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Good ole Fettuccine Alfredo! Never have you failed to come through in times of need. You were there when I’d come home late from work, not really in the mood to cook. I could just pull a jar out of the pantry, boil some pasta and BAM! A quick, easy and tasty dinner was ready!
It’s so easy for me to just use the pre-made stuff but lately (over the past year or so) I’ve been straying away from the “Lazy Sauce”, that includes marinara and pesto too! I’d much rather add and extra 15 minutes to my cook time to create my own sauce, whose ingredients are fresh and un-manipulated and I know exactly what’s in it. Plus, it tastes 1000 times better!
So, if you’re like me and want to get away from the old reliable but processed Lazy Sauce, this recipe is for you!
I’m aware that there are a million and 1 fettuccine alfredo recipes out there on the internets but I cannot help but and another one. It’s such a classic dish that brings back childhood memories, despite the fact that my mom was more of a spaghetti Bolognese type of person. It’s super simple to make and you can store in the fridge for up to 5 days and freeze for up to 3 months!
So, what’s so different about this recipe, you ask? For starters, to reduce the amount of fat in this recipe, I use equal parts half and half and low sodium chicken broth instead of heavy cream. I also prefer to use asiago cheese to parmesan. It ends up coming out silkier and creamier than that grainy parmesan. Speaking of creamy, I added a bit of cream cheese to the recipe for some extra velvety goodness. I suppose, then, you can toss out that note earlier about reducing fat! Sorry, not so sorry!
In any case, this recipe is quite different from the traditional but delicious nonetheless! Leave me a comment below and let me know your thoughts on this version or if you prefer the traditional way.
- 1 lb. shrimp, peeled & deveined
- 9 oz. package of fresh fettuccine pasta
- 1/2 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp. Italian seasoning
- 3 tbsp. butter
- 1 tbsp. flour
- 1 cup low fat half and half
- 1 cup low sodium chicken or vegetable broth
- 2 oz. cream cheese
- 1 cup asiago or parmesan cheese
- salt and pepper to taste
- 1 tbsp. flour