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

  Grated

  1 cup or 100g

• 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

• Pasta

  Fresh-refrigerated, plain, as purchased

  16 oz or 454g

• Parmesan cheese

  Grated

  ½ cup or 50g

Directions

1. Place butter into medium sauce pot and melt completely over medium heat. Add the flour and whisk until smooth. Cook for 2 minutes. Slowing start adding the milk, 1 cup at a time, cooking about 1 minute after each addition, whisking constantly.
2. Add the seasonings and cheese. Continue to cook over medium heat, whisking frequently until sauce thickens, about 7 to 8 minutes (cook to desired consistency). Cover and keep warm.
3. Heat a large frying pan over high heat and add several tablespoons of canola oil. Add the onion and garlic and sauté for 2 minutes - do not brown. Add the shrimp followed by wine and close pan with lid. Cook over high heat for 3 to 4 minutes, then uncover and add the prepared sauce into the pan along with seasonings. Turn heat down to medium and continue to cook until sauce thickens, about 7 to 8 minutes. Cover and keep warm.
4. Cook pasta according to package instructions. Toss small portions of pasta with prepared sauce and serve immediately, garnished with additional cheese. Enjoy!