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Shrip Fettuccine Alfredo The Lighter Version

Here’s another pasta dish that is reduced fat. This’ll be tasty! Fix it for day and let me know what he thinks.

Prep
Cook
Serves 4people
Ingredients
1
(9 oz) package refrigerated fettuccine
1
lb peeled and deveined medium shrimp
2
green onions, chopped
2
garlic cloves, minced
2
tsp olive oil
1/2
cup (2 oz) grated Parmigiano-Reggiano cheese
1/3
cup half-and-half
3
tbsp (1 1/2 oz) 1/3-less-fat cream cheese
1/4
tsp freshly ground black pepper
2
tbsp chopped fresh parsley
Directions
1.
Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.
2.
Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and shrimp mixture. Sprinkle with parsley.

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