|2 oz whole-wheat spaghetti|
|1 tsp olive oil|
|1 tbsp onion, chopped|
|1 to 2 garlic cloves, minced|
|2 tbsp white wine|
|1⁄2 cup shrimp, cooked|
|2 tbsp fat-free half-and-half|
|1 tbsp parmesan cheese, freshly grated|
|1 tbsp fresh flat-leaf Italian parsley, chopped|
|1 black pepper, freshly ground, to taste|
- Bring a pot of salted water to a boil and cook spaghetti according to package directions. Drain, reserving 1 tablespoon cooking water, and set aside.
- While pasta cooks, heat olive oil in a skillet over medium high heat. Add onion and garlic and saute until the onions are translucent, about 3-4 minutes. Add white wine and simmer until the alcohol evaporates, about 2 minutes. Stir in reserved pasta cooking water, shrimp, and half-and-half and cook until shrimp are heated through, 2-3 minutes. Add spaghetti and stir to coat. Sprinkle with parmesan cheese, parsley, and black pepper.
- Per serving: 10 SmartPoints; 10 PointsPlus; 8 POINTS (old)