I have been making this dish for years. I think I have finally nailed my favorite variation. The key ingredient is Parmigiano Reggiano! If you follow a bunch of my recipes, you may notice I use it in a lot of dishes. I just can not help myself. I started making a version of this recipe years ago when Kraft had the Savory Garlic Philadelphia Cooking Cream in grocery freezers. I was new to “adventurous cooking” back then. The product came with a few sample recipes and there were also dozens listed on the website. Kraft discontinued the product years ago. Since then, I have been experimenting with my own recipe.
Pasta is one of my favorite foods. I love pretty much every noodle out there. I also enjoy whole wheat pasta. There is a difference in taste and texture, but whole wheat is not a poor alternative, in my opinion. I still enjoy pasta when I substitute.
Foregoing white bread and pasta, and substituting with whole wheat makes a HUGE DIFFERENCE. The body processes the two very differently. Whole grains provide the body more vitamins, fiber, and nutrients. White bread has a higher glycemic index. This means your body breaks down your consumption quickly and spikes your blood sugar in the process. Whole wheat is a low-glycemic index food. Whole wheat has less of an impact on your blood sugar. Blood sugar spikes lead to fat storage, thus making it more difficult to lose weight.
Simply reviewing the calorie and carbs count will not provide you this information. Often, people forego whole grains simply because they think the calories are created equal. They are not.
Calories: 450 Fat: 17 G Net Carbs: 37G Protein: 32G
- 7 oz whole wheat spaghetti or linguine
- 1 pound shrimp, peeled and deveined
- 4 slices nitrate-free, uncured bacon, cooked and crumbled
- 3 garlic cloves, chopped
- 4 oz reduced-fat cream cheese
- 1/4 cup heavy whipping cream
- 10-15 oz (1/3 to 1/2 can) reduced-sodium chicken broth
- 1/2 cup to 1 cup unsweetened almond milk (use judgement based on your sauce preference)
- 1/2 cup peas, frozen
- 1/2 cup Parmigiano Reggiano cheese, shredded
- 1/2 teaspoon basil, dried
- 2 teaspoons parsley, chopped
- McCormick's Grill Mates Fish Rub, salt, and pepper to taste
- Cook the pasta according to package instructions in boiling, salted water.
- Heat a skillet on medium-high heat.
- Spray the skillet with cooking spray. Add the garlic. Cook until fragrant.
- Season the shrimp.
- Add the shrimp to the skillet. Cook for 2-3 minutes on each side until the shrimp turns bright pink.
- Add the chicken broth, Parmigiano Reggiano, crumbled bacon, whipping cream, almond milk, cream cheese, basil, and peas to the skillet.
- Salt and pepper to taste if necessary.
- Bring the mixture to a boil, then lower heat and simmer for 8-10 minutes.
- Add the mixture to a large pot with the cooked pasta.
- Sprinkle with parsley.