Creamy shrimp fettuccine - butter busters^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Medium shrimp, cooked, peeled and deviened |
| 1 | clove | Garlic, minced |
| 1 | each | Tb liquid Butter Buds or fatfree chicken broth |
| 1 | can | (14 1/2oz) chunky pasta-style stewed tomatoes |
| ½ | cup | Evaporated skim milk |
| ¼ | cup | Chopped green onions |
| ¼ | cup | Alpine Lace or Weight Watchers fatfree Parmesan cheese |
| 2 | eaches | Tb flour |
| 4 | ounces | Spinach or regular fettuccine, cooked |
| ¼ | teaspoon | Ground red pepper, optional |
Directions
Saute shrimp and garlic in Butter Buds until shrimp are pink. Stir in tomatoes; simmer 5 minutes. Blend in skim milk, flour, and green onions. Add red pepper now if using. Sprinkle in Parmesan cheese.
Heat until smooth and blended. Do not boil. Serve over cooked fettuccinne. Per serving: 170 cal., 1.2g fat (6%), 112mg chol., 2g fiber., 19g pro., 20g carb., 433mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-26-95