Shrimp. Asparagus. Creamy, cheesy Alfredo sauce. It's a winner, and this dreamy pasta entrée can be on your table in less time than you think.
What You Need
Original recipe yields 4 servings
1/2 lb. fettuccine, uncooked
1/2 lb. fresh asparagus spears, cut into 1-inch lengths
3/4 lb. uncooked deveined peeled medium shrimp
2 cloves garlic, minced
4 tsp. flour
1-1/4 cups fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. pepper
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir asparagus in large nonstick skillet on medium-high heat 4 min. Add shrimp and garlic; cook 2 to 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm.
Whisk flour and broth in same skillet until blended. Stir in Neufchatel, 2 Tbsp. Parmesan and pepper; cook and stir on medium heat 2 min. or until mixture comes to boil. Cook 2 to 3 min. or until thickened, stirring constantly. Stir in shrimp.
Drain pasta; place in large bowl. Add shrimp mixture; mix lightly. Sprinkle with remaining Parmesan.
Prepare using whole wheat fettuccine.
Prepare using 1 lb. sliced boneless skinless chicken breasts for the shrimp. Cook and stir chicken, asparagus and garlic in large nonstick skillet on medium-high heat 5 to 6 min. or until chicken is done and asparagus is crisp-tender. Remove from skillet. Continue as directed.
Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.