Recipe

It Wont Kill You Shrimp And Vegetable Fettuccine Alfredo Recipe

	Keeperrox / All my dishes 1 year, 2 months ago This was created mostly in desperation. My husband wanted Fettuccine Alfredo for dinner, and I didn’t want to drop dead of a heart attack right there in the kitchen. You can substitute other vegetables for the broccoli and squash if you’d like,... More Prep:10m Cook:30m Servings:6	Keeperrox
	shrimp fettuccine alfredo

Does this look good? Yeah! / Nope

Fans

lasaf

mamalou

fizzle3nat

Ingredients

1 lb shrimp, peeled and deveined

2 cloves garlic, minced

1 tbsp butter

1 tbsp olive oil

1 small zucchini, half inch cubes

1 small yellow squash, half inch cubes

1 large head of broccoli, cut into florets

Kosher salt and freshly ground black pepper

2 cups fat-free half & half

Freshly grated nutmeg; to taste

½ tbsp white pepper

¾ cups regular half & half

2.5 tbsp cornstarch

½ cup grated Asiago cheese

12 oz. fettuccine

Directions

Bring a large pot of salted water to a boil for the broccoli and pasta. Once water boils, add broccoli. Allow to blanch about 3-4 minutes. Remove from water and allow to cool slightly on a plate. (DO NOT shock in ice water. The broccoli will never get warm enough to eat once it is added to the pasta.)

Meanwhile, in a large pan (14 inch) melt butter over medium heat. Add oil, shrimp (seasoned with salt and pepper), and garlic. Sauté until shrimp is mostly cooked through, about 2 minutes per side. Remove shrimp from pan, increase heat to medium-high, and add squash to pan. Allow to brown, stirring only once or twice, about 7 minutes. Transfer to plate with broccoli. Wipe pan clean (deglaze first if necessary).

Return pan to heat, add 2 cups of fat-free half & half, nutmeg, and pepper, and bring to a simmer. Whisk together the regular half & half and cornstarch to create a slurry. Add slurry to pan, and continue to simmer until the sauce reaches a desired consistency; about 10 minutes. Turn off heat (do not remove yet) and stir in cheese.

Cook pasta for the length given for al dente on package. Reserve about 1 cup of pasta cooking water.

Combine pasta, shrimp, and vegetables in a large serving bowl. Use pasta water by the tablespoonful to loosen sauce if needed. Pour sauce over pasta, tossing to coat. Serve immediately.

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Comments

linspj 1 year, 2 months ago said:
Certainly healthier than regular alfredo sauce! :-) Passing it on to my daughter who loves both shrimp and alfredo. Interesting combo!! The Italians never put cheese with their seafood! I say, the more cheese , the better!!

lasaf 1 year, 2 months ago said:
What a great way to enjoy something that used to be bad. I have to try this. Thanks. L.

keeperrox 1 year, 2 months ago said:
Yeah, I actually usually stick to the no cheese with seafood rule, but hubby's whining about wanting Shrimp Alfredo won out, and I'm glad it did. I just had the leftovers for lunch today. It obviously won't be a dish I make often because I'm sure it's still quite above what I usually eat as far as fat. I'm sure I could reduce the fat grams even further, but it would affect the flavor drastically. As is, it was delicious though!

fizzle3nat 1 year, 2 months ago said:
Great idea! Thanks for sharing. - Natalie

leonora5 3 months ago said:
Very clever adaptation! Yummy.

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