Light and healthy Roasted Shrimp Pasta with Lemon Cream Sauce. A rich creamy “alfredo-like” pasta dish that is light on the hips.
So… you find yourself swimsuit shopping, yet are craving comforting pasta dishes in between dressing rooms. What do you do?
Starve yourself? Give in to piles of pasta, then buy the XXL swimsuit that comes down to your knees?? Neither.
Do what I do and enjoy your pasta with a lightened-up version of your favorite decadent cream sauce.
I’m sharing my alfredo-like lemon cream sauce today, that incorporates less then half the parmesan cheese of normal alfredo sauce, low fat milk instead of cream, fresh lemon and herbs, and a secret ingredient.
Adding just a touch of low fat cream cheese, know as Neufchatel, helps to thicken the sauce so you get the same luxurious feel as a heavier cream sauce, yet with only a fraction of the fat and calories.
This Roasted Shrimp Pasta with Lemon Cream Sauce is not only lighter than normal, it’s completely irresistible.
I roasted shrimp in the oven while making the pasta and lemon cream sauce. Yes, I could have sautéed the shrimp in the skillet. But honestly, roasted shrimp just tastes better than seared shrimp. Trust me.
Once the pasta has had a few minutes to bathe in the lemon cream sauce, I tossed in the gorgeous pink roasted shrimp.
And there you have it.
Roasted Shrimp Pasta with Lemon Cream Sauce. A lighter, healthier pasta dish that can be made in minutes, and will satisfy any noodle craving.
Roasted Shrimp Pasta with Lemon Cream Sauce is a dish you can enjoy all spring and summer without a stitch of guilt!
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