Seafood Alfredo Linguini or any kind of alfredo is my weakness. It’s probably the worst thing (calorie wise) to order on the menu, but I can’t help myself. Whenever I see it on a menu, I gotta have it!
For years now, I have been making a much, much lighter version of seafood linguini or pasta Alfredo that tastes just as rich and creamy as the high calorie restaurant pasta but it doesn’t have heavy cream and a pound of butter. The best part, this recipe just takes a few minutes to whip up and you can tweak this recipe for any kind of creamy pasta dish like chicken pasta.
The trick to my rich creamy alfredo sauce without all the heavy cream, butter and bad stuff is this:
I know it sounds crazy but these little Knorr alfredo mix packets are like serious magic when it comes to making lighter versions of cream sauces! You will not believe how amazing they taste! Just like restaurant alfredo sauces. All you need to do is mix the sauce with low or no fat milk and the sauce still thickens up and tastes like its made with heavy cream and lots of butter!
You can pick up Knorr’s sauce packets in any grocery store in the sauce packet section. (By the way, I love the Knorr’s Parma Rosa sauce packet too with penne pasta and chicken)..
Ok, so here’s my recipe for creamy seafood linguini but keep in mind that you can add or remove anything to make any kind of Alfredo. Sometimes I just use the shrimp in the recipe and other times I use several different types of seafood. Instead of seafood, I use chicken a lot as well tossed with vegetables for my lighter primavera pasta. So let’s jump right in!
Seafood Alfredo Linguini
1 Cup Diced Onions
1 12 oz. Package of Linguini Cooked Al Dente
1 Package of Knorr Alfredo Sauce Mix
1/2 Cup Margarine
1 1/2 Cup Low Fat or Fat Free Milk
1 Cup Shredded Parmesan
1 Cup Sliced Mushrooms
1 4 oz Can Of Clams (drained well)
8-10 Medium Size Shrimp (uncooked)
1 Cup Scallops (optional)
1/3 Cup White Wine
1 Tablespoon of Dill
1/2 teaspoon minced fresh garlic
1 teaspoon Salt
1 Tablespoon Cracked Pepper
Melt margarine in large saute pan on medium heat. Once butter has melted, saute onions and mushrooms. Once the onions and mushrooms are tender, add the clams, shrimp, scallops and fresh garlic and saute for about a minute. Immediately add the white wine and turn up the heat to boil for two minutes.
While the white wine is boiling, mix together in a bowl the milk and the Knorr sauce mix (use a whisk) to make sure its blended well. Next, reduce heat to medium and slowly pour in the alfredo sauce mix into the pan and stir continuously and the sauce will begin to thicken in 3-4 minutes. Add the rest of the seasonings. As the sauce begins to thicken, add the parmesan and stir continuously.
Once the sauce has started to thicken, remove from heat and the sauce will thicken even more. Toss in cooked linguini and serve immediately.
I can’t wait for you guys to try this recipe!
Ok, back to my office revamp I go. If you happened to miss my update of the project and my video tour of the space on Wednesday, you can go to that post by clicking the image below:
I hope you guys have a fantastic weekend!!