One-Skillet Seafood Alfredo
While ﬁsh is a healthy addition to any diet, there can be plenty of calories hidden in any cream- based dressings. To make this dish lighter, we’ve substituted a combination of chicken broth, 2% milk, and ﬂour for heavy cream. That way, you’re still able to achieve that thick, creamy texture that’s indicative of an Alfredo dish while cutting out the unhealthier elements.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Entrées
- 1 1/2 cups uncooked regular, whole-wheat, or gluten-free mini penne pasta
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup minced onion
- 2 tablespoons minced garlic
- 3/4 cup low-sodium chicken broth
- 3/4 cup 2% milk
- 1 tablespoon all-purpose flour
- 1 (8-ounce) package Louis Kemp Crab Delights imitation crabmeat
- 1/2 pound peeled, deveined, and cooked shrimp
- 1 cup freshly grated Parmesan cheese
- Fresh parsley, chopped, for garnish
- Scallion, chopped, for garnish
- Bring a large pot of water to a boil. Add the penne pasta and salt and cook until al dente. Drain and return the pasta to the pot.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and garlic and cook for 1 minute, stirring constantly.
- Add the chicken broth, milk, and ﬂour to the onion and whisk until completely combined. Cook until the mixture thickens slightly.
- Stir in the cooked pasta, crabmeat, and shrimp and cook for an additional 2 to 3 minutes, or until the seafood is heated through.
- Remove from the heat and stir in the Parmesan cheese.
- Season with salt and pepper, if needed. Garnish with the parsley and scallion. Serve immediately.
Keywords: seafood alfredo, seafood