Quick and Easy: Fettuccine with Shrimp and Asparagus Parmesan

Associated Press

Combine shrimp and asparagus in a creamy cheese-flavored sauce and serve with pasta. Nothing wrong with this concept except that it sounds rather rich. But here's a recipe not only low in fat, but easy to make, in a matter of minutes. It's from the third edition of "1,001 Low-Fat Recipes" by Sue Spitler (Surrey Books, 2003, $19.95 paperback).

• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tablespoon 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 fat-free milk
• 1/2 cup (2 oz.) grated parmesan cheese
• 1 pound fettuccine, cooked, warm
• Salt and pepper, to taste
• 2 tablespoons minced parsley

Sauté mushrooms and garlic in oil 3 to 4 minutes; add asparagus to skillet and sauté 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 with salt and pepper; sprinkle with parsley.

Makes 6 servings.

Nutrition information per serving: 326 cal., 7.2 g fat (2 g saturated fat), 39.9 mg chol., 371 mg sodium, 20.6 g pro., 47 g carbo.