Alfredo with Shrimp and Asparagus

One night while watching the Food Network (my favorite station), I was inspired by a "healthy" version of alfredo sauce and wanted to try it out. Unfortunately, I saw this recipe about a month ago and didn't write it down so I forgot what the ingredients were except for Laughing Cow cheese. As a result, I had to experiment and guess what was in it.

It turned out pretty good, but it's not your typical alfredo sauce. So here's my not-so-alfredo alfredo sauce. Enjoy!

Alfredo with Shrimp & Asparagus

1 package thin Whole Grain Spaghetti
15 large precooked shrimp
10 stalks of asparagus
1/2 Tbs basil
1/2 Tbs oregano
1 tsp onion powder
5 cloves garlic, chopped
1/2 cup Sherry cooking wine
1/2 Tbs Olive Oil
3 wedges lite swiss Laughing Cow cheese
1/2 cup Risotto
1/4 cup Milk
1/2 cup water
Salt and Pepper

Several hours before, combine the Sherry, basil, oregano, garlic, onion powder, and olive oil in a Ziplock bag. Throw in the shrimp and shack up. Place in the refrigerator until you're ready for it.

Cook your pasta according to the directions on the box. Take it off the stove a minute before it's down and drain from the water.

While cooking your spaghetti, place the water and asparagus in a sauce pan. Cover and cook for about 3 minutes. Add the cheeses and milk; stir until all the cheese is melted. Add the shrimp and cover the pan; cook for another 2-3 minutes. Finally, add the drained pasta to your sauce and toss to cover the spaghetti. Salt and pepper to taste.