I know I have been a slacker with healthy recipes here lately, but I’m back on the wagon! 🙂 I have to get in bikini bod shape for Florida which is just a small 35 days away! This weekend I was cravy Alfredo pasta and we had some shrimp in the freezer, so I decided to make Shimp Alfredo.
(Not the greatest picture, but you get the idea.)
We used Ronzoni Smart Taste pasta (which is amazing, by the way) to make the meal even healthier.
Ingredients4 tablespoons fat-free margarine
1 cup fat-free sour cream
1/4 cup fat-free egg substitute
1 cup grated Parmesan cheese (use a strong-flavored cheese like Parmigiano Reggiano, if possible)
pinch ground nutmeg
salt and pepper to taste
Melt margarine over medium heat.
Add sour cream; reduce heat to a low flame and whisk until margarine is incorporated into sour cream.
Add egg substitute and continue to whisk (if heat is too high, the eggs will scramble).
When completely mixed, add cheese and continue stirring until cheese is melted into mixture (the cheese doesn’t have to be smooth, because the heat of the pasta will melt the cheese when serving).
Remove from heat; add nutmeg and season to taste. Yields about 1/3 cup of sauce per serving.
Number of servings: 6
POINTS value per serving: 3
(Note: This sauce gets really thick after it sits for a minute. I would suggest having the pasta completely ready, then make the sauce.)