HEALTHY SHRIMP ALFREDO May 28 Written By Eleanor Debel PrintHEALTHY SHRIMP ALFREDO Yield 4Prep time10 MinCook time12 MinTotal time22 Min Ingredients Shrimp 1 lb peeled and deveined shrimp, patted dry with a paper towel ¼ tsp salt ¼ tsp black pepper ¼ tsp garlic powder ¼ tsp paprika⅛ tsp cayenne pepper Alfredo Sauce ⅓ cup low fat milk ¼ cup reduced fat cream cheese ⅓ cup shredded parmesan cheese ¼ tsp salt ¼ tsp black pepper ¼ tsp garlic powder ¼ tsp paprika⅛ tsp cayenne pepper ½ tsp garlic paste 1 lb fettuccine or linguine, cooked to al dente ¼ cup shredded mozzarella InstructionsPlace the shrimp in a medium bowl and season all over with the salt, pepper, garlic powder, paprika and cayenne pepper mixture. Heat a large skillet over medium high heat and add a light spray of cooking oil. Add the shrimp and cook for 2-3 minutes on each side until pink and slightly curled. Remove the shrimp to a plate and set aside. In a blender or food processor add the milk, cream cheese, parmesan, salt, pepper, garlic powder, paprika, cayenne pepper and garlic paste. Blend until smooth, then pour the sauce mixture into the pan you cooked the shrimp in and set over medium low heat. Cook, stirring constantly until just warmed through and beginning to steam, about 4-5 minutes. Add in the cooked pasta and cook another 2-3 minutes to allow the pasta to soak up some sauce and let the sauce thicken slightly. Add in the shredded mozzarella and cooked shrimp and cook 1-2 more minutes to bring everything together. Serve with parsley or cilantro if desired and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthypastaseafoodeasy Eleanor Debel
HEALTHY SHRIMP ALFREDO May 28 Written By Eleanor Debel PrintHEALTHY SHRIMP ALFREDO Yield 4Prep time10 MinCook time12 MinTotal time22 Min Ingredients Shrimp 1 lb peeled and deveined shrimp, patted dry with a paper towel ¼ tsp salt ¼ tsp black pepper ¼ tsp garlic powder ¼ tsp paprika⅛ tsp cayenne pepper Alfredo Sauce ⅓ cup low fat milk ¼ cup reduced fat cream cheese ⅓ cup shredded parmesan cheese ¼ tsp salt ¼ tsp black pepper ¼ tsp garlic powder ¼ tsp paprika⅛ tsp cayenne pepper ½ tsp garlic paste 1 lb fettuccine or linguine, cooked to al dente ¼ cup shredded mozzarella InstructionsPlace the shrimp in a medium bowl and season all over with the salt, pepper, garlic powder, paprika and cayenne pepper mixture. Heat a large skillet over medium high heat and add a light spray of cooking oil. Add the shrimp and cook for 2-3 minutes on each side until pink and slightly curled. Remove the shrimp to a plate and set aside. In a blender or food processor add the milk, cream cheese, parmesan, salt, pepper, garlic powder, paprika, cayenne pepper and garlic paste. Blend until smooth, then pour the sauce mixture into the pan you cooked the shrimp in and set over medium low heat. Cook, stirring constantly until just warmed through and beginning to steam, about 4-5 minutes. Add in the cooked pasta and cook another 2-3 minutes to allow the pasta to soak up some sauce and let the sauce thicken slightly. Add in the shredded mozzarella and cooked shrimp and cook 1-2 more minutes to bring everything together. Serve with parsley or cilantro if desired and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthypastaseafoodeasy Eleanor Debel
