I’m not gonna lie. If Rocco had been in my kitchen the day I tried this recipe for the first time, I’m pretty sure I would have given him a big, fat kiss on the forehead! Fettuccine Alfredo has always been a forbidden food around my house because the traditional way of making it is LOADED with fat and calories (therefore has never been favorable to the hips, thighs, or abs). This recipe is a true blessing in my life and I’m so happy to know that I can actually eat this meal without the guilt! I usually make it with shrimp, but it’s also fabulous with grilled chicken strips. I must say, I was amazed at the amount of sauce that ends up covering the pasta. I was quite skeptical in thinking that the only way to have the calorie and fat count so low must be because there isn’t a lot of sauce. No, no, no! There is PLENTY of sauce and this made me that much happier! And, as a heads up, not all grocery stores carry 2% Greek yogurt. However, it is always stocked at Good Earth and the Sunflower Market (for those of you who live in Utah). The 2% Greek yogurt helps add to the creaminess of the the dish and I do not recommend going with 0% fat yogurt (which tends to be easier to find in traditional grocery stores). Do not worry though. . . the extra trip to the extra grocery store is beyond worth it (in my humble opinion!). Thanks again to Josie for the great photo!
Fit Fettuccine Alfredo with Shrimp
Adapted from Rocco Dispirito’s, “Now Eat This! Diet”
6 oz. whole wheat fettuccine
1 lb. shrimp, peeled and deveined, tails removed
2 tsp. butter
3 garlic cloves, minced
2 tsp. cornstarch
2 grates of a nutmeg
3/4 cup low-fat, low-sodium chicken broth
1/2 cup grated Parmesan cheese
3/4 cup 2% Greek yogurt (such as Fage Total)
Freshly ground black pepper
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions. In the last few minutes of cooking, add the shrimp and cook until the shrimp is pink and no longer translucent; drain.
While the pasta is cooking, melt the butter in a large nonstick sauté pan over medium heat. Add the garlic and cook until it is fragrant, about 2 minutes.
Meanwhile, combine the cornstarch and nutmeg grates in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the sauté pan, raise the heat, and bring the sauce to a simmer, whisking occasionally. Whisk in 1/4 cup of the cheese until it has melted. Remove the sauté pan from the heat and whisk in the yogurt until the sauce is smooth.
In a large bowl, toss the cooked fettuccine and shrimp with the sauce. Season with salt and pepper to taste, if desired. Top the pasta with the remaining 1/4 cup cheese and chopped parsley, divide amongst 4 plates, and serve.
Nutritional Information (Per Serving)
Fat: 8.2g (3.9g = Sat.)