Low-Fat White Sauce Shrimp Pasta (Mì Ý Sốt Kem Tôm)

A guilt free take on creamy Italian pasta using a clever milk and low fat cheese base to achieve a velvety texture without the heavy cream.

Ingredients

• 100 g spaghetti
• 6–8 pieces shrimp, peeled and deveined
• 2 strips bacon, chopped
• 12 white onion
• 4–5 white mushrooms
• 1 tbsp all-purpose flour
• 10 g butter
• 250 ml milk
• 1 slice low-fat cheese
• to taste salt and black pepper
• optional dried parsley

Instructions

1. 1Boil the pasta

   

   Bring a pan of water to a boil and carefully submerge the dry spaghetti noodles. Use a pair of chopsticks to gently stir and ensure all the strands are underwater so they cook evenly. This low-fat method prepares the base for your meal without excess oil.

   Tip: Adding a quick spray of oil to the water can help prevent the pasta from sticking together as it softens.
2. 2Dice the onion

   

   Place a white onion on a wooden cutting board and use a sharp kitchen knife to finely dice it. Small, uniform pieces will cook more quickly and release their natural sweetness into the white sauce, providing a flavorful aromatic base.

   Tip: Keep the root end intact while dicing to hold the onion layers together, making the cutting process safer and more efficient.
3. 3Slice the mushrooms

   

   Take the fresh white mushrooms and slice them into thin, even pieces on your cutting board. These mushrooms will add a savory, earthy depth to the pasta dish and pair perfectly with the shrimp and white sauce.

   Tip: Wipe the mushrooms with a damp paper towel instead of washing them under water to prevent them from absorbing moisture and becoming soggy when cooked.
4. 4Season the flour

   

   In a small white bowl, combine a portion of all-purpose flour with freshly ground black pepper from a mill. This seasoned flour will serve as the thickening agent for the sauce, ensuring it has a smooth consistency and a hint of spice.

   Tip: Using freshly ground pepper provides a much stronger aroma and flavor compared to pre-ground pepper, elevating the overall taste of the sauce.
5. 5Sauté onions and bacon

   

   Add the diced onions and bacon bits to a white pan. Sauté them over low heat using a red silicone spatula, stirring constantly until the onions become translucent and the bacon releases its fragrance and begins to brown slightly.

   Tip: Cook over low heat to render the fat from the bacon slowly without burning the delicate onions.
6. 6Add butter for aroma

   

   Once the onions and bacon are fragrant, add a small square pat of yellow butter to the pan. Allow the butter to melt and coat the ingredients; this adds a rich, creamy flavor to the base of your sauce without the need for heavy cream.

   Tip: Stir the butter as it melts to ensure it incorporates evenly and doesnt brown too quickly.
7. 7Form a roux base

   

   Add the flour seasoned with black pepper directly into the pan with the sautéed onions, bacon, and melted butter. Stir-fry the flour for a few moments over low heat to cook out the raw taste and release its aroma, creating a thick base for the white sauce.

   Tip: Frying the flour in fat before adding liquid is key to preventing lumps and creating a smooth, nutty-flavored sauce.
8. 8Deglaze and thicken

   

   Pour a small amount of water into the pan with the flour and aromatics. Stir continuously to combine the liquid with the flour, forming a smooth, thick roux-like consistency that will serve as the foundation for the creamy pasta sauce.

   Tip: Add the liquid gradually and stir well to ensure the flour fully incorporates without forming small doughy clumps.
9. 9Incorporate shrimp and mushrooms

   

   Add the prepared raw shrimp and sliced white mushrooms into the pan with the sautéed bacon and flour mixture. Add a little more water to help the ingredients combine and begin to simmer, creating the foundation of the white sauce.

   Tip: Keep the heat relatively low when adding these fresh ingredients to prevent the flour base from scorching before the liquids are added.
10. 10Incorporate the milk

    

    Pour half a bottle of milk into the pan with the shrimp and mushrooms. The milk replaces heavy cream in this low-fat version, providing a rich, milky flavor and a creamy texture while keeping the calorie count lower.

    Tip: Using whole milk will give a creamier result, but skim or low-fat milk works well for a lighter meal.
11. 11Season the sauce

    

    Season the bubbling mixture with freshly ground black pepper and a pinch of salt. This enhances the savory flavors of the shrimp and bacon while complementing the sweetness of the milk.

    Tip: Freshly cracked black pepper provides a much brighter and more aromatic heat than pre-ground pepper.
12. 12Combine pasta and sauce

    

    Transfer the pre-boiled spaghetti noodles into the pan with the creamy white sauce. Toss the noodles gently with a spatula to ensure every strand is thoroughly coated in the sauce.

    Tip: If the sauce seems too thick at this stage, add a splash of the pasta cooking water to loosen it up.
13. 13Add the cheese slice

    

    Place a square slice of low-fat cheese directly onto the pasta and white sauce mixture. This adds a rich, milky depth and helps thicken the sauce into a velvety consistency without the need for heavy cream.

    Tip: If you want an even creamier texture, you can tear the cheese into smaller pieces to help it melt and incorporate faster.
14. 14Thicken the sauce

    

    Stir the pasta continuously over high heat as the cheese melts. The sauce will begin to emulsify and thicken, coating every strand of pasta. Simmer until it reaches a thick, creamy consistency that clings to the spoon.

    Tip: Dont reduce the sauce too much in the pan; it will continue to thicken significantly once it is plated and begins to cool.
15. 15Garnish and serve

    

    Transfer the creamy pasta to a serving bowl and sprinkle a generous amount of dried parsley flakes over the top. This adds a pop of color and a fresh herbal note that completes the dish, making it look like a restaurant-quality meal.

    Tip: Serve immediately while the sauce is at its creamiest. Pair with a fresh side salad to keep the total meal under 600 calories.

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