Shrimp Fettuccini Alfredo

I love pasta, especially pasta in a creamy sauce. Seriously, I LOVE it. And I miss it. With my new lifestyle change, it hasn’t been worth it (to me) to order the cheese tortellini with the cream sauce and extra parmesan on top at our local Italian restaurant. When I saw this recipe on Skinny Food by Amy, I was interested. When I saw the nutrition info, it was a done deal. I made this during the week for my husband and mother-in-law (Hi Joanne!). We all enjoyed the dish and it completely satisfied my craving for creamy pasta. I used Ronzoni Healthy Harvest Linguini for the pasta and one less Laughing Cow wedge than the original recipe called out. Please excuse the horrible picture. We were ALMOST done with dinner when Bryan questioned if I had taken the picture yet. Of course I hadn’t, but I managed to pull together what little hadn’t been eaten yet.

Adapted from Skinny Food by Amy

Ingredients
16 oz shrimp (Costco frozen 21-24 count)
1 bunch of green onions
1/2 small yellow onion
1 clove garlic
6 wedges of Light Laughing Cow cheese (Garlic and Herb)
1 cup fat free milk
1 T margarine (Smart Balance)
1 T reduced fat parmesan cheese
1 t garlic powder
Pam spray
8 oz uncooked whole wheat pasta (Ronzoni Healthy Harvest Linguini)
Pepper to taste

Directions
1. In a small pot, place LC cheese, milk, margarine, parmesan cheese and powder together. Keep on low until it melts, mixing ever so often. You may want to start the sauce first because it takes the longest.

2. In a larger pot, cook pasta per the box instructions.

3. Dice green and yellow onions, along with the garlic clove. Place in a Pam sprayed skillet and cook for a minute. Add shrimp and cook for a couple minutes, until the shrimp is done.

4. After the pasta and sauce are done, add to the shrimp and combine together. Add pepper to taste and enjoy!

The Facts
6 Servings
Calories 246.7
Total Fat 4.3 g
Fiber 4.3 g
WW points 4