Light Shrimp Fettuccine Alfredo

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