Seafood Fettucini Alfredo

Don’t be fooled by the “Low-Cal” in the title of this dish. Yes, the recipe calls for 2% milk and low-fat cream cheese but I promise you, you won’t be able to taste the difference. Seriously. It’s wonderfully cheesy, creamy, and just downright tasty. Plus, it’s a quick weeknight dinner you could whip up in less than 30 minutes. Best of all, it really is low in calories. 🙂

Low-Cal Seafood Fettucini Alfredo (adapted from Food Network):

Yields 4 servings

12 ounces fettuccine
1 tablespoon unsalted butter
1 clove garlic, minced
Zest of 1 small lemon
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
2 tablespoons Neufchtel or low-fat cream cheese
3/4 cup grated Parmesan, plus more for topping
3 tablespoons chopped fresh parsley leaves
1 cup cooked seafood blend, optional
Kosher salt and freshly ground black pepper, to taste

In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup pasta water and drain well.

While the pasta is cooking, melt the butter over medium heat in a large saucepan.

Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute.

Add the flour and cook, stirring with a wooden spoon, until incorporated, about 1 minute.

Whisk in the milk and 3/4 teaspoon salt; cook, whisking constantly, until just thickened, about 3 minutes.

Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute.

Stir in the chopped parsley.

Add the pasta, 1/4 cup of the reserved cooking water and the seafood blend, if using. Gently toss to combine, adding more cooking water as needed to loosen; season with salt and pepper, to taste.