Shrimp and Linguine Alfredo

Source: Jan Taylor

Alfredo Sauce
3 tablespoons olive oil spread (such as Fleischmann's)
3 tablespoons all-purpose flour
2 cups fat-free half-and-half
1/2 teaspoon each salt and freshly ground pepper
1/4 teaspoon ground nutmeg
3/4 cup grated Parmesan cheese

1 pound uncooked linguine pasta
1 (9 to 10 ounce) bag baby spinach
1 (12 ounce) bag frozen peeled and cleaned raw
    extra-large shrimp, thawed
1 tablespoon minced garlic
1 pint grape tomatoes

Bring a large pot of lightly salted water to a boil.

Meanwhile make Alfredo Sauce: Melt olive oil spread in a 2-quart saucepan over medium heat. Whisk in flour to blend. Add half-and-half, salt, pepper and nutmeg. Cook, whisking constantly, 5 minutes or until simmering and slightly thickened. Remove from heat; whisk in cheese until well blended. Cover to keep warm.

Stir pasta into the boiling water. Boil 6 minutes or until almost firm-tender. Stir in spinach; cook 1 minute.

While pasta cooks, put 2 tablespoons water, the shrimp and garlic in a large nonstick skillet. Sauté over medium-high heat 2 to 3 minutes. Add tomatoes; sauté 2 minutes or until tomatoes just begin to split and shrimp are opaque at centers. Remove from heat.

Drain pasta and spinach and return to pot. Add sauce, shrimp and tomatoes. Toss to mix and coat.

Makes 6 servings.

ENJOY!