Shrimp & Pasta Cheddar-Alfredo
Course: Main Dish
Makes 6 Servings
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
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.
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.
Toss sauce with hot pasta and cooked shrimp. Sprinkle with remaining cheddar and seasoning; serve immediately.
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