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Rotini Alfredo Shrimp Pasta
This Alfredo Shrimp Pasta is creamy, protein-packed, and perfect for a quick, satisfying meal.
The secret to this dish? Combining light Alfredo sauce with reduced-fat ricotta to create a thick, restaurant-quality cream sauce without all the heavy calories. By using Fiber Gourmet Light Rotini, you get the same delicious, al dente pasta experience you love—with half the calories of traditional pasta and a massive fiber boost—making it a wholesome, guilt-free weeknight dinner.
Salt and black pepper to taste
2 tablespoons freshly grated Parmesan cheese
1/4 cup reduced-fat ricotta cheese
1/4 cup light Alfredo sauce
2 cloves garlic, minced
1 cup asparagus or spinach, chopped
5 oz raw shrimp, peeled and deveined
4 oz dry Fiber Gourmet Light Rotini
Pat shrimp dry: Dry the raw shrimp with paper towels before cooking to ensure a good sear in the pan rather than steaming them.
Save your pasta water: Keep a splash of starchy pasta water on hand before draining to thin out the ricotta-Alfredo mixture into a silky, smooth sauce if needed.
Add greens at the end: If using spinach, stir it in during the last minute of cooking so it wilts gently without losing its vibrant green color and nutrients.
Don't overcook the shrimp: Sauté your shrimp just until they turn pink and opaque (about 2–3 minutes per side). Overcooking makes them rubbery.
Add the cooked Fiber Gourmet Light Rotini to the skillet and toss thoroughly to coat every spiral in the sauce. Top with freshly grated Parmesan cheese and serve warm!
Reduce the heat to low. Stir in the light Alfredo sauce and reduced-fat ricotta cheese directly into the skillet, mixing gently until smooth and warm.
Add your chopped asparagus (or spinach) to the pan with the shrimp. Sauté for another 2 to 3 minutes until the vegetables are tender-crisp and the shrimp is cooked through.
Heat a non-stick skillet over medium-high heat with a light spray of olive oil. Add the minced garlic and raw shrimp, seasoning with a pinch of salt and pepper. Cook for 2 to 3 minutes until the shrimp start turning pink.
Bring a large pot of salted water to a boil. Cook the Fiber Gourmet Light Rotini according to package instructions until al dente. Reserve a small splash of pasta water, then drain and set aside.
Reheat gently on the stovetop or in the microwave over low heat with a splash of water or milk to keep the cream sauce smooth and velvety.
Absolutely. While Rotini spirals hold onto creamy Alfredo sauce exceptionally well, our Light Penne or Light Shells will work just as nicely.
Yes! Just make sure to thaw the shrimp completely in cold water and pat them thoroughly dry with a paper towel before sautéing.
Swap the Protein: Replace the shrimp with grilled chicken breast, seared scallops, or turkey bacon.
Add Extra Veggies: Mix in sliced mushrooms, sun-dried tomatoes, or broccoli florets for extra volume and texture.
Make It Spicier: Add a pinch of red pepper flakes or a dash of Cajun seasoning while cooking the shrimp for a spicy kick.
Dairy-Free Option: Use plant-based ricotta and a dairy-free Alfredo sauce paired with Fiber Gourmet pasta.
Turn your favorite rotini into easy, flavorful meals. High-fiber, satisfying pasta recipes you can make any night of the week.
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