Ingredients Jump to Instructions ↓

  1. 3 Tbsp olive oil spread (such as Fleischmann's)

  2. 3 Tbsp all-purpose flour

  3. 2 cups fat-free half & half

  4. 1/2 tsp each salt and freshly ground pepper

  5. 1/4 tsp ground nutmeg

  6. 3/4 cup grated Parmesan cheese

  7. 1 lb uncooked linguine pasta

  8. 1 bag (9 to 10 oz) baby spinach

  9. 1 bag (12 oz) frozen peeled and cleaned raw extra-large shrimp, thawed

  10. 1 Tbsp minced garlic

  11. 1 pt grape tomatoes

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil.

  2. Meanwhile make Alfredo sauce: Melt olive oil spread in a 2-qt saucepan over medium heat. Whisk in flour to blend. Add half & half, salt, pepper and nutmeg. Cook, whisking constantly, 5 minutes or until simmering and slightly thickened. Remove from heat; whisk in cheese until well blended. Cover to keep warm.

  3. Stir pasta into the boiling water. Boil 6 minutes or until almost firm-tender. Stir in spinach; cook 1 minute.

  4. While pasta cooks, put 2 Tbsp water, the shrimp and garlic in a large nonstick skillet. Sauté over medium-high heat 2 to 3 minutes. Add tomatoes; sauté 2 minutes or until tomatoes just begin to split and shrimp are opaque at centers. Remove from heat.

  5. Drain pasta and spinach and return to pot. Add sauce, shrimp and tomatoes. Toss to mix and coat.


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