Light Cajun Shrimp Alfredo

Submitted by JKRunning

"A lighter version of a favorite of mine."

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 1 1/2-2 cup
• Serves: 6

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 tomatoes, diced
• 1 cup onion
• 2 tablespoons tony's creole seasoning
• 2 teaspoons garlic powder

directions

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.