Cajun Shrimp Alfredo

This Alfredo sauce is a cinch! It's delicious and light too. You could really put anything on top of the pasta...blackened grilled chicken, sauteed onions and tomatoes, serve the pasta as a side dish...etc.

Guiltless Alfredo Sauce and Cajun Shrimp
Slightly adapted from ourbestbites.com

Ingredients:

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
pinch of nutmeg

frozen cooked shrimp
cajun seasoning
1 tbsp. canola oil

For Sauce:

Toss milk, cream cheese, flour, salt, and nutmeg in a blender. Blend until smooth. Warm the butter in the pan over medium high heat. Add the garlic and sautee for about 30 seconds, just until fragrant. Add the milk mixture and stir constantly for about 3-4 minutes until it comes to a simmer. Now stir for a few minutes more. It will thicken as it cooks. Take the sauce off the heat and add the parmesan cheese. The sauce will thicken even more as it sits off the heat. So, don't cook it for too long.

For Shrimp:

Thaw the shrimp under running cold water. Coat in cajun seasoning, and sautee in warm oil. Place on top of the pasta and sprinkle parsley if desired.

Oh yeah, don't forget to make the pasta too :)