By CampChatsworthCook on September 14, 2009
"I made this when I had some left over garlic shrimp and wanted to do a shrimp alfredo over whole wheat pasta. Lacking the ingredients for a proper Alfredo ( and concerned about the fat load in regular Alfredo) I scrounged around my cupboards and refrigerator and used what I had. The result was wonderful! The roux adds the thickening missing by not using heavy cream and the buttermilk adds a delicious and fat-free tang. Unless you slop it on your pasta with a shovel, this comes out to about 95 calories per serving versus 400-500 for traditional Alfredo - what a difference!"
Serving Size: 1 (57 g)
Servings Per Recipe: 6
"I didn't have buttermilk or cream, so I did it with 2% milk. I added a bit more flour to thicken it up. Turned out good!"
"I have not tried this yet, but it sounds like it's right on target. Thanks for posting it . Because we're in the middle of the Christmas holiday I'm looking forward to making this guilt-free dish. I will star rate it as soon as we've tried it."