Skinny Shrimp Spaghetti Alfredo

Ingredients:

12 fresh shrimp, peeled & deveined
2 TBSP EVOO
Dash garlic powder
Dash onion powder
4 oz. cooked spaghetti (I used gluten free)
1/2 TBSP butter
2 cloves garlic, minced
1 tsp cornstarch
Pinch of ground nutmeg
2/3 cup chicken broth
2/3 cup shredded parmesan cheese
1/3 cup Greek yogurt
Salt & pepper, to taste

Instructions:

Heat EVOO in saute pan. Add dash of garlic powder and dash of onion powder. When oil is hot, add shrimp and saute until shrimp are pink and cooked through. Set shrimp aside.

Melt butter in saute pan. Add garlic and cook for about 1 minute.

Combine nutmeg and cornstarch in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan. Raise the heat and bring the sauce to a simmer, whisking occasionally. Whisk in 1/2 of the cheese and stir until it has melted. Remove the pan from the meat and whisk in the yogurt until the sauce is smooth.

In a large bowl, toss the spaghetti with the Alfredo sauce and the shrimp. Season with salt and pepper and top with remaining cheese.

Makes 1 serving. Recipe adapted from Now Eat This! by Rocco DiSpirito

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