Langostino Alfredo
A lightened up version of a classic restaurant sauce makes this langostino alfredo a tasty dinner that doesn't sacrifice taste for fewer calories.
Servings: 2 servings
Calories: 687kcal
Equipment
Ingredients
- 4 ounces pasta cooked according to box (save 1 cup pasta water)
- 6 ounces langostino tails thawed and drained
- 2 1/2 tbsp. unsalted butter
- 1 tbsp. all-purpose flour
- 2 - 4 cloves garlic minced
- 1/2 tsp. salt I use Diamond Crystal kosher salt
- 1/4 tsp. ground black pepper
- 3/4 cup half and half room temperature
- 1/4 cup whole milk room temperature
- 1 1/2 cups freshly grated Parmesan cheese from a block is best, divided
- 1 tbsp. chopped chives or parsley for garnish optional
Instructions
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 3 - 4 minutes.
- Add garlic and whisk to combine. Season with half of the salt and pepper.
- Slowly whisk in milk and half & half. (Start slowly, to allow milk/half and half to blend in as you're whisking. Don't dump it all in at once)
- Whisk frequently over medium/medium low heat until sauce has thickened.
- When sauce has reached desired consistency, remove from heat and whisk in 1 - 1 1/4 cups grated Parmesan. Add additional salt and pepper to taste.
- If sauce is too thick, add a splash of pasta water to thin it. Add a ladle or two of sauce to cooked pasta and toss to coat noodles with sauce. Add pasta to bowls for serving.
- Gently fold thawed and drained langostino tails into remaining sauce and ladle sauce over pasta.
- Top with fresh parsley or chives and remaining grated Parmesan cheese.
Notes
If you like a little spice, add my Cajun seasoning blend to the sauce.
*Don't forget to save a cup of pasta water to thin the sauce, if needed.
Nutrition
Serving: 1g | Calories: 687kcal | Carbohydrates: 39g | Protein: 29g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 2008mg | Fiber: 1g | Sugar: 6g