This Shrimp and Peas Fettuccine Alfredo is creamy and delicious-made with a lightened Alfredo sauce that has you believing it’s high in points.

Makes 6 (1 and 1/2 cup) servings

What kind of fettuccine do I use for this Shrimp and Peas Fettuccine Alfredo?

If you have whole grain pasta as zero point food, you may use whole grain fettuccine for this recipe.

If you don’t have whole grain pasta as a zero point food, I recommend Al Dente Carba Nada Egg Fettuccine, which is low in points and in carbs. It has only 24 grams carbs and 7 grams fiber per 1-1/2 cup serving, making these noodles an excellent alternative to regular pasta for people who are trying to control their carbohydrate intake.

They cook FAST with an al dente texture in about 3 minutes with the tender yet firm texture of Northern-Italian style pasta.

I buy them on Amazon. Click the picture below to order:

If you love a good low point pasta dish then be sure to also check out these delicious dishes:

Creamy Bacon Ranch Chicken Pasta

Chicken Stroganoff

Lightened up Classic Mac N’ Cheese 

Lightened Up Instant Pot Beef Stroganoff 

Pepper Jack Mac N’ Cheese with Chicken

Ingredients:

• 10 oz. dry Al Dente Carba-Nada Egg Fettuccine or whole grain fettuccine if you have whole grain pasta as a zero point food
• 12 oz frozen shrimp, thawed, pre-peeled, cooked, with tails removed
• 2 Tbsp Land o Lakes light butter made with canola oil or any light butter
• 2 Tbsp all purpose flour ( I use gold medal)
• 3/4 cup skim milk
• 1/2 Tbsp garlic or 2 garlic cloves, minced
• 1/3 cup grated Parmesan
• 1 cup frozen sweet peas, thawed (optional)
• dash of salt and pepper, to taste 

 

Directions:

1. Cook the Fettuccine using the directions on the back of the package.
2. Melt butter in a saucepan over medium heat. Whisk in flour and garlic until it makes a roux.  Gradually whisk in milk until it boils and the sauce thickens.
3. Stir in Parmesan cheese, and stir until it’s to the right consistency. If the mixture is too thick, add more skim milk as needed; season with salt and pepper, to taste.
4. Add thawed, cooked shrimp and peas. Stir to combine with Alfredo sauce. Cook on low for 3 minutes.
5. In a large bowl add cooked Fettuccine. Slowly add the Alfredo sauce while tossing the pasta quickly to prevent it from clumping.’

Notes:

You can substitute the carb-nada Fettuccine with regular Fettuccine. Please keep in mind the points may vary based off the brand of ingredients used. (The picture is the full recipe on is pictured on a large serving platter.)

Makes 6 (1 and 1/2 cup) servings

3-6 PersonalPoints™ per serving *

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.