LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
REDUCED FAT SHRIMP ALFREDO
We love Alfredo Sauce and also have to watch the fat content. Smart Balance Margarine makes a spread with 67% vegetable oil that you can use in cooking and that's what I used.
Provided by carole in orlando
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Make a Bechamel Sauce by melting the margarine in a pan, adding the flour and making a smooth mixture.
- Slowly add the milk and stir constantly with a whisk until well blended and of the thickness you desire.
- Add as much Parmesan cheese as you like, we thought 3/4 Cup was enough and let it melt and blend with the Bechamel Sauce.
- Defrost the shrimp in cold water, remove the tail if necessary, and add to the Alfredo Sauce until heated.
- Do not over cook as the shrimp with toughen.
- Cook the pasta as directed on the package, mix the pasta and Alfredo Sauce and serve with garlic bread and a tossed salad.
Nutrition Facts : Calories 559.7, Fat 14.5, SaturatedFat 7.3, Cholesterol 167.9, Sodium 444.2, Carbohydrate 74.1, Fiber 0.1, Sugar 0.2, Protein 31.9
SHRIMP ALFREDO
Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.
Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
REDUCED FAT ALFREDO SAUCE
This sauce is lower in fat than traditional Alfredo Sauce but full of flavour. Great as a side with grilled chicken or double it for a meal with meat filled pasta.
Provided by PrincessCalynn
Categories Sauces
Time 10m
Yield 4 sides, 4 serving(s)
Number Of Ingredients 6
Steps:
- The key here is patience, add all ingredients gradually!
- Melt butter in sauce pan on stove top with medium heat.
- Gradually whisk in flour.
- This will create a yellow paste.
- Gradually add milk, whisking until incorporated and no lumps are present.
- Continue to whisk until hot.
- Usually 3-5 minutes.
- The longer you cook the base (without the cheese) the thicker the sauce will be.
- Add parmesan slowly, again whisking until incorporated.
- Add crushed garlic and pepper.
- Cook for 2 minutes or until cheese is melted.
- Remove from heat.
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