Light Cajun Shrimp Alfredo

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 12 ounces spaghetti or 12 ounces fettuccine
• 2 cups low fat cottage cheese
• 1/2 cup parmesan cheese, grated
• 1/2 cup low-fat milk
• 2 eggs
• 1 lb shrimp, peeled and deveined, without tails
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pepper
• 1/2 cup fresh parsley or 1/2 cup basil, chopped
• 1 1/2 tablespoons olive oil
• 8 ounces sliced mushrooms
• 1 cup tomato, diced
• 1 cup onion
• 2 tablespoons tony's creole seasoning
• 2 teaspoons garlic powder

Recipe

• 1 in a large opt of boiling water, cook fettuccine until tender but firm, drain and return to saucepan.
• 2 meanwhile, in a food processor, process cottage cheese until smooth.
• 3 add parmesan cheese, milk, egg, nutmeg and pepper; blend until smooth. set aside.
• 4 toss the shrimp in 1 tbsp of the creole seasoning, set aside.
• 5 heat skillet with olive oil. add the mushrooms and garlic powder, cook for about 1-2 min, next add the onions and cook for another minute then add the shrimp. cook for about 3-5 minute or until the shrimp turns pink.
• 6 when the shrimp has cooked add the sauce mixture from the processor and any additional creole seasoning to suit your personal taste.
• 7 bring this to a simmer then turn the heat down to med low.
• 8 add the tomatoes and heat until the sauce thickens. the heat needs to be low to keep the egg from curdling.
• 9 when the sauce has thickened add the drained pasta and toss until the pasta is coated.
• 10 garnish with additional diced tomatoes or cheese if desired.