Lighter Bayou Bounty Alfredo
Alfredo sauce is made with butter and cheese. Yes, is is delicious, but It's also high in Saturated Fat and Sodium. Try our adapted version of Sandra Lee's recipe that is just as yummy with less fat and sodium.
- 3 tablespoons Buttery Spread
- 2 tablespoons Minced Garlic (jar)
- 8 ounces Medium Shrimp cooked
- 1 (12-ounce) package Louisiana Crawfish cooked
- 2 (1.25-oune) packets Alfredo Sauce Mix *lowest sodium
- 1 teaspoon Seafood Seasoning **lowest sodium
- 2 cups 2% Milk
- ½ cup Grated Parmesan Cheese
- 3 tablespoons Parsley chopped
- 1 pound Fettuccine Pasta
- Prepare pasta according to package directions without salt. Drain, return to cooking pan and cover to keep warm.
Make the Sauce:
- Melt buttery spread in large skillet over medium-high heat. Add the garlic, shrimp, and crawfish. Cook and stir for 5 minutes. Add alfredo sauce mix, seafood seasoning, and milk. Cook and stir 5 minutes, or until sauce thickens. Stir in the Parmesan cheese and parsley. Toss with warm pasta.
Plate and Serve:
- Divide "bounty" evenly between 8 pasta bowls.Store any leftovers in airtight containers in refrigerator for up to 3 days.
*Lowest Sodium Alfredo Sauce Mix - Look for Brands where 1-tablespoon has 300 milligrams or less of sodium. **Lowest Sodium Seafood Seasoning - Old Bay does make a low sodium version. However, it is still 95 milligrams of sodium per 1/4-teaspoon. You can find lower sodium choices from many online spice shops. We like Spices Inc's Pacific Northwest Seafood Seasoning for this recipe. It only has 68.5 milligrams of sodium per teaspoon.
Food Groups ***Meat = 1.5 servings, Starch = 2.5 servings
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