Shrimp Alfredo and Roasted Asparagus

Shrimp Alfredo use

I’ll be the first to admit that pasta is probably the most amazing creation known to mankind. The best thing since before sliced bread. Although I’m sure I’ll change my mind very soon about what is the most amazing food ever. Come on, I didn’t get to weighing a ton by hating food. Seriously.

So after a super powered brainstorm of what to do for dinner we decided on going with Shrimp Alfredo and Roasted Asparagus. When we initially decided on an alfredo my heart kind of stopped in my chest a little bit. Alfredo sauce isn’t known much for being a “calorie-friendly” sauce. It’s usually something like butter, half & half, parmesean cheese, and a million other delicious-but-not-so-healthy things.

But we found a Bertolli Alfredo Sauce that was light. Comparing the jars, for 1/4 cup is only about 50 calories rather than 110. Granted if you only use 1/4 cup then that 50 calories isn’t really going to break the bank. But for those who prefer a lot of sauce, it could save you 100+ calories. I’m more of a “lightly sauced” kind of gal (and no, I’m not talking about booze…usually).

So we got decidedly creative.

asparagus use

It was super good! I’m not exaggerating. Although, I’m kind of biased because I typically love a good 99% of what we make at home (and the aforementioned not hating food tidbit).

So, onward to the amazing-ness that is recipies.

1 box (16 ounces) angel hair pasta
1 jar Bertolli light alfredo sauce (we chose the garlic)
1 green pepper
1 red pepper
1 cup mushrooms
2/3 cup onion (we used green onions and red onions)
8 oz salad shrimp – thawed
Salt, pepper, cilantro, basil to taste

Roasted Asparagus
1 bunch asparagus
1 lemon
3 TBS butter
Salt and pepper to taste

asparagus and lemon use

Preheat oven to 425, chop all veggies, and start boiling some water.

1. Lay out some aluminum foil and place the asparagus on it. Lay two slices of the lemon on top, with the butter. pull the aluminum foil over like a tent, but make sure the top is open to let some steam escape. Pop them in the oven and forget about them for a while.

2. Add some cooking spray (or butter if you prefer) to a large frying pan. Add the green and red peppers. Cook them until they’re just about done.

3. Add the onions to the mixture, along with your seasonings. Allow those to sweat down, then add your mushrooms.


4. Throw in your pasta and boil. Angel hair pasta cooks wayyyy faster than spaghetti or linguine, so keep that in mind.

5. Lower the heat on your veggies and throw in the shrimp. Continue to slowly cook this until the shrimp is warm.

6. Once the pasta is finished, strain and immediately add the sauce, veggies, and shrimp. Mix it all together. Grab the asparagus out of the oven.

That’s it.

It makes quite a bit of pasta, I’d say it would make about 5-6 servings total. But for each serving it sits in at about 350 calories total. For a dinner, I’d say that’s not too bad… assuming you are one of those people who only eat an actual serving of pasta, which is definitely not me. I usually try to shoot for 500 calories for dinner. So I ended up with a serving an a half. The earlier picture is for an actual serving size… but I had already scarfed down mine before a picture ever became a possibility. So of course I had to make a prettier plate for pictures (which after seeing the pictures, I’ve decided that using the camera on the phone wasn’t all that impressive.)

But it was amazingly good. It was both light and hearty. Usually any kind of white sauced pasta tends to be really heavy, but this wasn’t. We had originally used four slices of lemon (oops) in the asparagus and it was kind of sour-ish, so the next time we go about doing we’re going to use only two slices.

But all-in-all it was really good. We were all pretty happy about it.