Ingles Inspiration: Low-fat Shrimp Alfredo

Living East Tennessee

KNOXVILLE, Tenn. (WATE) – Eating healthier doesn’t mean you have to give up enjoying your favorite foods. This week, we’re getting inspiration from The Chef’s Kitchen at Ingles.


  • 1 bag of frozen large raw peeled shrimp
  • 8 oz Parmesan Cheese
  • 8 oz low fat sour cream
  • 1 Tbsp of garlic
  • 2 Tbsp of salted butter
  • 2-3 oz white wine
  • 4 oz Reduced fat cream cheese
  • 6 oz reduced fat half and half
  • 2 Tsp Cajun Seasoning
  • 2 cups Zucchini and Squash noodles or linguine
  • Melt butter in a sauté pan on medium high heat.
  • Add garlic, shrimp and Cajun seasoning
  • Cook for about 3 minutes tossing shrimp to cook evenly
  • Splash in white wine to deglaze the pan
  • Pour creamer, sour cream, and cream cheese into the pan. Stir until cream cheese is melted.
  • Add parmesan cheese and stir until incorporated.
  • In another sauté pan cook zucchini/squash noodles for 2-3 minutes on medium high heat until al dente.
  • Serve shrimp and sauce over zucchini noodles
  • Optional: Garnish with chopped green onions and parsley

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