Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic


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Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, loads of Parmesan Cheese and pasta.  To make this a little healthier  I replaced the heavy cream with light cream cheese melted in chicken stock and wine. The roasted garlic and sun dried tomatoes add a lot of flavor without adding a lot of calories. I used fettuccine noodles for this dish but feel free to switch it up with brown rice noodles if you are gluten-free or even spiralized veggie noodles to make it even lighter.

 

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic
Recipe Source: A Vintage Kitchen

serves  4

  • 1 tsp. olive oil
  • 2 whole heads of garlic, roasted and peeled
  • 4 oz. light cream cheese, cut into cubes ( let the cream cheese come to room temp.)
  • 1 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup grated Parmesan plus extra for garnishing
  • 1/4 cup. oil-packed sun-dried tomatoes drained and patted dry with a paper towel
  • 1 lb. med. raw shrimp, peeled and deveined
  • 12 oz. uncooked fettuccine noodles
  • salt and fresh cracked black pepper
  • Chopped fresh parsley and freshly grated cheese for finishing

 

Directions:

 

  1.  Cook fettuccine according to package directions, drain and keep warm. Heat olive oil in a large skillet over medium heat. Pat shrimp dry with paper towel and season lightly with salt and pepper. Add shrimp to pan and saute until they are just cooked all the way through, about 3 minutes. Remove shrimp from pan and set aside.
  2. Add wine, chicken stock, roasted garlic cloves, and sun-dried tomatoes to pan. Bring to a boil and boil for one minute. Whisk in cream cheese. The sauce will look really lumpy at first but will get smooth as the cream cheese melts. Reduce heat and let cook until cream cheese has melted into the sauce and the sauce is thickened. Stir in Parmesan cheese. Add shrimp to the sauce, heat until shrimp are hot. Season to taste.
  3. Toss pasta with the sauce and garnish each portion with parsley and cheese.

 

* Note: To roast garlic: Cut the top 1/4 off a whole head of garlic, to expose the cloves. Place on a piece of aluminum foil, season lightly with salt and pepper, drizzle with a little olive oil. Wrap in foil, and bake in a preheated 350-degree oven until soft and caramelized – 45 minutes to 1 hour.

Tags: Shrimp, Seafood, Pasta, Dinner, Alfredo, Light recipes

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4 thoughts on “Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic

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  4. Pingback: Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic — A Vintage Kitchen | My Meals are on Wheels

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