Nutritional Info

Nutrition Facts

Serving Size 1 (465g)

Calories 580
Calories from Fat 225 (39%)
Amount Per Serving %DIV
Total Fat 25g 38%
Saturated Fat 12.7g 64%
Monounsaturated Fat 10.1g
Polyunsaturated Fat 2.1g
Trans Fat 0.0g
Cholesterol 109.7mg 37%
Sodium 946.6mg 41%
Potassium 619.3mg 13%
Total Carbohydrate 32.7g 11%
Dietary Fiber 1.9g 8%
Sugars 24g
Protein 43.4g 87%

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Recipe Description
This creamy sauce is made with cottage cheese, so it's nutritious as well as tasty.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  black pepper
1/2 Teaspoon(t)  salt
2 Tablespoon(T)  dry white wine
3   dijon mustard
1 Can(cn)  water chestnuts, drained and sliced
2   large shallots, thinly slivered
12 Ounce(oz)  asparagus, cut diagonally into 1 inch lengths
12 Ounce(oz)  medium shrimp, shelled and deveined
2 Tablespoon(T)  vegetable oil
1 Cup(c)  cream-style cottage cheese
8 Ounce(oz)  spaghetti


Cook the spaghetti according to package directions. Meanwhile, puree the cottage cheese by whirling in a food processor or an electric blender for 1 minute. Heat 1 tablespoon of the oil in a deep 12 inch skillet over moderately high heat for 1 minute. Add the shrimp and stir fry for 3 minutes, or until pink. Transfer to a plate and set aside. Reduce the heat to moderate. Add the remaining oil to the skillet and heat for 1 minute. Add the asparagus and shallots and stir fry until the asparagus is almost tender, about 5 to 7 minutes. Drain the cooked spaghetti, rinse under hot water, and drain well again. Place in a large serving bowl, cover, and keep warm. Add the water chestnuts to the skillet and stir fry for 1 to 2 minutes. Reduce the heat to low and blend in the cottage cheese, mustard, wine, salt and pepper. Stir in the shrimp and heat just to serving temperature, about 2 to 3 minutes. Remove the skillet from the heat, transfer the contents to the bowl with the spaghetti, and toss lightly.

Additional notes

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