Shrimp Fettuccine Alfredo

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Lowfat milk

  Fluid, 1% 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

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Canola oil

  3 tbsp or 42g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Spaghetti

  Dry, unenriched

  8 oz or 227g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Cook for 2 minutes, then gradually add the milk, 1 cup at a time, whisking constantly and cooking for 1 minute after each addition.
2. Add the basil, nutmeg, salt, pepper, and cheese to the sauce. Cook over medium heat, whisking frequently until the sauce thickens, about 7 to 8 minutes. Cover and keep warm.
3. Heat a large frying pan over high heat and add the canola oil. Sauté the onion and garlic for 2 minutes without browning. Add the shrimp and wine, cover the pan, and cook over high heat for 3 to 4 minutes. Uncover, add the prepared sauce, and reduce the heat to medium. Cook until the sauce thickens, about 7 to 8 minutes. Cover and keep warm.
4. Cook the pasta according to package instructions. Toss portions of pasta with the sauce and serve immediately, garnished with additional Parmesan cheese.

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