Recipe by Lennie
Finally, finally! I finally found an alfredo sauce recipe that doesn't use cream and still tastes good! I have concocted this dish with shrimp and broccoli, but do use the sauce anytime you want a creamy alfredo-type sauce; it's very good and very versatile. And the sauce can be prepared while the pasta cooks; even better!
Top Review by Evie*
This is so good! I used a 410 gm tin of lite evaporated milk and 1 cup of chicken stock (instead of broth) We couldnt believe how creamy the sauce was and didnt find it greasy at all. Great colours with the broccoli and shrimp too, a definite winning recipe Lennie. Thanks for posting. =)
- 2 1⁄4 cups dry penne pasta
- 1 head fresh broccoli
- 1 lb shelled cooked shrimp, any size (defrosted, if frozen)
- 6 tablespoons butter or 6 tablespoons margarine
- 1⁄4 cup all-purpose flour
- 2 cups evaporated low-fat milk
- 1 cup low sodium chicken broth
- 1 cup freshly grated parmesan cheese
- freshly ground black pepper, to taste
Directions See How It's Made
- Put on a large pot of salted water to boil; when boiling, cook penne till al dente stage and drain well.
- Meanwhile, wash and trim broccoli (or just use frozen), slice into bite size pieces and florets, and microwave until crisp-tender, about 3 or 4 minutes; drain well and set aside.
- Have cooked shrimp waiting in the fridge.
- In a large heavy saucepan, melt butter over medium heat.
- Whisk in flour, then gradually whisk in milk and stock; keep whisking to ensure the mixture has no lumps.
- When sauce comes to a boil, stir in parmesan cheese; when thoroughly combined, stir in broccoli and shrimp.
- Let mixture come back to a bubbling simmer, then let simmer for 1 or 2 minutes-- just long enough for the shrimp to warm up.
- Add freshly ground black pepper to taste, and stir.
- Turn off heat, stir in well-drained pasta, and pour mixture into an attractive serving bowl; serve hot.