“L’IL LUTHER” SHRIMP ALFREDO
When you think of Alfredo, low-calorie is the last thing that comes to mind! Well not anymore. I’ve cleaned it up and created a healthier version that packs plenty of flavor, while being free of butter and heavy creams.
I affectionally named it “Lil Luther” Shrimp Alfredo in reference to the late singer Luther Vandross, there was a routine in which comedian Cedric The Entertainer differentiated the difference between “Lil Luther” and “Big Luther,” regarding the singers fluctuating weight prior to his untimely demise.
This recipe is suprisingly easy, and the picture above is a key component to this dish. I found it in my local grocery store in the cream cheese section. It contains 3 grams of fat per serving, which is considerably lower than the usual globs of butter and creams traditionally used in Alfredo sauces. I hope you enjoy!
“Lil Luther” Shrimp Pasta Alfredo
1 lb of peeled and deveined shrimp
1/2 whole lemon
Pepper to taste
Pink Himalayan sea salt to taste
1 tbsp extra virgin olive oil
Dash of Mrs Dash extra spicy seasoning
1/2 cup of chicken broth (low sodium)
1/3 cup sharp Parmesan cheese (grated)
2 tbsp of Greek yogurt based cream cheese (pictured above)
1 tbsp of minced garlic
1 teaspoon Mrs Dash extra spicy seasoning
2 teaspoons of cornstarch
1 tbsp of extra virgin olive oil
Pepper to taste
Dash of pink Himalayan sea salt
2 cups of baby spinach leaves
*Optional* if you are low carb, top spaghetti squash or veggie noodles (zucchini, etc) with shrimp Alfredo. Any pasta (preferably whole grain, flax, or wheat) can be used as well.
In a non-stick pan over medium high heat, coat pan with olive oil. Add shrimp, seasoned with salt and pepper. While cooking, squeeze the juice from 1/2 lemon onto shrimp. Cook for about 4 minutes, careful not to overcook. Remove from heat and set aside. Do not clean pan, the seasonings from the shrimp will be needed for the sauce.
In the same pan used for the shrimp, add evoo and garlic. After about a minute, add chicken broth. Stir with a whisk. Gradually add cream cheese, continue to stir. Slowly whisk in Parmesan. Add seasonings, continuing to whisk. To thicken: add cornstarch, whisking away any lumps. Reduce heat so that it will thicken. Stir in spinach, the heat will wilt leaves without overcooking.