I like this light version of alfredo sauce, it’s easy whip up, it doesn’t spoil immediately and most of all its delicious too. If you are like me who doesn’t like too much cream in a dish like this, this one is for you. 🙂
Let’s get started.
- 1 ½ cups chicken stock (375ml)
- 4 to 5 tbsp (low fat) creamcheese
- 1 tbsp of all purpose flour
- 1/4 tsp dried parsley
- ground pepper to taste
Shrimps & Mushrooms
- 1/2 cup shrimps, peeled and deveined
- 1/2 cup mushrooms
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- salt and pepper to taste
- 4 tbsp grated parmesan cheese (more or less)
- 200g cooked spaghetti noodles per package directions
- Cook spaghetti noodles per package directions.
- In a bowl, combine chicken stock, cream cheese and flour, mix. Set aside.
- In a pan over medium heat, cook garlic, shrimps and mushrooms, season with salt and pepper. Transfer the shrimp into a small bowl and set aside (this is to prevent the shrimp from over cooking).
- Pour the chicken stock mixture over the pan with mushrooms and bring to a boil or until the sauce thickens (just enough to coat the back of the spoon) while stirring constantly. Adjust the taste accordingly. Sprinkle dried parsley.
- Add shrimps and parmesan cheese. Stir then add cooked pasta, mix pasta for 2 minutes more. Turn off the heat and serve with a lemon wedge.
- You can use any pasta of your choice.
- The sauce thickens as it cools but if you want a really thick sauce and planning to serve immediately, you can add 1/2 tbsp more.
- I always use cream cheese in a jar, it’s more convinient for me and has longer shelf life once opened. Block cream cheese like Philadelphia is a very good choice too, especially if you’ll be cooking for more than 3 persons.
- Please use a well seasoned chicken stock or a chicken cube diluted in hot water. Make sure you follow the directions stated in the packaging of your cube, some requires 500ml water for 1 cube and others 1,000ml water.
- The alfredo sauce is only your base, you can use bacon, chicken or anything you like.
- When it comes to parmesan cheese, always use the real thing because a little of it goes a long way. In case of no avail, you can still use the parmesan cheese alternatives in shakers.
- I don’t use whipping cream or all purpose cream for this type of sauce since it gets spoiled easily.
Thanks to Laura Vitale