Lemon Cream Spaghetti with Smoked Salmon and Shrimp

I still had a little bit of leftover smoked salmon in the fridge. I decided to make a low cal version of spaghetti in Alfredo sauce with smoked salmon. Because there wasn't much smoked salmon, I added a few shrimp to it. Mmm, good!

Lemon flavored cream sauce

Don't fret! The sauce is made with skim milk, and the pasta is made with artichoke flour which is so much better than regular wheat flour. Now, don't you feel a little bit better?


Lemon Creme Spaghetti With Smoked Salmon And Shrimp

1 package De Boles artichoke flour spaghetti
2 cups skim milk
2 Tbsp Smart Balance
1 Tbsp olive oil
2 Tbsp flour
1 cube chicken bullion
1/4 cup sherry
1/3 cup shredded sharp cheddar cheese
3 Tbsp parmesan cheese
A few slices smoked salmon, I used left over trims
8-10 small shrimp
1 Tbsp capers
1 lemon zest
1/2 lemon juiced
Pinch thyme, tarragon, parsley
Salt and black pepper


Cook pasta according to the instruction. In a large sauce pan, combine Smart Balance, olive oil, flour, thyme, tarragon, salt and pepper. Cook for a minute. Add milk slowly and whisk well so there is no lump. Add cheddar and parmesan cheese and stir. After the cheese is melted, add chicken bullion and sherry. Cook till the sauce is nice and creamy. Add lemon zest, lemon juice, capers, shrimp and smoked salmon. Cook for a few more minutes and make sure shrimp is done. Toss in cooked spaghetti. Garnish with more parmesan cheese and a lemon slice.


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