Chef Nino with a Heart Healthy Shrimp & Crab Alfredo

March 5, 2013 | Updated: 10:13 a.m., August 25, 2014

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Low Fat Shrimp  Alfredo

1 lb.  Wild Caught Louisiana Shrimp peeled and cleaned

2 tablespoons First Cold Pressed Olive Oil

1 tablespoon Brummel and Brown spread

4 cloves garlic, finely chopped

1 tablespoon fresh lemon juice

1/4 cup white wine Pinot Grigio

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1 cup fat-free evaporated milk

1 cup Parmigiano Reggiano cheese

1 tablespoon Pillsbury shake and blend flour for thickening

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1/4 teaspoon Kosher or Sea Salt

Saute garlic in olive oil and Brummel and Brown spread on medium heat for about three minutes until just starting to brown.  Add shrimp and cook, about eight minutes, stirring constantly.  Add wine and lemon juice, salt and pepper and cook for another five minutes.  Add evaporated milk, Parmigiano Reggiano cheese and flour, then whisk until  thickens.  Spoon over cooked wheat pasta or wild rice.