Light Red Pepper Fettuccine Alfredo Recipe — Eat This Not That

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Light Red Pepper Fettuccine Alfredo Recipe — Eat This Not That
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Grab a fork and get digging into this buttery red pepper fettuccine alfredo recipe that drops the extra cream and calories:

3⁄4 cup chopped bottled roasted red peppersBring a large pot of salted water to a boil. Add the pasta and cook until al dente .Stir in the flour and cook for a minute, until the two are fully incorporated. Slowly add the milk and half and half, whisking to help prevent lumps from forming.Pour the mixture into a blender and purée until smooth and uniform in color.Season with salt and pepper and simmer until the pasta is done cooking.Divide among 4 warm bowls or plates.

Stir 8 ounces of peeled raw shrimp into the sauce 2 minutes before adding the pasta, or 8 ounces of leftover chicken just as you add the pasta. After tossing the pasta and sauce, stir in 4 cups baby spinach and cook just until it begins to wilt, about 1 minute.

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