Jenny craig's shrimp alfredo

Yield: 6 Servings

Measure Ingredient
6 cups Water
2 pounds Whole fresh shrimp; peeled and deveined
1 tablespoon Reduced fat margarine
2 smalls Garlic cloves; minced
1 tablespoon All-purpose flour
1⅓ cup Skim milk
2 tablespoons Lowfat cream cheese
1¼ cup Lowfat Parmesan chese; divided use
4 cups Hot cooked fettuccine
2 teaspoons Chopped fresh parsley
Freshly ground pepper; to taste

Bring water to a boil in a medium saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well. Set aside, and keep warm.

Melt margarine in a saucepan over medium heat. Add garlic; sauté 1 minute.

Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese, cook 2 minutes. Add 1 cup cheese, stirring constantly until it melts. Pour over fettuccine; toss well to coat. Add shrimp; toss gently. Top with remaining ¼ cup Parmesan cheese, parsley, and pepper.

CREDITS: The Jenny Craig Cookbook Oxmoor. ISBN: 0-8487-1496-2>PER SERVING: 306 CALS, 31.2g CARBS 7.3g FAT Exchanges 2grain, 3 lean meat (21½%cff) Recipe by: Jenny Craig Cookbook Posted to Digest eat-lf.v097.n017 by KitPATh <phannema@...> on Jan 17, 1998

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