Topsail White Shrimp Spaghetti

8 ounces thin spaghetti
1 teaspoon olive oil
3/4 cup chopped onion
8 ounces already peeled raw shrimp
1 tablespoon bottle minced garlic
1/4 cup dry white wine, such as Chardonnay
1 container (10 ounces) refrigerated light Alfredo sauce*
1 cup seeded and finely chopped Roma tomatoes (about 3 large)
2 tablespoons chopped fresh basil

Cook pasta according to package directions. When cooked al dente, drain well.

Meanwhile, heat oil in a 10-inch or larger skillet over medium heat. Add onion and stir and cook for 2 minutes. Add shrimp and garlic. Stir and cook just until shrimp begin to turn opaque, about 4 minutes.

Add wine and sir well. Add Alfredo sauce, tomatoes and basil. Stir until thoroughly combined and heated through. Serve immediately over cooked pasta.

* Notes

For testing we used Buitoni ® brand Light Alfredo sauce. It is found with the refrigerated pastas and sauces in the dairy section of most supermarkets.

One of our favorite recipes from our first cookbook is one of Beverly's mother's recipes -- Topsail Shrimp Spaghetti. It has a red sauce and we wondered what would happen if we used an Alfredo sauce and fresh tomatoes. The result? Delish!

Feel Good About: Revel in this low-fat favorite!

Approximate Values Per Serving: 406 calories (21% from fat), 9.5 g fat (5 g saturated), 101 mg cholesterol, 22 g protein, 56 g carbohydrates, 3 g dietary fiber, 510 mg sodium

Print this recipe:

• Print Full-Page Recipe with Color Image
• Print Full-Page Recipe without Image (black & white)
• Print Compact Recipe (without image or backstory or nutrition information)
• Print with Large Type (without image or backstory or nutrition information)