Fettuccine Alfredo Shrimp and Veggies

Tonight was my turn for dinner. I tried another recipe from the "Now Eat This" book. Of course I changed up a few things. It calls for peas, but I don't like peas, so I added 1/2 onion diced, 1 small orange bell pepper diced, 1/2 a bunch of asparagus cut into small pieces, and 2 mushrooms diced. It also called for whole wheat fettuccine, but our 2 stores didn't have any, so I used whole wheat spaghetti.

First, get a large pot of water boiling. Then start your whole wheat pasta. Don't forget to salt your pasta water.

 Next in a large deep skillet, add 2 tsp butter, and 1 tbls olive oil, cook your shrimp, just until pink. Remove shrimp from pan, and cover. Next, add 2 more tsp. butter, then add the onion, pepper, and asparagus then add salt and pepper to taste. Cook for about 3 minutes, then add  3 cloves minced garlic, and mushrooms, then cook another 2 minutes.
Meanwhile, in a small bowl add 2 tsp. cornstarch, 1/8 tsp. grated nutmeg, and 1 cup of chicken stock, mix until it's smooth. Then add, it to the veggies, cook on high until it thickens. Next add about 1 cup of parmigiano- reggiano cheese, stir until melted, then turn off heat add in 1 cup plain greek yogurt, mix until well blended. Add the shrimp back in. Place the pasta in a large bowl, pour sauce on top and toss. Serve with extra cheese.

All veggies were bought at the 99 cent store, so none of them cost more then a buck. Pasta was $1.28, shrimp was bought at Grocery Outlet for $4.99, cheese was also bought at Grocery Outlet for $1.49. The yogurt was sale at Safeway for $3.50, for a large container. A Good dinner at a good buy.