Low Fat Shrimp Fettuccini Alfredo

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Restaurant Alfredo sauce is delicious, but there’s so much extra and unnecessary fat. This recipe keeps the fat where you need it – in the parmesan cheese, but replaces butter with olive oil and heavy cream with skim milk. My husband was shocked that I was still able to get the flavor and richness in the finished product. I also used homemade zoodles to add more veggies. Although I took the photo before, we also added in some vegetable-based fettuccini.

Low Fat Shrimp Fettuccini Alfredo
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Low Fat Shrimp Fettuccini Alfredo

Recipe by The Cooking LawyerCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Ingredients

  • 3 Zucchinis, spiraled using a food processor – or purchase a package of Zoodles (zucchini cut into spaghetti-like noodles)

  • 1 lbs. or shrimp, cleaned and deveined

  • 1 lbs. fettuccini, optional – see note

  • Salt

  • Sauce

  • 2 TBS olive oil

  • 2 TBS flour – see note to make gluten-free

  • 2 cups fat-free milk

  • 2 cups chicken broth – see note to make vegetarian/pescatarian

  • 5 cloves of garlic, grated on a microplane

  • 1/2 tsp onion powder

  • 1/2 tsp dried basil

  • 1/2 tsp dried parsley

  • Dash of crushed red pepper

  • 1 cup of grated parmesan cheese

  • Salt and pepper, to taste

Directions

  • I made this as a two pot meal – one for the sauce, shrimp and zoodles, and another to cook the pasta. I started bringing the water to a boil at the same time that I made the sauce, then everything was ready at the same time.
  • If you are not using store-bought zoodles, begin by cutting the ends of your zucchini. Then use the spiralizing attachment to your food processor to create zoodles. Sprinkle the zoodles with salt and put in a bowl to the side.
  • If your shrimp are not already cleaned and deveined, begin by cleaning to remove the tails and veins. Put in a colander and put to the side as you make the sauce to make sure any extra water is drained and removed.
  • Add water to a pasta pot for the fettuccini. Salt the water, and bring to a boil.
  • In another large pot, add the olive oil and heat over medium for 1-2 minutes.
  • Add the flour, and stir to create a paste. Cook for an additional minute.
  • Add the garlic and spices (onion powder, basil, parsley, and crushed red pepper) to the pot.
  • Add the milk and chicken broth to the pot. You need to stir constantly so that the milk does not scorch. I also tend to keep the heat on the lower side to prevent scorching. Just keep stirring it.
  • You will see the sauce begin to thicken. As you stir, you will also feel the sauce change consistency. Keep cooking until the sauce is thickened about 15 minutes.
  • Add the parmesan cheese and stir well. Taste for seasoning. Add salt or pepper.
  • Once the sauce is thickened, add the pasta to the water so it will be done by the time the shrimp and zoodles are done cooking.
  • Once the sauce it thick, add the zoodles to the pot.
  • After the zoodles are softened, about five minutes, add the shrimp. The shrimp do not take long to cook. Everything should be ready at the same time.
  • To serve, add the pasta into the large pot, and mix well.

Notes

  • You can make this recipe gluten-free by substituting the flour with corn starch.
  • You can substitute the shrimp with chicken – or use both!
  • You can substitute the chicken broth with vegetable broth.
  • Cut out the carbs by replacing the fettuccini entirely with the Zoodles.

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