Shrimp Fettuccine Alfredo Light Food

SHRIMP ALFREDO FETTUCCINE

Steps:

• In a 6-qt. stockpot, cook fettuccine according to package directions. Drain; return to pot., Meanwhile, in a large skillet, heat butter over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour, salt and pepper until blended; gradually stir in cream. Bring to a boil, stirring constantly; cook and stir 2-4 minutes or until thickened., Stir in shrimp, lemon zest and lemon juice; cook 3-4 minutes or until shrimp turn pink. Stir in cheese and parsley. Add to fettuccine; toss to combine.

SHRIMP FETTUCCINE ALFREDO

Steps:

• In large pot of boiling water, cook fettucini until it's al dente, about 10 minutes.
• Drain well, and return to pot.
• Mean while, whisk cornstarch into milk and set aside.
• On medium heat, heat oil and butter in a large frying pan.
• Cook garlic for about 5 minutes or until soft but not browned.
• Mash soft garlic with the back of a fork.
• Add peeled shrimp and onions.
• Cook just until shrimp turns pink, about 1 1/2 minutes (shrimp will continue to cook as you add the rest of the ingredients).
• Briefly stir milk mixture and pour into frying pan.
• Cook, stirring constantly, until slightly thickened, about 2 minutes.
• Pour mixture over fettucini.
• Sprinkle with Parmesan cheese.
• Add salt and pepper to taste.
• Stir to combine.

LOW-CAL FETTUCCINE ALFREDO

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.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
• When sauce has thickened, combine with cooked pasta noodles; serve hot.

SHRIMP FETTUCCINE ALFREDO PASTA BAKE

Steps:

• Bring a large pot of water to a boil over medium high heat. Add fettuccine and 1 teaspoon salt into the boiling water to cook according to package instructions until al dente (in other words, firm to the bite). Fresh fettuccine takes a shorter time to cook thoroughly, about 3 minutes.
• Drain the fettuccine in a colander to be added into the skillet directly without rinsing.
• Heat olive oil in a large cast-iron skillet over medium high heat for 2 minutes until oil starts to sizzle and shimmer. Add shrimp and cook until they turn orange, stirring frequently, about 2-3 minutes. Add garlic, onions and parsley and stir well. Cook for 2-3 minutes until fragrant and onions are soft and translucent.
• Add melted butter, cream cheese and heavy whipping cream. Stir well and cook for about 2 minutes until the mixture forms into a uniform texture. Stir in Parmesan cheese and black pepper. Stir well for 1 more minute to combine all ingredients. You will notice the mixture start to thicken a bit. (You can used also store-bought alfredo sauce instead and simply add in the sauce at this stage instead of the ingredients added in this step).
• Turn off the heat and leave the sauce mixture in the skillet. Add the cooked fettuccine and toss well to combine. Sprinkle salt flakes on top to taste. If you are not doing the pasta bake, you can serve the pasta immediately at this point.
• For the pasta bake, add pieces of fresh mozzarella evenly on top of fettuccine. Transfer the skillet to the oven and broil on high for 2-3 minutes, until the cheese melts and browns. Keep a close eye on the pasta because things can happen very quickly in the broiler.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add half-and-half. Bring to a boil; cook and stir for 1 minute or until thickened. Drain fettuccine; stir into pan. Stir in the shrimp, cheese and salt; heat through. Sprinkle with parsley before serving.

FETTUCCINI ALFREDO - LIGHT EDITION

Steps:

• Cook fettuccine. Drain and return to pot.
• While you are cooking the pasta, prepare the sauce. Melt butter in a medium saucepan over medium heat.
• Add garlic and sauté for 1 minute.
• Mix the milk and flour together until smooth. Add to garlic.
• Increase heat to medium high. Cook and stir until it is bubbling and thickened. 4 - 5 minutes.
• Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 -2 minutes, until cheese is melted.
• Stir in chicken or shrimp and sour cream.
• Cook until heated through.
• Pour sauce over fettuccine and toss to coat.
• Enjoy!

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.