Shelly's Recipe

FETTUCCINE WITH SHRIMP AND ASPARAGUS PARMESAN

Category: Pasta - Seafood

1 cup sliced mushrooms
2 cloves garlic, minced
1 tbsp olive oil
1 cup asparagus spears, diagonally sliced
18 large shrimp, peeled, deveined, cooked
1 egg white
1/4 cup low-fat yogurt
1/2 to 3/4 cup milk
1/2 cup (2 oz) grated Parmesan cheese
1 lb fettuccine, cooked, warm
Salt and pepper, to taste
2 tbsp minced parsley

Saute mushrooms and garlic in oil in medium skillet 3 to 4 minutes; add asparagus and saute until crisp-tender, 3 to 4 minutes. Add shrimp and cook 2 to 3 minutes, until warm. Cover and remove from heat.

Mix egg white, yogurt, milk and Parmesan cheese until smooth in small saucepan; heat over medium-low heat until warm, 3 to 4 minutes. Spoon sauce over fettuccine and toss; add shrimp mixture and toss. Season to taste with salt and pepper; sprinkle with parsley. Makes 6 servings.