One of my favorite things (among many) about being a newlywed is cooking with all our nice, new cookware! (We both enjoy cooking, we both hate cleaning up after, and I especially love baking…) I can't say we have a gourmet dinner every night, but every once in a while I try to whip something special up. Last Friday night, before the Christmas traveling began for us, I tried a new recipe, Cooking Light's Shrimp Fettucine Alfredo. It was easy to make, and both Rob and I loved it.
Cooking Light's Shrimp Fettuccine Alfredo
1 (9 oz.) package of refrigerated fettuccine
1 lb. peeled and deveined medium shrimp (I just used 1/2 lb.)
2 green onions, chopped
2 garlic cloves, minced
2 tsp. olive oil
1/2 c. (2 oz.) grated Parmigiano-Reggiano cheese (I substituted this for a more affordable block of cheese, BelGioioso Parmesan)
1/3 c. half-and-half
3 Tbs. (1 1/2 oz.) 1/3 less-fat cream cheese
1/4 tsp. freshly ground black pepper
2 tablespoons chopped fresh parsley
Preparation:
1. 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 saute for 4 minutes or until shrimp are done. Remove from pan; keep warm.
2. Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and shrimp mixture. Sprinkle with parsley.
(instructions directly from recipes.com)
Lindsey
