Healthy Fettuccine Alfredo with Shrimp and Mushrooms

This healthy twist on Fettuccine Alfredo incorporates whole wheat pasta, lean shrimp, and mushrooms for a satisfying meal thats lower in calories and higher in nutrients compared to traditional versions.

Ingredients:

• 8 oz whole wheat fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup low-fat milk
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp whole wheat flour
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Follow the directions on the package to cook fettuccine

Remove the water and set it aside

Put 1 tablespoon of olive oil in a pan and set it over medium-low heat

It will take about two to three minutes on each side for the shrimp to turn pink after you add them

Take the shrimp out of the pan and set it aside

Put one more tablespoon of olive oil in the same pan

Put in the garlic and mushrooms

Saut for about 5 minutes, or until the mushrooms are soft

Add the flour to the mushrooms and stir for one minute

As you slowly whisk in the milk, keep stirring the mixture for about three to four minutes, or until it gets thicker

Add Parmesan cheese and mix it in until it melts and the sauce is smooth

Add pepper and salt to taste

Toss the cooked shrimp and fettuccine pasta around in the skillet to make sure they are all covered in sauce

Serve hot with chopped parsley on top