Go Back
+ servings
Pasta alfredo with shrimp and vegetables in a skillet. A pair of chopsticks is swirling a bite-sized portion of pasta out of the skillet.

Lightened-Up Shrimp Fettuccine Alfredo

Katerina | Diethood
Wholesome fettuccine pasta is tossed with buttery shrimp and crisp-tender veggies, all in a creamy sauce that's light on calories, but big on taste. It's a 30-minute meal the whole family will devour!
Servings : 6
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 12 ounces fettuccine
  • 1 bag (12 ounces) frozen peas and broccoli
  • 4 tablespoons vegan butter (I used Earth Balance)
  • 4 cloves garlic , minced, divided
  • 1 pound large shrimp (about 16), shelled and deveined, tails removed
  • salt and fresh ground pepper , to taste
  • 1 tablespoon olive oil
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1 cup skim milk
  • 1/2- cup shredded Parmesan cheese
  • salt and fresh ground pepper , to taste

Instructions
 

  • Prepare fettuccine pasta according to package directions; add frozen veggies the last 5 minutes of cooking.
  • In the meantime, add butter to a large nonstick skillet and melt over medium-high heat; add half of the minced garlic to butter and cook for a few seconds, or until fragrant.
  • Add shrimp; season with salt and pepper and continue to cook for 2 minutes.
  • Flip the shrimp and cook until fully pink and cooked through, about 2 more minutes.
  • Transfer the shrimp to a bowl and set aside.
  • Add olive oil to the pan and heat it up.
  • Add garlic and saute for about 30 seconds, stirring occasionally, until fragrant.
  • Sprinkle with flour, and stir to combine.
  • Cook for an additional minute to cook the flour, stirring occasionally.
  • Using a whisk, start to slowly add vegetable broth to the pan, whisking to combine until smooth.
  • Whisk in milk, and bring the mixture to a simmer.
  • Let cook for an additional minute, or until thickened.
  • Stir in parmesan cheese, salt, and pepper; continue to cook until the cheese melted.
  • Drain pasta and veggies.
  • Add the shrimp, cooked pasta, and veggies to the sauce; toss well to combine and continue to cook until heated through, about 3 minutes.
  • Remove from heat and let stand couple of minutes.
  • Serve.

Notes

RECIPE SOURCE: DIETHOOD

Nutrition

Calories: 422 kcal | Carbohydrates: 46 g | Protein: 27 g | Fat: 13 g | Saturated Fat: 3 g | Cholesterol: 246 mg | Sodium: 961 mg | Potassium: 280 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 625 IU | Vitamin C: 3.7 mg | Calcium: 275 mg | Iron: 3 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Italian
Keyword: healthy alfredo sauce, healthy dinner ideas, healthy shrimp recipes