grates of a nutmeg3/4 cup lowfat, low-sodium chicken broth1/2 cup grated parmigiano-reggiano3/4 cup 2% greek yogurtsalt and frehly ground black pepper
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions. In the last few minutes, add the shrimp and peas and cook until the shrimp is pink; drain. While pasta is cooking, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook about 2 minutes. Meanwhile, combine cornstarch and nutmeg in a bowl. Whisk in chicken broth unil smooth. Pour mixture into the saute pan, raise heat and bring the sauce to a simmer, whisking occasionally. Whisk in 1/4 cup of the cheese until it has melted. Remove pan from heat and whisk in yogurt until sauce is smooth. In a large bowl, toss fettuccine, shrimp and peas with sauce. Season with salt and pepper to taste. Top pasta with remaining 1/4 cup cheese and serve.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FROGGY1972.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FROGGY1972.
Nutritional Info Amount Per Serving
- Calories: 402.8
- Total Fat: 7.7 g
- Cholesterol: 142.6 mg
- Sodium: 501.4 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 7.7 g
- Protein: 36.7 g
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