Topsail White Shrimp Spaghetti

8 ounces thin spaghetti
1 teaspoon olive oil
3/4 cup chopped onion
8 ounces already peeled raw shrimp
1 tablespoon bottle minced garlic
1/4 cup dry white wine, such as Chardonnay
1 container (10 ounces) refrigerated light Alfredo sauce*
1 cup seeded and finely chopped Roma tomatoes (about 3 large)
2 tablespoons chopped fresh basil

Cook pasta according to package directions. When cooked al dente, drain well.

Meanwhile, heat oil in a 10-inch or larger skillet over medium heat. Add onion and stir and cook for 2 minutes. Add shrimp and garlic. Stir and cook just until shrimp begin to turn opaque, about 4 minutes.

Add wine and stir well. Add Alfredo sauce, tomatoes and basil. Stir until thoroughly combined and heated through. Serve immediately over cooked pasta.

Topsail White Shrimp Spaghetti

One of our favorite recipes from our first cookbook is one of Beverly's mother's recipes -- Topsail Shrimp Spaghetti. It has a red sauce and we wondered what would happen if we used an Alfredo sauce and fresh tomatoes. The result? Delish!

Topsail White Shrimp Spaghetti

Feel Good About: Revel in this low-fat favorite!

Approximate Values Per Serving: 406 calories (21% from fat), 9.5 g fat (5 g saturated), 101 mg cholesterol, 22 g protein, 56 g carbohydrates, 3 g dietary fiber, 510 mg sodium

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