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This was created mostly in desperation. My husband wanted Fettuccine Alfredo for dinner, and I didn’t’ want to drop dead of a heart attack right there in the kitchen. You can substitute other vegetables for the broccoli and squash if you’d like, just use things that saute well or frozen peas (add them when you add the first 2 cups of half & half). It’s certainly not a healthy recipe, but it’s not as bad as the original!
1. Bring a large pot of salted water to a boil for the broccoli and pasta. Once the water boils, add broccoli. Allow to blanch about 3-4 minutes. Remove from water with a slotted spoon and allow to cool slightly on a plate. (DO NOT shock in ice water. The broccoli will never get warm enough to eat once it is added to the pasta later on).
2. Meanwhile, in a large pan (14 inch) melt butter over medium heat. Add oil, shrimp, and garlic. Saute until shrimp is mostly cooked through, about 2 minutes per side. Remove shrimp from pan, increase heat to medium-high, and add squash to pan. Allow to brown, stirring only once or twice, about 7 minutes. Transfer to place with broccoli. Wipe pan clean (deglaze with a bit of water first if necessary).
3. Return pan to heat, add 2 cups of fat-free half & half, nutmeg, and white pepper, and bring to a simmer. Whisk together the regular half & half and cornstarch to create a slurry. Add slurry to pan, and continue to simmer until the sauce reaches a desired consistency; about 10 minutes. Turn off heat (do not remove yet) and stir in cheese.
4. Cook pasta for the length given for al dente on package. Reserve about 1 cup of pasta cooking water.
5. Combine pasta, shrimp, and vegetables in a large serving bowl. Use pasta water by the tablespoonful to loosen sauce if needed. Pour sauce over pasta, tossing to coat. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!