Low Fat Alfredo Sauce
"I made this when I had some left over garlic shrimp and wanted to do a shrimp alfredo over whole wheat pasta. Lacking the ingredients for a proper Alfredo ( and concerned about the fat load in regular Alfredo) I scrounged around my cupboards and refrigerator and used what I had. The result was wonderful! The roux adds the thickening missing by not using heavy cream and the buttermilk adds a delicious and fat-free tang. Unless you slop it on your pasta with a shovel, this comes out to about 95 calories per serving versus 400-500 for traditional Alfredo - what a difference!"
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
1.5 cups
- Serves:
- 6
ingredients
- 14.79 ml unsalted butter
- 9.85 ml all-purpose flour
- 118.29 ml fat-free half-and-half
- 118.29 ml buttermilk
- 1 garlic clove, lightly crushed
- 0.25 ml nutmeg
- 177.44 ml parmesan cheese
- 59.14 ml pecorino romano cheese
- 2.46 ml salt
- 2.46 ml pepper
directions
- Melt butter until foaming. Stir in flour and continue stirring for 1-2 minutes until golden in color.
- Whisk in liqiuids, garlic, nutmeg,salt and pepper and continue whisking at a simmer until slightly thickened.
- Disgard garlic. stir in Parmesan and Romano. Stir until cheeses are incorporated.
- At this point you may remove from heat while you cook the pasta or continue with the recipe.
- Whisk the sauce until smooth and of desired consistancy. Adjust seasonings and add any other elements ( shrimp,chicken, scallions, broccoli etc) that you desire.
- NOTE: If adding heavily seasoned elements such as garlic shrimp be sure to make the sauce without the garlic, salt and pepper until you have finished the sauce. Then adjust the flavors at that point.
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Reviews
-
I didn't have buttermilk or cream, so I did it with 2% milk. I added a bit more flour to thicken it up. Turned out good! -
I have not tried this yet, but it sounds like it's right on target. Thanks for posting it . Because we're in the middle of the Christmas holiday I'm looking forward to making this guilt-free dish. I will star rate it as soon as we've tried it.
RECIPE SUBMITTED BY
Cut my teeth on good home cooking and then graduated to cooking great masses of food for 6 children ( some finecky ), Boy Scout troops etc. Even then I tried to stay away from box and bag food -good, fresh ingredients matter! We even had a dinner time game - "What's in this dish? "so that the children would get used to recognizing different seasonings and ingredients. Known for massive holiday feasts and matching my serving pieces and china to the dish/meal. Needless to say - I have a ton of china! Actually, I don't know what came first - the love of food and needing something to put it in or the love of antique china and the need for something to put in it. Now that the children are grown ( no grans yet) I am having a ton of fun cooking for my husband and myself and friends. I have a tax service so my husband cooks from January 2 to April 15th and he isn't half bad either. We have a cottage down on Hatteras Island and that adds a whole Southern and seafood thing to my cooking. Life is good!
