Sounds decadent, right? It actually wasn't! Well, ok, it was still pasta, but it was a light version of the sauce, from Cooking Light magazine. We were pretty happy with it for dinner tonight, so I'll pass along the recipe:
Shrimp Alfredo Pasta
1 lb. fettuccine
1 Tbsp. butter
1 clove garlic, minced
1 Tbsp. flour
3/4 c. 2% milk
3/4 c. fat-free half and half
pinch ground nutmeg
3/4 pound cooked shrimp
3/4 c. grated fresh Parmesan cheese
salt and pepper to taste
Cook the pasta. While it's cooking make the sauce: Melt butter in skillet, add garlic and cook until just brown (less than 1 minute). Stir in flour. Add milk and half-and-half slowly, stirring with a whisk. Add nutmeg. Cook 8 minutes, stirring often, until thickened and bubbly. Add shrimp and Parmesan cheese, stir until well blended. Add salt and pepper to taste. If sauce is too thick, add some pasta water to adjust. Toss with pasta, serve.
Makes 6 servings. One serving: 477 calories, 14 g. fat.
To keep the pasta portions small, I also sauteed some zucchini in a little olive oil, garlic, salt, pepper. Served it on the side.
Marty liked it, said he'd like even more veggies added to the pasta. We do another shrimp pasta w/pesto recipe that has lots of veggies in it, so I think he's thinking of something like that. I'll post that one of these days.
Oliver liked it, especially the zucchini! He kept asking for more, to the point where we were giving him some off our plates.
I thought it was good. The sauce just kind of sticks to the pasta, so it's not real saucy at all. If you like more sauce, you'd want to make more (or make less pasta for it to go on). But I think part of the idea is that it shouldn't be swimming in sauce to be healthier.