Ingredients
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1 tablespoon butter or 1 tablespoon margarine
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2 small garlic cloves, minced
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1 tablespoon all-purpose flour
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1 2/3 cups nonfat milk
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2 tablespoons light cream cheese
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1 1/4 cups finely shredded fresh parmesan cheese, divide
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4 cups hot cooked fettuccine (cooked without salt or fat, about 8 oz uncooked pasta)
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2 teaspoons chopped fresh flat-leaf parsley
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fresh ground pepper
Instructions
- Melt butter in a saucepan over medium heat. (this is where I would add the shrimp).
- Add garlic; saute' 1 minute.
- Stir in flour.
- Gradually add milk stirring with a whisk until blended. (I would add mushrooms here).
- Cook 8 minutes or until thick and bubbly, stirring constantly.
- Add cream cheese, cook 2 minutes, stirring constantly.
- Add 1 cup Parmesan cheese, stirring constantly until cheese melts.
- Pour over fettuccine; toss well to coat.
- Sprinkle with remaining 1/4 cup Parmesan cheese, parsley, and pepper.
- Serve immediately.