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




Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, lots of Parmigiano Cheese and pasta.  Delicious? Yes!   Figure friendly? No!   A couple of months ago, I would have had no problem inhaling a big bowl of this buttery, cheesy goodness, but times have changed and I am now really trying to be aware of every bite of food that I eat. Whenever I am contemplating eating higher calorie foods, I ask myself - " Is it worth the calories?" The answer is almost always no. I have discovered that I can make a healthier, lower calorie version of almost any dish that I am craving, that tastes just as good- if not better- than the original.



Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic
serves: 3 to 4

1 tsp. olive oil
2 whole heads of garlic, roasted and peeled
4 oz. light cream cheese, cut into cubes ( let cream cheese come to room temp.)
1 cup dry white wine
1/2 cup low-sodium chicken stock
1/2 cup grated Parmigiano, 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 garnishing

 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. 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. Toss pasta with the sauce and garnish each portion with parley and cheese.

*Note: I think leftover diced turkey would be delicious in place of the shrimp.

** 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 preheated 350 F oven until soft and caramelized - 45 minutes to 1 hour.


Tags: Shrimp, Seafood, Pasta, Main

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