Random Thoughts by Jewels: Skinny Shrimp (or Chicken) Alfredo Pasta

Y'ALL... you know I'm excited when I start a sentence with that... I tried this Pinterest recipe the other night and was blown away by how incredibly delicious it was. I love me a good alfredo sauce and never thought there could be a skinny version as good as the full fat thing. But there is! This recipe came from Damn Delicious. I think the name fits. :) We love shrimp in the Thomas house but if you are not a seafood fan you could definitely sub chicken and it would be just as tasty.

Ingredients

1 pound medium shrimp, peeled and deveined (I buy the frozen kind)
2 Tablespoons olive oil, divided
Kosher salt (or regular) and ground pepper, to taste
8 oz whole wheat penne pasta
1 (14.5) oz can petite diced tomatoes, drained (I left these out)
1/2 cup reduced fat mozzarella cheese
1/2 teaspoon crushed red pepper flakes (I used cayenne pepper)
2 Tablespoons grated parmesan
2 tablespoons chopped fresh parsley (I left out)

For Alfredo Sauce

2 Tablespoons unsalted butter
4 cloves garlic, minced (I used 4 Tablespoons of the pre-minced garlic in a jar)
1 Tablespoon flour
1 (6 oz) can 2% evaporated milk
1 ounce light cream cheese
1/4 cup chicken broth, or more, to taste
Kosher salt (or regular) and ground pepper, to taste

Directions

To melt the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, about 1-2 minutes.
Whisk in flour until thick, about 1 minute. Gradually whisk in evaporated milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute. Season with salt and pepper. Add more chicken broth as needed to reach desired consistency. *If you have a warmer place the pan of sauce on the warmer. If not, it's okay to set aside while you move on to the shrimp since you will reheat it later.*
Preheat oven to 400 degrees.
Thaw shrimp, if frozen, and remove tails. Put in bowl and pour in 2 Tablespoons of oil and season with salt and pepper. Toss to coat evenly.
Pour shrimp onto greased baking sheet and roast until pink and cooked through, about 6 - 8 minutes. Remove from oven and set aside.
In a large pot of boiling salted water, cook pasta according to package directions. Drain well.
Reduce oven temperature to 350 degrees. Lightly coat an 8X8 baking dish with nonstick spray.
In a large bowl combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan.
Place in oven and bake until golden brown and cheese has melted, about 10 - 15 minutes.