Light Fettuccine Alfredo with Shrimp and Peas

Light Fettuccine Alfredo with Shrimp and Peas Recipe from Italy

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Light Fettuccine Alfredo with Shrimp and Peas

Indulge in a lighter version of the classic Fettuccine Alfredo with this recipe that features succulent shrimp and vibrant peas. This dish is creamy, flavorful, and perfect for a special dinner or a weeknight treat.

History

Fettuccine Alfredo is a classic Italian pasta dish that originated in Rome. It was created by Alfredo di Lelio in the early 20th century and quickly became a favorite among locals and tourists alike. The original recipe consisted of fettuccine pasta tossed in butter and Parmesan cheese, but over the years, variations with cream and other ingredients have become popular.

Ingredients

1 lb (454 g) egg fettuccine
2 cups fat-free half and half
2 tbsp cornstarch
0.75 tsp garlic salt
0.25 tsp nutmeg
0.5 cup shredded asiago cheese
1 tbsp dijon mustard
1 cup frozen peas, thawed
2 tbsp olive oil
1.75 lb (794 g) jumbo shrimp, shelled and deveined

How to prepare

Bring a pot of salted water to a boil.
Prepare the pasta following the package directions.
Drain the pasta.
Mix 0.25 cup of half and half with cornstarch, and set it aside.
In a saucepan, add the remaining half and half and place it over heat.
Stir in 0.5 tsp of garlic salt and nutmeg.
Bring the mixture to a simmer and stir in the cornstarch mixture. Cook for 30 seconds or until slightly thickened.
Take the sauce off the heat, and whisk in the cheese and mustard until smooth.
Stir in the peas.
Keep the sauce warm.
Heat oil in a skillet.
Add the shrimp and the remaining garlic salt. Cook for 3 minutes per side or until cooked through.
Stir the cream sauce into the skillet with the shrimp, add the pasta, and toss to coat.
Serve immediately with additional cheese and garnish with basil.

Variations

Substitute chicken or scallops for the shrimp.
Add sun-dried tomatoes or roasted red peppers for extra flavor.
Use whole wheat or gluten-free pasta for a healthier option.

Cooking Tips & Tricks

Be sure to cook the shrimp just until they are opaque and cooked through to avoid overcooking.

- Thaw the peas before adding them to the sauce to prevent them from cooling down the dish.

- Toss the pasta with the sauce immediately before serving to ensure that it is hot and creamy.

Serving Suggestions

Serve this Light Fettuccine Alfredo with Shrimp and Peas with a side salad or garlic bread for a complete meal.

Cooking Techniques

Boil the pasta until al dente to ensure that it is not overcooked.

- Thicken the sauce with cornstarch for a creamy texture without the extra calories of heavy cream.

Ingredient Substitutions

Use any type of pasta you prefer, such as linguine or spaghetti.

- Swap the half and half for heavy cream or milk, depending on your preference.

Make Ahead Tips

Prepare the sauce and cook the shrimp ahead of time, then reheat and toss with freshly cooked pasta when ready to serve.

Presentation Ideas

Garnish the dish with fresh basil leaves or a sprinkle of red pepper flakes for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the creamy sauce and seafood.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Light Fettuccine Alfredo with Shrimp and Peas contains approximately 600 calories.

Carbohydrates

Each serving of this Light Fettuccine Alfredo with Shrimp and Peas contains approximately 70 grams of carbohydrates.

Fats

This dish is rich in fats, with each serving providing around 25 grams of fat.

Proteins

Enjoy a protein-packed meal with this recipe, as each serving contains about 40 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese and half and half) and shellfish (shrimp).

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

This Light Fettuccine Alfredo with Shrimp and Peas is a delicious and satisfying dish that is perfect for any occasion. Enjoy the creamy sauce, tender shrimp, and sweet peas in every bite!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Light Fettuccine Alfredo with Shrimp and Peas. It was a warm summer day, and I had just finished browsing through an old cookbook that I had found tucked away in the attic. As I flipped through the yellowed pages, a faded piece of paper fell out, revealing a handwritten recipe that caught my eye.

The recipe was for a light and creamy fettuccine alfredo with succulent shrimp and sweet peas. It was unlike any alfredo recipe I had ever seen before, and I knew I had to give it a try. The ingredients were simple and fresh, and the instructions were straightforward. I could almost taste the delicious dish just by reading the recipe.

Excited to try something new in the kitchen, I gathered all the necessary ingredients and set to work. I boiled the fettuccine until it was just al dente, then sautéed the shrimp in a garlic and butter sauce until they were pink and tender. I added the peas and a splash of cream, letting the flavors meld together into a rich and creamy sauce.

As I plated the dish and took my first bite, I was transported to a world of culinary bliss. The lightness of the sauce paired perfectly with the sweetness of the peas and the savory shrimp. It was a dish that was both comforting and elegant, and I knew it would become a staple in my repertoire.

I couldn't wait to share this newfound recipe with my friends and family. So, I invited them over for a dinner party to showcase my culinary creation. As they took their first bites, their eyes lit up with delight. They couldn't believe how delicious and light the fettuccine alfredo was, and they all asked for the recipe.

I proudly shared the recipe with them, along with the story of how I had discovered it in an old cookbook. They were amazed at how such a simple recipe could yield such incredible results. It was a dish that was sure to become a favorite among my loved ones for years to come.

Over the years, I continued to tweak and perfect the recipe for Light Fettuccine Alfredo with Shrimp and Peas. I experimented with different herbs and spices, trying to find the perfect balance of flavors. I added a touch of lemon zest for brightness and a sprinkle of Parmesan cheese for a salty kick.

Each time I made the dish, it brought me joy and satisfaction. The process of cooking and creating something delicious from scratch was a form of therapy for me. It allowed me to express myself and share my love of food with those around me.

As I grew older, I realized that the recipe for Light Fettuccine Alfredo with Shrimp and Peas was more than just a dish. It was a reminder of the joy and connection that can come from sharing a meal with loved ones. It was a way for me to pass on a piece of myself to future generations, a legacy of love and nourishment.

So, I continue to make this dish whenever I can, savoring each bite and the memories that come with it. It is a recipe that will always hold a special place in my heart, a reminder of the simple pleasures that can be found in a homemade meal shared with those we hold dear.