1/2 cup egg substitute
1/2 cup fat free half and half
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
Pinch of nutmeg
8 ounces uncooked pasta
2 cups thinly sliced leeks
1 pound shrimp, peeled and deveined
Full recipe from : yummly.com
Combine the first six ingredients (egg substitute through nutmeg) in a small mixing bowl. Set aside.
Bring a large pot of water to a boil.
While the water is heating, preheat a large skillet coated with cooking spray over medium-high heat. Add the leeks and sauté until tender about 7 to 10 minutes.
When the water reaches a full, rolling boil, drop in the pasta, stir, and lower the heat just slightly so it’s not boiling as hard. Stir occasionally.
Once the leeks are soft, remove from heat and keep warm.
Spray the skillet again and heat over high heat. Add the shrimp and cook 1 to 2 minutes per side or until pink and no longer opaque in the middle. Return the leeks to pan and keep warm.
Once the pasta is cooked to your liking, drain reserving 1/2 cup of the pasta water..
Place the hot pasta in a large mixing bowl. Drizzle the egg mixture over the pasta, stirring constantly, until the cheese has melted. If it appears to be dry, stir in the pasta water a little at a time until a creamy sauce forms.
Toss the shrimp and leeks with the pasta before serving.