| Total sodium per serving: 551mg |
Total calories per serving: 517 |
Servings: 4 |
Prep time 5 mins Cook time 20 mins Total time 25 mins
Ingredients:
- 8 oz dry pasta (used fettucine)*
- 1 pkg Irresistibles Shrimp & Scallops (340g or abt 12 oz)
Creamy Parmesan Garlic Alfredo Sauce:
- 1/4 cup unsalted butter
- 2 garlic cloves, minced
- 1 tbsp all-purpose flour
- 1/2 cup Campbell’s no salt added chicken broth
- 1 cup half and half
- 1/2 cup grated lowest sodium Parmesan cheese
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Directions:
1. Cook the pasta in unsalted water according to package, drain, set aside and keep warm.
2. Cook the shrimp and scallops according to package directions, drain and mix in with the cooked pasta.
Making the Sauce:
1. Add the unsalted butter to the skillet and heat until melted.
2. Add garlic, stir and cook until tender.
3. Sprinkle in the flour, stir until it thickens.
4. Pour in the chicken broth, half & half, parmesan cheese, garlic powder and pepper. Stir to make sure there are no lumps
5. .Divide the pasta onto 4 plates or pasta bowls.
6. Serve immediately, sprinkle additional Parmesan cheese and red pepper flakes on top of each portion, if desired.
7. Add the pasta and seafood to the sauce, stir and reheat,
8. Divide the pasta onto 4 plates or pasta bowls.
9. Serve immediately, sprinkle additional Parmesan cheese and red pepper flakes on top of each portion, if desired.
Serves 4, each serving has 517 calories, 551mg sodium, 48.8g carbohydrates.
*Hint…put an empty water glass on your scale and turn it on so it reads zero…add your pasta into the glass until you achieve your required amount!
Inspiration for this recipe found at therecipecritic.com, rewritten, modified and adapted for low sodium
