Shrimp and Vegetable Alfredo

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 344.9
  • Total Fat: 6.6 g
  • Cholesterol: 172.6 mg
  • Sodium: 268.4 mg
  • Total Carbs: 44.2 g
  • Dietary Fiber: 6.7 g
  • Protein: 29.6 g

View full nutritional breakdown of Shrimp and Vegetable Alfredo calories by ingredient
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A much healthier version of alfredo A much healthier version of alfredo
Number of Servings: 4


    1/2 box of whole wheat linguine pasta
    2 cups uncooked mushrooms
    1 small box of frozen spinach, or 1 bag fresh spinach
    1 tbs extra virgin olive oil
    1 disc of babybel light soft cheese
    1 cup light cream
    1 tbs cornstarch mixed with 1/4 cup water
    1 lb raw shrimp, peeled and deveined, tails removed


Start a boiling pot of salted water for pasta, once you drop the pasta in, start the next step.

In a saute pan deep enough to add the pasta once it is finished, pour in olive oil and mushrooms. Cook mushrooms until brown. Add spinach and blend with mushrooms. Add the cream and cook about 5 min for it to begin reducing and thickening naturally. Once the cream is hot enough, rip up the babybel cheese and add to cream. Add seasonings to taste (i added kosher salt, pepper, and tabasco) Mix until melted. Add shrimp and toss until cooked through. Add cornstarch/water mix slowly. You may not have to add it all, just enough for the cream to thicken to an Alfredo consistency.

Drain pasta and add to skillet with all the goodies in it! Toss until well coated.

Number of Servings: 4

Recipe submitted by SparkPeople user MSFATAL.

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