Shrimp Linguini Almost Alfredo


I developed this recipe because although my family and I love traditional Alfredo sauce, it doesn’t love us. Not only does it have an awful lot of calories, but we find that after we eat it we are uncomfortably aware of just how rich it is! My recipe can’t really be classified as low calorie as it still contains a fair amount of cream and cheese, but it is definitely a ‘less calorie’ recipe than the original. Traditional Italian cooks might not really be happy with the idea of seafood and cheese served together as it is not really the done thing in Italy, but this really tastes good so I hope they will forgive me just this once!

Here’s the recipe:-

1 tablespoon butter
3 to 4 small leeks, washed and finely sliced
1 red pepper, chopped in about 1 inch slices
½ tsp garlic salt
¼ tsp pepper
¼ cup white wine
½ cup chicken stock
½ cup light cream or half and half (single cream in England)
¼ to ½ cup grated parmesan cheese
(I use ¼ cup, but if you like a stronger cheese flavour feel free to use ½ cup)
about 20 to 25 large cooked shrimp, heads and tails removed or 2 cups cooked cocktail shrimp (I mean the tiny ones), thawed if frozen
Enough dried linguini for three to four people (usually about 6 to 8 ounces)

Melt the butter in a large saucepan over medium heat. Add the leeks and red pepper. Cook, stirring occasionally, until they look like this.


This usually takes about ten to fifteen minutes. Add the wine and cook for a few minutes until it reduces slightly, stirring occasionally.

Meanwhile, put the linguini on to cook in boiling salted water according to package directions.

Now stir the chicken stock into the leek and red pepper mixture. Add the cheese and stir through. Slowly add the cream, stirring as you go, until you get a sauce with a nice consistency. It won’t be as thick and creamy as ordinary Alfredo sauce but you want it to coat the pasta well.

When the pasta is done, drain it and return it to the pan. Put the pan on the stove, but turn the heat to the very lowest setting. Stir the shrimp into the pasta and then add the sauce. Toss the sauce into the pasta as the shrimp heat through.

Serve in warmed bowls.

If you liked this you may also enjoy:

Delicious Sherried Shrimp

Shrimp and Vegetable Risotto

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Article by April Harris

April has written 1291 great articles for us.
April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.
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