This bright and lemony shrimp pasta dish was inspired by traditional Alfredo but comes in at only a fraction of the fat and calories. Reduced-fat cream cheese adds body to the sauce, while Parmesan cheese adds its signature robust flavor. This recipe calls for brown rice pasta, which is gluten-free, but if gluten is not a concern for you feel free to serve this sauce over regular linguine or fettucine--or any pasta you like! Source:, March 2020

Julia Levy


Ingredient Checklist


Instructions Checklist
  • Combine milk and garlic in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced to 1 1/4 cups, about 10 minutes. Remove from heat; process with an immersion blender (or a high-powered blender) until smooth, about 1 minute. (Use caution when pureeing hot liquids.) Stir in Parmesan, cream cheese and lemon zest until smooth and melted. Cover to keep warm.

  • Meanwhile, cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Rinse with warm water.

  • Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring often, until opaque, about 3 minutes. Add the Parmesan sauce, pasta and peas; toss to coat. Add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Divide among 4 bowls and sprinkle with parsley. Serve with lemon wedges.

Nutrition Facts

339 calories; 13.6 g total fat; 6.1 g saturated fat; 167 mg cholesterol; 447 mg sodium. 466 mg potassium; 29.5 g carbohydrates; 1.9 g fiber; 6 g sugar; 28.1 g protein; 893 IU vitamin a iu; 7 mg vitamin c; 21 mcg folate; 319 mg calcium; 1 mg iron; 73 mg magnesium;