linguine with lemon alfredo shrimp
Linguine with Lemon Alfredo Shrimp
This bright and lemony shrimp pasta dish was inspired by traditional Alfredo but comes in at only a fraction of the fat and calories. Reduced-fat cream cheese adds body to the sauce, while Parmesan cheese adds its signature robust flavor. This recipe calls for brown rice pasta, which is gluten-free, but if gluten is not a concern for you feel free to serve this sauce over regular linguine or fettucine—or any pasta you like!
Ingredients:
- 1 ¾ cups whole milk
- 5 cloves garlic, peeled and smashed
- ⅔ cup finely grated parmesan cheese
- 1 ounce reduced-fat cream cheese, cut into pieces
- 1 teaspoon grated lemon zest
- 8 ounces brown rice linguine or fettuccine pasta
- 2 teaspoons extra-virgin olive oil
- 12 ounces medium shrimp, peeled and deveined
- ½ cup frozen green peas, thawed
- 2 tablespoons chopped fresh flat-leaf parsley
- lemon wedges for serving
Directions:
- Combine milk and garlic in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced to 1 1/4 cups, about 10 minutes. Remove from heat; process with an immersion blender (or a high-powered blender) until smooth, about 1 minute. (Use caution when pureeing hot liquids.) Stir in Parmesan, cream cheese and lemon zest until smooth and melted. Cover to keep warm.
- Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Rinse with warm water.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring often, until opaque, about 3 minutes. Add the Parmesan sauce, pasta and peas; toss to coat. Add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Divide among 4 bowls and sprinkle with parsley. Serve with lemon wedges.
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