Healthify classic fettuccine Alfredo by adding protein-rich shrimp and using whole-wheat noodles instead of white for extra fiber. The full flavor of Asiago cheese is great in this quick and comforting dish, but any hard Italian cheese, like Parmigiano Reggiano or Romano, will work well too.
Makes 4 servings
- 8 ounces whole-wheat linguine
- 2 cups reduced-fat milk, divided
- ¼ cup all-purpose flour
- 1 tablespoon butter
- 2 cloves garlic, minced
- 12 ounces medium shrimp (31-40 count), peeled and deveined
- ½ teaspoon salt
- Pinch of ground nutmeg
- 1 cup grated Asiago (or other)cheese, divided
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
- Cook linguine according to package directions. Drain well.
- Meanwhile, whisk ½ cup milk and flour in a small bowl until smooth. Set next to the stove. Melt butter in a large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, until mostly pink on the outside, 2½ to 3 minutes. Add the remaining 1½ cups milk, salt, and nutmeg to the pan. Bring to a simmer, stirring occasionally. Add the reserved flour-milk mixture; cook, stirring constantly, until thickened, 1½ to 2 minutes. Remove from heat and stir in ¾ cup Asiago and lemon juice.
- Divide the linguine among 4 bowls. Top each with ¾ cup of the shrimp sauce. Garnish each with 1 tablespoon of the remaining Asiago and 1 tablespoon parsley.
Serving size: 1¼ cups
Per serving: 492 calories; 16 g fat(9 g sat); 6 g fiber; 55 g carbohydrates;34 g protein; 75 mcg folate; 162 mg cholesterol; 8 g sugars; 0 g added sugars.