Light Linguine Alfredo with Shrimp

Total Time:

10 min(Preparation) / 20 min(Cooking)




1 pkg (375 g)CATELLI® HEALTHY HARVEST® Whole Wheat Linguine
2 1/2 cups (625 ml)fat free evaporated milk
2 tbsp (30 ml)all-purpose flour
1/2 tsp (2 ml)pepper
1/4 tsp (1 ml)ground nutmeg
Pincheach salt and cayenne pepper
2 tsp (10 ml)extra virgin olive oil
12 oz (375 g)peeled and deveined large shrimp
3large cloves garlic, minced
1/2 cup (125 ml)shredded partly-skimmed mozzarella cheese
2/3 cup (150 ml)grated parmesan cheese, divided
1/3 cup (75 ml)chopped fresh parsley leaves


Prepare linguine according to package directions. Drain well.
Meanwhile, whisk the evaporated milk with the flour, pepper, nutmeg, salt and cayenne pepper until smooth; set aside.
Heat the oil in a large, nonstick skillet set over medium heat. Add the shrimp and garlic; sauté until shrimp is just pink. Transfer the shrimp to a bowl.
Pour the milk mixture into the skillet. Cook, stirring constantly, for 8 to 10 minutes or until bubbly and thickened. Whisk in the mozzarella and half of the Parmesan cheese until melted and smooth. Stir in the hot linguine, shrimp and parsley; toss until well-coated. Serve immediately with remaining Parmesan to sprinkle at the table.


All the taste with none of the guilt! Try our Light Linguine Alfredo with Shrimp. A healthier, flavorful alternative sure to please you and your family.

Substitute large scallops for the shrimp.
 Substitute sliced grilled chicken for the shrimp; stir in with the hot pasta.


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