Fettuccini Recipe
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| Mon, 03-05-2007 - 8:10am |
Here was last night's dinner selection. I know Sassy and Nancy has asked that I post this so here it is! The only thing I might do differently is use less cornstarch to make the sauce a little thinner.
Light Fettuccine Alfredo with Shrimp
Ingredients:
1 lb spinach fettuccini
2 cups fat free half and half
2 Tbsp cornstarch
¾ tsp garlic salt
¼ tsp ground nutmeg
½ cup shredded Asiago cheese
1 Tbsp Dijon mustard
1 cup frozen peas, thawed
2 Tbsp olive oil
1 ¾ lb jumbo shrimp, shelled and deveined
Directions:
1. Bring a large pot of lightly salted water to boil over high heat. Prepare pasta following package directions.
2. Meanwhile, mix ¼ cup of the half and half with the cornstarch, stir well and set aside. In a medium size saucepan, add the remaining 1/34 cups half and half and place over medium high heat. Stir in ½ tsp garlic salt and the nutmeg. Bring to a simmer and stir in the cornstarch mixture; cook for 30 seconds or until slightly thickened.
3. Take sauce off heat and whisk in the cheese and mustard until smooth. Stir in the peas. Keep warm.
4. Heal olive oil in a large skillet over medium high heat. Add shrimp and remaining ¼ tsp garlic salt; cook for 3 minutes per side until cooked through. Stir cream sauce in to skillet with shrimp; add pasta and toss to coat.
Per serving: 445 calories; 10 g fat (2 g saturated); 31 g protein; 56 g carbohydrate; 3 g fiber; 733 mg sodium; 170 mg cholesterol

"Make Choices that bring you joy" cl-Patty