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.
Serve immediately, garnished with Parmesan.