Shrimp & mushroom Alfredo with Spinach Linguine

Ingredients:
*Holland House Cooking White Wine, 1 oz (remove)
*EVOO, 1 tbsp (remove)
Onions, raw, .25 cup, chopped (remove)
Mushrooms, fresh, 2 small (remove)
Milk, nonfat, .25 cup (remove)
sourcream - Hannaford light - 2 TBSP, .5 serving (remove)
hannaford parmesean cheese, 1.5 tbsp (remove)
DeCecco Spinach Linguine, 4 oz (remove)
Hannaford Jumbo Shrimp cooked 5 to a serving, 6 oz (remove)

Cook pasta in boiling water. While past is cooking, heat olive oil in a fry pan, add garlic and onion and saute until onion is tender. Add wine and continue to cook over low heat, when pasta is half done add shrimp & mushrooms. Cook for about a minute and add milk, sour cream and parmesean cheese. Let saute on very low heat until pasta is done. Toss with pasta. Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user TRAINLADY1107.