I was inordinately proud of myself when I first made this recipe—anything with Alfredo sauce has always been my go-to menu choice at Italian restaurants.
This has all the creamy, cheesy goodness of Alfredo sauce, but with less fuss and less saturated fat than the original. By no means a diet recipe, this is still extremely rich and better for special occasions than every day, even though my husband has been requesting it almost that often. It even has a hidden vegetable hidden—cabbage cooked so tender and mild, even my picky toddler likes it this way.
2 cups shells or other pasta, whole-wheat preferred
1/2 cup cream
1/2 cup milk
1/4 cup grated Parmesan or Romano cheese
1 clove garlic, minced
8 ounces frozen cooked shrimp
1/4 head green cabbage, shredded or finely sliced (about 3 cups)
Freshly grated black pepper to taste
Chop garlic and cabbage ahead of time, and grate the cheese and set aside.
Bring water to boil in large pot. Add pasta and chopped cabbage. Cook 10 minutes or per package directions. Add frozen shrimp for last minute of cooking.
After cooked, carefully scoop out and set aside 1 cup of the cooking water to use in the sauce before draining the rest of the water. (I got this idea from Kathleen Flinn’s book, The Kitchen Counter Cooking School—it helps the sauce thicken without using a stick of butter.)
Next, over medium-high heat, add the cream to a skillet with a pinch of salt. When the sauce bubbles and then thickens slightly enough to coat the back of your spoon, add the cooking water. Cook for 3 minutes until it bubbles and thickens again. Add the milk, cheese, garlic and pepper.
Key Words: recipe, entrée, reduced fat, shrimp, cheese, cabbage
by Jennifer Motl, RDN