Shrimp Fettuccine Alfredo

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Canola oil

  3 tbsp or 42g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. In a medium saucepan over medium heat, melt the butter. Whisk in the flour to form a smooth roux and cook about 2 minutes. Gradually whisk in the milk, allowing the mixture to return to a gentle simmer between additions.
2. Whisk in the basil, nutmeg, salt, pepper, and 1 cup of the Parmesan. Cook, whisking often, until thickened and silky, 7–8 minutes. Remove from heat and keep warm, covered.
3. Heat a large skillet over medium-high. Add the oil, then the onion and garlic; sauté about 2 minutes without browning. Add the shrimp and wine, cover, and cook 3–4 minutes until the shrimp are just pink. Uncover, pour in the warm sauce, reduce heat to medium, and cook 1–2 minutes, just until heated through. Keep warm, covered.
4. Meanwhile, cook the pasta in well-salted boiling water according to package directions; drain. Toss pasta with the shrimp Alfredo sauce and serve right away, topping with the remaining Parmesan.