Healthy Homemade Shrimp Alfredo Pasta

• 1 lb small tail-off and deveined shrimp (see blog post for more info)
• 8 oz fettuccine noodles (gluten-free if necessary)
• 5 Tbsp Country Crock 8% Butter Spread (divided)
• 2 Tbsp all-purpose flour (gluten-free if necessary)
• ½ C low-sodium chicken broth
• 1¼ C 1% low-fat milk
• ½ C parmesan cheese
• 2 Tbsp nutritional yeast (or more cheese)
• 2 cloves garlic (minced)
• ½ tsp garlic powder
• ½ tsp dried parsley
• ½ tsp salt
• ¼ tsp onion powder
• ¼ tsp oregano
• ¼ tsp pepper

1. Prepare fettuccine noodles according to package instructions. Drain and rinse when finished. Set aside.
2. In a large glass measuring cup, combine the chicken broth and milk. Set aside.
3. Heat a large skillet to medium heat and melt 4 tablespoons of the butter. Once the butter is melted, sprinkle the flour over the butter and whisk until combined*. Slowly pour the liquid mixture from earlier into the roux, about ½ cup at a time, whisking constantly to avoid scalding. Continue to add more liquid until the roux has become a thin sauce.
4. Allow the sauce to come to a gentle boil, then stir in the parmesan cheese, nutritional yeast, and seasonings. Once the alfredo sauce has slightly thickened, reduce the heat to medium-low and cover with a lid. Simmer for 15-20 minutes, stirring occasionally.
5. Meanwhile, prepare the garlic butter shrimp by heating a small frying pan to medium heat. Saute the minced garlic until fragrant, then add the shrimp**. Cook until the shrimp has curled on itself and is vibrant pink with a slight char, about 5-8 minutes. Remove from heat and stir in fresh chopped parsley.
6. To serve, gently fold in the cooked noodles to the finished alfredo sauce until completely combined, then divide into four equal portions. Top each portion with garlic butter shrimp and extra fresh chopped parsley. Enjoy!

*See blog post for detailed notes about this step.

**See blog post for detailed notes about the shrimp.

Nutrition facts are a calculated estimate of 1/4 of all prepared food. To get a correct serving, combine the noodles with the alfredo sauce, divide into four equal portions, then top with 1/4 of the cooked shrimp (4 oz raw).