Skinny Shrimp Alfredo
Ingredients
1 pound dry linguine (whole wheat or chickpea)
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 pound frozen large shrimp (31-35 count), peeled and deveined,
thawed
4 cloves garlic, minced
1 tablespoon flour
1¾ cups low-fat milk
½ cup grated Parmesan cheese
¼ teaspoon crushed red pepper flakes
2 tablespoons chopped fresh basil
Instructions
Cook the Pasta:
In a large pot, bring salted water to a boil. Cook the linguine
according to package directions, then drain and set aside.
Cook the Shrimp:
In a large skillet, heat the olive oil over medium heat. Add the
shrimp and cook, stirring occasionally, until they turn opaque, about 2 to 3
minutes. Season with salt and pepper. Transfer the shrimp to a plate and set
aside.
Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 30
seconds until fragrant. Stir in the flour and cook for 1 minute until smooth.
Gradually whisk in the milk and Parmesan cheese until well
combined. Brµ
