Fettucini Alfredo with veggies & shrimp - lite version (Shelly)

This is a recipe Rick & I enjoyed back in our "kid free" days - but in those days, everything was full fat and butter! Times have changed... sigh - but this version is almost as good and we LOVE it... so do the kids. Its really quick too, though it does dirty a few pots. ENJOY!

Serves: 4 regular portions, 3 generous portions

Ingredients:
8 ounces fettucine (we use kamut, but traditional pasta, or whole wheat is great too)
1/4 cup part skim ricotta cheese (or cottage cheese if that is what you have on hand)
1/4 cup plain low-fat yogurt
1/4 cup 1% or skim milk
1/2 cup grated parmesan cheese
1 tablespoon unsalted butter or margarine
1/2 cup each Red Pepper & mushrooms (or any other veggie your family loves)
Shrimp (we just defrost & use a "shrimp ring", but use your favourite kind, & as much or as little as you like)
1 tbsp of olive oil
1/2 tsp of italian spice mix
1 clove of garlic, finely chopped or put through a press
1/2 teaspoon black pepper
*1/2 tablespoon cornstarch* (you may or may not need this)

Directions:

• Cook the noodles according the package directions.
• Drizzle a tbsp of olive oil in a frying pan and get it hot. Add garlic & italian spice to hot pan.
• Cook for a few seconds, then drop the veggies (in our case peppers and mushrooms).
• Stir-fry veggies for a few minutes, then drop shrimp in and cook just until they start to curl and turn white. Note: DO NOT OVERCOOK SHRIMP or they get tough and wierd.
• Remove from heat for now.Drain the noodles well and return them to the empty pot. Add the ricotta (or cottage) cheese, yogurt, skim milk, butter, and 1/4 cup of the parmesan cheese to the pot.
• Turn the heat on very low and stir well until everything is combined.
• If you are using shrimp, add that now as well, making sure you get all the drippings in the saucepan too - for flavour.
• If the sauce looks a little too watery, add the cornstarch and continue to stir until it has reached the desired thickness.

That’s it!! Divide between 4 plates, sprinkle with the remaining 1/4 cup parmesan cheese and the black pepper, serve and enjoy!!

We always eat this dish with a salad and with crusty bread, sliced, buttered and smeared with crushed garlic then lightly toasted under the broiler. Its also good if you substitute chopped chicken for the shrimp.