Fettuccine Alfredo with Shrimp and Broccoli: Foodbuzz Tastemakers

      I make pasta at least once a week.  Usually I make my own sauce but on nights when I’m busy I like to keep a few jars of sauce on hand for when I just want to throw things together.  I was given a jar of Classico Light Creamy Alfredo Sauce as part of the Foodbuzz Tastemakers program to try.  When it arrived I was happy to see that it has 50% less fat then most jars of Alfredo sauce and only has 60 calories per serving.  I worried that maybe the lighter sauce would impact the flavor but found cream, Parmesan cheese, and butter on the ingredient list.

     The first thing I noticed when I opened the jar is that the sauce wasn’t overly thick.  I hate when Alfredo sauce is so thick I can barely pour it.  After tasting it I barely had to do anything to get it ready for my meal.  I added a little black pepper and a hint of nutmeg.  The sauce has a wonderful creamy texture and cheese flavor but is not overly rich and thick.  It’s the perfect Alfredo for a quick weeknight meal.

    I sauteed fresh broccoli in olive oil with garlic and then added some shrimp.  I poured in the Alfredo sauce and tossed it with the fettuccine.  It was delicious and was easy to make in under 30 minutes.  This is a sauce I’ll be keeping on hand for busy nights.

Fettuccine Alfredo with Shrimp and Broccoli
1 jar Classico Light Creamy Alfredo Sauce
1/2 c. low fat milk

1 T. olive oil

2 garlic cloves, minced
1 large bunch of broccoli

1/2 lb. large shrimp, cooked and peeled
1/2 t. black pepper

1/4 t. nutmeg
12 oz. fettuccine

1.  Cook the fettuccine according to the package directions.  Drain and keep warm.

2.  In a large saute pan heat the olive oil over medium high heat.  Add in the broccoli and garlic and saute for 5-7 minutes or until broccoli is tender crisp. 

3.  Pour the Alfredo sauce into the pan with the broccoli.  Put the milk in the Alfredo jar, shake, and add to the pan.  Add in the shrimp and heat for 3 minutes. Sprinkle with black pepper and nutmeg and stir.

4.  Add the fettuccine and toss to coat.  Serve with Parmesan cheese and parsley.

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