LIGHT Shrimp Fettucine Alfredo

Good Morning! Rise and Shine. 🙂

20 weeks. Really? There is a part of me that says, “Wow…this pregnancy is flying by.” And then, there’s this other part of me that screams, “That’s IT?!” Whatever the case, we are half way there…half way to Christmas…half way to a baby we hope is our greatest gift yet. While yesterday marked 20 Weeks, today is our “Official” Ultrasound at UIHC. I’m nervous. I’m excited. I’m ready to take a another peak at this blessing we know as Baby B3. Will our ultrasound with Abbey prove right again? Is Beau sending us another little boy? Most importantly, will he be healthy? Prayers sent. Fingers crossed.

Unlike my pasta cravings when I am NOT pregnant, the first trimester brought an interesting craving for me…ALFREDO. Fortunately, I was sharp enough (despite the extreme exhaustion) to look up a “healthier” alfredo…or at the very least, a “lower cal…lower fat” option. To my surprise, this Cooking Light recipe hit.the.spot. In fact, I’ve whipped it up a couple of times for friends as well. And, there were “thumbs up” all around!

If you, like me, suddenly crave an alfredo dish, give this one a try! I think you will be pleasantly surpised….and there will be zero guilt afterwards! INDULGE!

Shrimp Fettuccine Alfredo

Cooking Light SEPTEMBER 2011

Serves 4 (serving size: about 1 cup)

1 (9-ounce) package refrigerated fettuccine (I used FRESH fettuccine noodles).
1 pound peeled and deveined medium shrimp
2 green onions, chopped
2 garlic cloves, minced
2 teaspoons olive oil
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/3 cup half-and-half
3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
My addition…a splash or two of dry white wine!

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.

Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, white wine, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and shrimp mixture.

Sprinkle with parsley (and a little extra cheese if you wanna get crazy!)