High Protein Shrimp Alfredo

Cook the Barilla Protein+ fettuccine in salted boiling water until al dente, reserving 1 cup of pasta water before draining.

Season the shrimp with salt, black pepper, garlic powder, paprika, chili powder, and cayenne pepper.

Lightly spray a large skillet with cooking oil spray and cook the shrimp over medium‑high heat for about 2 minutes per side, or until just cooked through; remove and set aside.

In a blender, combine low‑fat milk, reduced‑fat cream cheese, shredded Parmesan, shredded mozzarella, salt, black pepper, garlic powder, paprika, chili powder, cayenne pepper, and garlic paste; blend until smooth.

Transfer the sauce to the same skillet, heat over medium‑low heat, and warm gently for 2–3 minutes.

Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time until the sauce becomes creamy and glossy.

Stir in the shredded mozzarella, return the cooked shrimp to the pan, and toss everything together until heated through and the sauce is creamy.

Garnish with fresh parsley or cilantro and extra grated Parmesan before serving.