Shrimp and Linguine Alfredo

By CarolM-2

Ingredients

• Alfredo sauce: 3 Tbsp. olive oil spread, such as Fleischmann's.
• 3 Tbsp. flour
• 2 c. half and half--I use fat-free
• 1/2 tsp. each salt and pepper
• 1/4 tsp. nutmeg
• 3/4 cup parmesan cheese.
• 1 Lb. uncooked pasta
• 1 bag baby spinach (optional)
• 1 12 oz. bag frozen peeled and cleaned raw extra lg. shrimp, thawed
• 1 Tbsp. minced garlic

Preparation

Step 1

Bring a lg. pot of lightly salted water to a boil.
Make sauce: melt olive oil spread in a 2-qt. saucepan, over med. heat.
Whisk in flour to blend. Add half & half, salt, pepper and nutmeg. Cook, whisking constantly, 5 min., or until simmering and slightly thickened. Remove from heat. Whisk in cheese until well blended. Cover to keep warm.
Stir pasta into boiling water. Boil 6 min. or until almost firm-tender. Stir in spinach, cook 1 minute
While the pasta cooks, put 2 Tbsp. water, shrimp and garlic in a lg. nonstick skillet. Saute over med-high heat 2-3 minutes. Heat until shrimp are opaque. Remove from heat. Drain past and spinach and return to pot. Add sauce and shrimp. Toss to mix.