Shrimp & Pasta Cheddar-Alfredo

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By: Cabot

Course: Main Dish

Makes 6 Servings


Ingredients

  • 8 ounces Dreamfields Linguine cooked and hot

  • 1 1/2 pounds cooked shrimp peeled and deveined

  • 2 tablespoons Cabot Salted Butter

  • 2 cloves garlic minced

  • 1 tablespoon King Arthur Unbleached All-Purpose Flour

  • 1 1/2 cups 2% reduced-fat milk

  • 6 ounces Cabot Sharp Light Cheddar grated, divided (about 1-1/2 cups)

  • 1 ounce Cabot Neufchatel Reduced Fat Cream Cheese

  • 1/2 teaspoon salt

  • 1 teaspoon Old Bay seasoning


Directions

  1. Melt butter in a small saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Whisk in flour until well blended. Gradually add milk, stirring with a whisk.

  2. Bring to a boil; reduce heat and simmer 3 to 5 minutes or until mixture thickens, whisking frequently. Reduce heat and add cream cheese, stirring until well blended. Gradually whisk in 1 cup cheddar and salt, stirring until well blended.

  3. Toss sauce with hot pasta and cooked shrimp. Sprinkle with remaining cheddar and seasoning; serve immediately.


Nutritional Information

  • 412 Calories

  • 13 g Fat

  • 33 g Carbohydrates

  • 43.5 g Protein

  • 6.5 g Saturated Fat

  • 262 mg Cholesterol

  • 875 mg Sodium

  • 13 g Dietary Fiber

LinguineRodgers Townsend