Low Sodium Pasta & Shrimp Alfredo for 2

Ingredients

• 4 oz white, enriched spaghetti or fettucine
• 18 shrimp (31-40/lb – 9 shrimp@230mg sodium)

Alfredo Sauce

• 1 tbsp + 5 tbsp fat-free milk (divided)
• 2 1/4 tsp all-purpose flour
• 3 tsp + 1 tsp grated or shredded low sodium Parmesan cheese (divided)
• 1/2 tsp fresh lemon juice
• White pepper
• Parsley (optional)
• Lemon wedges (optional)

Directions

1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Cover to keep warm.

2. Meanwhile, in a small bowl, whisk together 1 tbsp milk and the flour until smooth. Heat a medium saucepan over medium heat. Pour the mixture into the saucepan.

3. Whisk in the remaining 5 tbsp milk. Bring to a boil. Cook for 15 minutes, or until thickened, stirring constantly with a flat spatula to keep the sauce from sticking to the bottom of the pan. * may need to add a bit more milk or water if sauce become too thick.

4. Stir in 3 tsp Parmesan and the lemon juice and a dash of white pepper.

5. Transfer the pasta to a platter. Pour the sauce over the pasta. Sprinkle with some parsley (optional) and remaining 1 tsp Parmesan. Garnish with the lemon wedges. (optional)