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Using evaporated milk instead of cream
gives this dish a creamy feel without the fat.
Shrimp
and Garlic Fettuccine Alfredo
- 1 (12-ounce) package BUITONI®
Fettuccine
1 teaspoon olive oil
1/2 cup red bell pepper, seeded and chopped
2 cloves garlic, peeled and minced
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
Milk*
3/4 cup freshly grated Parmesan cheese
8 ounces medium shrimp, peeled, deveined and cooked
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley
- Cook pasta according to
package directions. Drain and set aside.
- In a nonstick skillet,
heat oil over medium-high heat; cook red bell pepper and garlic
for 30 seconds or until softened slightly. Add to pasta along
with evaporated milk and Parmesan cheese. Cook over medium-high
heat, stirring gently, for 3 to 4 minutes or until sauce is heated
thoroughly and thickened slightly.
- Add shrimp and peas; stir
gently until heated thoroughly. Remove from heat; let stand for
2 to 3 minutes or until thickened. Garnish each serving with
parsley and Parmesan cheese, if desired. Season with salt and
pepper according to taste.
Makes 4 servings.
*Reduce the fat-content
and calories by using low-fat or non-fat NESTLÉ® CARNATION®
Evaporated Milk.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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