Ingredients for Fettuccini Alfredo Light Edition
- Fettuccine Pasta
- 2 tablespoons butter
- Garlic Clove
- 2% Low Fat Milk
- All Purpose Flour
- 1 cup grated Parmesan cheese
- Dried Basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Low Fat Sour Cream
- Shrimp
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How to Make Fettuccini Alfredo Light Edition
- Cook 1 pound fettuccine according to package directions until al dente. Drain, reserving about 1/2 cup pasta water.
- While the pasta cooks, prepare the sauce: Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- In a separate bowl, whisk together 1/4 cup all-purpose flour and 2 cups milk until completely smooth.
- Gradually whisk the milk mixture into the garlic butter, stirring constantly.
- Increase heat to medium-high. Bring to a simmer, stirring constantly, until the sauce thickens (about 4-5 minutes).
- Reduce heat to low. Stir in 1 cup grated Parmesan cheese, 1 tablespoon chopped fresh basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook for 1-2 minutes, or until the cheese is melted and the sauce is smooth.
- Stir in 1/2 cup sour cream and 1 cup cooked chicken or shrimp (optional). Cook until heated through.
- Add a little pasta water if needed to thin out the sauce to your preference.
- Add the cooked fettuccine to the sauce and toss to coat evenly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
19g
Fat
38g
Carbs
18g