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Shrimp and Peas Fettuccine Alfredo

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.

Yield: 6 servings

Shrimp and Peas Fettuccine Alfredo

Shrimp and Peas Fettuccine Alfredo

This Shrimp and Peas Fettuccine Alfredo is creamy and delicious! It's made with a lightened alfredo sauce that has you believing it's high in points!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 10 oz. dry Al Dente Carba-Nada Egg Fettuccine or whole grain pasta 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

Instructions

  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.

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.

Notes

Smartpoints: GREEN: 6 Smart points per serving BLUE: 5 Smart points per serving PURPLE: 3 Smart points per serving if using whole wheat fettuccine

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 189Total Fat 4gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 0gCholesterol 96mgSodium 519mgCarbohydrates 16gFiber 4gSugar 6gProtein 23g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

 

Ilene Tina

Tuesday 7th of April 2020

I just made this, it was the first recipe I tried since I got my Carba Nada fettucine. It was fantastic! The pasta is definitely more al dente then regular. I cooked mine for closer to 6 minutes than 3. At 3 it was hard still, I checked it every minute after and 6 was al dente but really good. The recipe was so easy and quick, and to both me and my Italian fiance, it tasted every bit as good as regular fattening Fettucine Alfredo. I added a few drops more milk to thin the sauce out just a bit, and I added a generous shake of crushed red pepper.

marie johson

Thursday 5th of March 2020

This is my favorite salad for sure :)

Levon

Tuesday 8th of October 2019

Hi Linda I do not have a trader Joe's near me do you recommend any other egg noodles for a substitute from stores like Wal mart Publix Winn Dixie ett

Lindsay Kehl

Tuesday 8th of October 2019

HI Levon,

Yes, the brand I love using besides the carba nada egg noodles is "Barilla Protein Plus" noodles. You can usually find this brand at most grocery stores.

Heres a link for them on amazon:https://amzn.to/2Itlu5h

Garlic and Rosemary Scallops - Pound Dropper

Monday 26th of August 2019

[…] Shrimp and Peas Fettuccine Alfredo […]

Denise

Monday 24th of June 2019

I have wanted to try the Carba-Nada Egg Fettuccine for quite some time but I hesitated because how can any pasta be a good substitute for the "real" thing. After seeing this recipe, I decided it was time to give it a try. I was not disappointed at all. I substituted chicken for the shrimp and it was delicious. I am now a fan of Carba-Nada Egg Fettuccine. Thanks for the recipe :)

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