This low-fat pasta recipe calls for tossed shrimp with fettuccine and a creamy Alfredo sauce made with fat-free half-and-half.




  • Bring a large pot of lightly salted water to boil over high heat. Prepare pasta following package directions, stirring frequently. Drain.

  • Meanwhile, mix 1/4 cup of the half-and-half with the cornstarch; stir well and set aside. In a medium-size saucepan, add the remaining 1-3/4 cups half-and-half and place over medium-high heat. Stir in 1/2 teaspoon of the garlic salt and the nutmeg. Bring to a simmer and stir in the cornstarch mixture; cook for 30 seconds or until slightly thickened.

  • Take sauce off heat and whisk in the cheese and the mustard until smooth. Stir in the peas. Keep warm.

  • Heat olive oil in a large skillet over medium-high heat. Add shrimp and remaining 1/4 teaspoon garlic salt; cook for 3 minutes per side until cooked through. Stir cream sauce into skillet with shrimp; add pasta and toss to coat. Serve immediately with additional cheese. Garnish with basil, if desired.

Nutrition Facts

445 calories; 10 g total fat; 170 mg cholesterol; 733 mg sodium. 56 g carbohydrates; 31 g protein;