Shrimp Fettucine Alfredo

In cleaning out the freezer on Sunday, there was a bag of frozen shrimp in there, and I thought, well I need to do something with this before it’s forgotten in the back of the freezer (you know how that goes). Thanks to Danielle of Joseph’s Wife for reminding me of the Laughing Cow Alfredo recipe that is talked about frequently on the Weight Watchers forums. I used to make this as a quick fix in college when I did Weight Watchers, but I forgot about it…it’s a wonderful recipe but I make it a slightly different way than mentioned in the posts. I prefer a thinner sauce, because this turns out extremely rich.

Ingredients:
16 oz. shrimp (deveined and peeled)
1 bunch of green onions
1/2 small yellow onion
1 clove garlic
7 wedges of Laughing Cow cheese (I used Light Garlic and Herb)
1 cup lowfat milk
1 tbsp margarine (I used Smart Balance)
1 tbsp parmesan cheese
1 tsp garlic powder
Pam spray
4 cups cooked whole wheat pasta
Pepper to taste

Dice green and yellow onions, along with the garlic clove. Place in a Pam sprayed skillet and cook for a minute. Add shrimp and cook for a couple minutes, until the shrimp is done.

In a small pot, place LC cheese, milk, margarine, parmesan cheese and powder together. Keep on low until it melts, mixing ever so often. You may want to start the sauce first because it takes the longest.

In a larger pot, boil spaghetti.

After the spaghetti and alfredo are done, add to the shrimp and combine together (either in the skillet or the pasta pot…wherever it all fits). Add pepper to taste! ENJOY!

Serves 6.

Nutritional Info: (includes pasta, shrimp and sauce)

Calories 276.7
Total Fat 5.2 g
Dietary Fiber 4.7 g

Points Value: 5 points and a VERY hefty serving at that!! Enjoy :)


Comments

  1. OMG! That looks sooooo good! I’ll be trying that ASAP!

    Great blog BTW! Good luck on your weight loss!

    Come check out mine!

    Making Mommy Hot

  2. It looks great. I can’t wait to try it as I’ve been looking for things to make with my frozen shrimp. Thanks!

  3. Okay I tried to make the sauce last night but it didn’t come out like yours at all. Is there a specific LC cheese I need to get? The one I got would not melt at all. It just stayed kind of chunky and stringy. :( HELP!!!

    • I made this using the light variety (both plain and garlic/herb). I’m not sure what went wrong for you there though. I’m sorry it didn’t work out!

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