Ingredients
-
1 lb spaghetti
-
3 tablespoons Smart Balance butter spread
-
1 tablespoon olive oil
-
1 small onion, minced
-
6 garlic cloves, minced
-
2 1/2 tablespoons Wondra Flour
-
1 cup white wine
-
1 (14 1/2 ounce) can chicken broth
-
1/2 teaspoon red pepper flakes
-
1 lb large shrimp, peeled and deveined
-
1 cup fat-free half-and-half
-
chopped fresh parsley
-
freshly grated parmesan cheese
-
fresh ground pepper
Instructions
- In butter spread and olive oil, saute onion and garlic. Add Wondra and cook 3 minutes or so to cook the flour.
- Add wine, broth, red and black pepper and saute, stirring, until thickened and somewhat reduced. Add shrimp and cook until opaque, only a couple of minutes.
- Add half-and-half and parsley. Heat through, but don't boil.
- Toss with cooked, drained spaghetti and allow spaghetti to absorb the sauce for a few minutes. Serve with parmesan.