Whether you are on a diet or just prefer something a little lighter, this is the Alfredo recipe you will need to bookmark! I love Alfredo sauce but I don’t like how I need to take a nap after eating it. So, I created a lighter version that will satisfy that irresistible Alfredo taste without putting you in a food coma.
The Alfredo sauce was invited over 100 years ago in Italy by Alfredo di Lelio who was trying to satisfy his wife’s pregnancy craving. He decided to use Parmesan cheese and butter to make a rich pasta sauce. Not only did he make his wife happy, he also changed the pasta game forever.
Here is my lighter version, give it a try and let me know how you liked it!
- 2 cups cooked pasta (whatever pasta type you like)
- 2 cups cooked shrimp (you can use salmon, chicken, or other seafood!)
- 1 cup unsalted butter
- 1 cup skim milk
- 1/2 cup Parmesan cheese
- 1 tsp arrowroot powder (or cornstarch) mixed in 2 tablespoons water
- salt and pepper (to taste)
- chili flakes (optional)
- 1 cup spinach leafs
– In a medium sauce pan heated to medium heat, add butter and milk and let the butter melt fully
– Add 1/2 cup Parmesan cheese to butter and milk mixture and whisk until the cheese is melted
– Since we are not using heavy cream, we will thicken the sauce up with the arrowroot powder or cornstarch. Mix the arrowroot powder with 2 tablespoons of water in a separate dish and slowly whisk into the Alfredo sauce until combined
– Once the sauce has thickened up (about 3 minutes), add salt, pepper and chili flakes
– Turn off the heat and add spinach. It will only take a minute for it to wilt down.
– In a large bowl, put cooked pasta, shrimp and sauce and mix together. And that is it! Can you believe how easy that was?
**Tip: save some of your starchy pasta water after its done cooking and add to your pasta sauce to thicken it up!**