linguine with lemon alfredo shrimp

Noodles & Pasta

Linguine with Lemon Alfredo Shrimp

This bright and lemony shrimp pasta dish was inspired by traditional Alfredo but comes in at only a fraction of the fat and calories. Reduced-fat cream cheese adds body to the sauce, while Parmesan cheese adds its signature robust flavor. This recipe calls for brown rice pasta, which is gluten-free, but if gluten is not a concern for you feel free to serve this sauce over regular linguine or fettucine—or any pasta you like!

Ingredients

1 ¾ cups whole milk
5 cloves garlic, peeled and smashed
⅔ cup finely grated parmesan cheese
1 ounce reduced-fat cream cheese, cut into pieces
1 teaspoon grated lemon zest
8 ounces brown rice linguine or fettuccine pasta
2 teaspoons extra-virgin olive oil
12 ounces medium shrimp, peeled and deveined
½ cup frozen green peas, thawed
2 tablespoons chopped fresh flat-leaf parsley
lemon wedges for serving

Directions

Combine milk and garlic in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced to 1 1/4 cups, about 10 minutes. Remove from heat; process with an immersion blender (or a high-powered blender) until smooth, about 1 minute. (Use caution when pureeing hot liquids.) Stir in Parmesan, cream cheese and lemon zest until smooth and melted. Cover to keep warm.
Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Rinse with warm water.
Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring often, until opaque, about 3 minutes. Add the Parmesan sauce, pasta and peas; toss to coat. Add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Divide among 4 bowls and sprinkle with parsley. Serve with lemon wedges.