Ingredients

1 cup sliced mushrooms
2 cloves garlic, minced
1 tablespoon olive oil
1 cup asparagus spears, diagonally sliced
18 large shrimp, peeled, deveined, cooked
1 egg white
1/4 cup low-fat yogurt
1/2 to 3/4 cup fat-free milk
1/2 cup (2 ounces) grated Parmesan cheese
1 pound fettuccine, cooked, warm
Salt and pepper, to taste
2 tablespoons minced parsley

Directions

Saute mushrooms and garlic in oil in medium skillet 3 to 4 minutes; add asparagus and saute until crisp-tender, 3 to 4 minutes. Add shrimp and cook 2 to 3 minutes, until warm. Cover and remove from heat.

Mix egg white, yogurt, milk and Parmesan cheese until smooth in small saucepan; heat over medium-low heat until warm, 3 to 4 minutes. Spoon sauce over fettuccine and toss; add shrimp mixture and toss. Season to taste with salt and pepper; sprinkle with parsley. Makes 6 servings.

Nutrition information per serving: 326 cal., 7.2 g fat (2 g saturated fat), 39.9 mg chol., 371 mg sodium, 20.6 g pro., 47 g carbo.