Monday, October 12, 2009

Creamy Shrimp Alfredo

1 lb. Uncooked Linguine (consider whole wheat pasta)
4 Tbsp Low Fat Balsamic Vinaigrette Dressing
1 lb. Raw, Deveined and Peeled Medium Shrimp
5 Cloves of Garlic (minced)
10 oz package Reduced Fat Cream Cheese (cubed)
1 ½ cups Fat-Free Reduced Sodium Chicken Broth
½ cup Grated Parmesan Cheese (divided)
2 Tbsp Parsley (chopped)

Cool pasta as directed on package. Meanwhile, heat dressing in large skillet over medium heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon; set aside. Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently. Stir in shrimp and 6 Tbsp parmesan. Drain pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining parmesan and parsley.

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