Shrimp and Shaved Carrott Spaghetti With Feta Cream Sauce

My sister was home from her first semester in college for Thanksgiving and we were chatting about how on earth she gained 15lbs this fall. (Aside from binge drinking and hitting the vending machine hard...) That's when she told me that she eats alfredo sauce on a regular basis at the cafeteria. "A safe bet," she said. Yeah a safe bet to put on some poundage! Alfredo sauce is pretty much butter and cream=FAT! I have never been a huge fan since it is so heavy, but I completely get why others like it, as it is creamy and smooth. This Shrimp and Shaved Carrot Spaghetti with Feta Cream Sauce is my answer for a white sauce pasta. It is not a "skinny" version of alfredo, but a completely different concept. Maddy--When you are home, you can try it and be the judge!

Here's What You Need:
Whole wheat spaghetti (About 60z)
1/2 lb large shrimp, peeled and deveined
1 tsp extra virgin olive oil
2 carrots, peeled
40z flavored feta crumbles
1/4 cup of white wine
Handful of baby spinach
1tsp butter
Fresh herbs (I used about 2 tsp of fresh thyme)
2 large garlic cloves, diced
Salt + pepper
Here's What You Do:
Make the pasta according to the package directions (al dente). Set aside. Using a peeler, cut the carrots into long shavings. Heat the butter and olive oil over medium high. Sprinkle the shrimp with salt and pepper and add to the hot pan for 2 minutes. Flip over the shrimp and stir in the garlic, carrots, as well as the wine. Cook for another two minutes. Toss the cooked spaghetti noodles in along with the spinach, herbs, and the feta until everything is warmed through and creamy. Season with salt and pepper and you are ready to serve!

Kid Tip:I tried to make this a "fun" dish by teaching my 3 year old how to twirl his pasta. It worked! He ate almost all of it, proud of his twirling skills. For younger ones, cut everything into very small pieces.

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