INGREDIENTS
1 tablespoon butter or 1 tablespoon margarine
2 small garlic cloves, minced
1 tablespoon all-purpose flour
1 2/3 cups nonfat milk
2 tablespoons light cream cheese
1 1/4 cups finely shredded fresh parmesan cheese, divide
4 cups hot cooked fettuccine ( cooked without salt or fat, about 8 oz uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
fresh ground pepper
DIRECTIONS
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.
NUTRITION FACTS
Serving Size: 1 (307 g)
Servings Per Recipe: 4
Calories 442.9
Fat 16.8g
Saturated Fat 8.8g
Carbohydrate 48.8g
Fiber 2.0g
Sugars 6.3 g
Protein 23.7g