A much lighter, 300-calorie-per-serving version. Still just as creamy and tasty!
(Makes about 4 servings)
iNGREDiENTS:
- 1 TBSP. extra virgin olive oil
- 4 cloves garlic, minced
- 2 cans mushrooms, or 1 cup freshly sliced
- 2 cups broccoli, chopped
- 1 cup white cooking wine, or chicken broth
- 5 ounces fat-free cream cheese
- 4 TBSP. parmesan cheese
- 2 TBSP. whole wheat flour
- about 1 tsp. each of: oregano, parsley, salt, pepper
- about 40 large shrimp, thawed with tails peeled off (i like the frozen, pre-cooked kind for $5 at walmart.)
- 4-6 ounces whole wheat fettucini noodles
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Heat a large saucepan over medium heat and add the olive oil. Wait a few minutes, then add the garlic to saute. As soon as garlic changes to a golden yellow color, add the broccoli and mushrooms. One by one, add the cooking wine, cheeses, and whole wheat flour gradually. After everything is uniformly mixed, add the spices. Toss in the shrimp and turn heat down to medium-low heat and simmer, stirring occasionally. Cook fettucini noodles on the side. Drain noodles and serve immediately (the alfredo mixture cools off pretty fast). A side salad or caesar salad go great alongside the meal.
Cool stylish photos! Looks yummy too. I like lighter versions of alfredo sauce - the original always tastes too heavy for me. If I'm eating heavy cream, I want it to be in a dessert! Can't wait to see you again at Christmas.
ReplyDeletethanks! and yes, alfredo has a good delicious flavor but soooo fattening. i can't wait to see yall as well!
ReplyDeletewe are still trying to get quinoa from the store to make your last one haha. this looks good too! see you sooooooon
ReplyDelete