Ingredients
- 2 tbsp olive oil
- 1 head garlic, peeled and minced or pressed
- 8 oz evaporated milk
- ¾ cup light ricotta cheese
- ¼ cup parmesan cheese
- 1 pound fettucine or linguini cooked
Option #1
- 1 ½ lbs peeled and deveined shrimp
Option #2
- 8 oz sliced mushrooms
Instructions
- Heat a saucepan over a medium heat. When the pan is hot, add the oil and then the garlic. Sauté for 10-20 second, or until the garlic is fragrant Â
- Add the evaporated milk, and bring it to a simmer. Whisk in the ricotta, then add the parmesan. Season to taste with salt and pepper.
Option #1
- Before you make the sauce, sauté 1 ½ pounds of peeled and deveined shrimp. After you’ve made the Alfredo Sauce, add the shrimp, and any juices from the pan, to the Alfredo
Option #2
- Before you make the sauce, sauté 8 oz of sliced mushrooms, and set this aside. After you’ve made the Alfredo Sauce, add the mushrooms, and any liquid in the mushroom pan, to the Alfredo Â
Notes
Serve over cooked fettuccini, or your choice of pasta Â
Makes 4 servings.
Nutrition Facts
Alfredo Sauce with Shrimp or Mushrooms
Amount per Serving
Calories
804
% Daily Value*
Fat
19
g
29
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
390
mg
130
%
Sodium
456
mg
20
%
Potassium
1178
mg
34
%
Carbohydrates
96
g
32
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
64
g
128
%
Vitamin A
520
IU
10
%
Vitamin C
3
mg
4
%
Calcium
526
mg
53
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.