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Today's recipe for Topsail White Shrimp Spaghetti started out as Topsail Spaghetti with a delightful red sauce when it first appeared. But as we often do during "recipe brainstorms," we started to wonder what this recipe might taste like "if ..." The result is shrimp bathed in an Alfredo sauce, studded with bits of fresh tomato and basil — but still atop spaghetti and still sporting a hefty dose of garlic. It's delicious!

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Topsail White Shrimp Spaghetti

Crisp green salad

Crusty French bread

Topsail White Shrimp Spaghetti

Yield: 4 servings


8 ounces thin spaghetti

1 teaspoon olive oil

3/4 cup chopped onion

8 ounces already peeled raw shrimp

1 tablespoon bottle minced garlic

1/4 cup dry white wine, such as Chardonnay

1 container (10 ounces) refrigerated light Alfredo sauce (see cook's note)

1 cup seeded and finely chopped Roma tomatoes (about 3 large)

2 tablespoons chopped fresh basil


Start to finish: 20 minutes.

Cook's note: For testing, we used Buitoni Light Alfredo Sauce. It is found with the refrigerated pastas and sauces in the dairy section of most supermarkets.

Cook pasta according to package directions. When cooked al dente, drain well.

Meanwhile, heat oil in a 10-inch or larger skillet over medium heat. Add onion, and stir and cook for 2 minutes. Add shrimp and garlic. Stir and cook just until shrimp begin to turn opaque, about 4 minutes.

Add wine, and stir well. Add Alfredo sauce, tomatoes and basil. Stir until thoroughly combined and heated through. Serve immediately over cooked pasta.

Approximate values per serving: 406 calories (21 percent from fat), 9.5g fat (5g saturated), 101mg cholesterol, 22g protein, 56g carbohydrates, 3g dietary fiber, 510mg sodium.

Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or send e-mail to Or visit the Desperation Dinners Web site at