I had some mascarpone to use up after making a tiramisu, but I only had 4 ounces. Plus, I figured it's such a high fat cheese, this dish could use a little lightening. So in addition to the 4oz. mascarpone, I used an ounce of fat free cream cheese, an ounce of light sour cream, and a quarter cup of fat free half and half. I used skim milk as well. And I was sad when I realized I was out of scallops, so I used 1/2 lb small shrimp with great success. And I love asparagus, but didn't have any so I substituted with a cup of steamed and shredded broccoli.
I cut down the butter significantly as well, using only 1 tablespoon (margarine) in which to simmer the shrimp. I didn't use oil at all. I only had garlic powder on hand, but had fresh basil and parsley that I used, and I also ground up 2 tsp dried rosemary into the sauce.
Even with the lightened ingredients, this was very rich and delicious. I don't typically keep mascarpone on hand, but I will be making this again, but I'll use reduced fat cream cheese in place of the mascarpone, probably with the proportions being 3 ounces reduced fat cream cheese, 2 ounces fat free cream cheese, and the same amounts of light sour cream and half and half. And I'll have to try this with scallops too, as I like them better than shrimp in general. I may need to use the oil for searing as instructed, but we'll see. Also, this is suited for just 8 ounces of pasta (I used whole wheat penne as I had no shells... bowties would have been fun too!).
Was this review helpful?
1 user found this review helpful
I had some mascarpone to use up after making a tiramisu, but I only had 4 ounces. Plus, I...