Yield: 6 Servings
|2 pounds||Whole fresh shrimp; peeled and deveined|
|1 tablespoon||Reduced fat margarine|
|2 smalls||Garlic cloves; minced|
|1 tablespoon||All-purpose flour|
|1⅓ cup||Skim milk|
|2 tablespoons||Lowfat cream cheese|
|1¼ cup||Lowfat Parmesan chese; divided use|
|4 cups||Hot cooked fettuccine|
|2 teaspoons||Chopped fresh parsley|
|\N \N||Freshly ground pepper; to taste|
Bring water to a boil in a medium saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well. Set aside, and keep warm.
Melt margarine in a saucepan over medium heat. Add garlic; sauté 1 minute.
Stir in flour. Gradually add milk, stirring with a wire whisk until blended; cook, stirring constantly, 8 minutes or until thickened and bubbly. Stir in cream cheese, cook 2 minutes. Add 1 cup cheese, stirring constantly until it melts. Pour over fettuccine; toss well to coat. Add shrimp; toss gently. Top with remaining ¼ cup Parmesan cheese, parsley, and pepper.
CREDITS: The Jenny Craig Cookbook Oxmoor. ISBN: 0-8487-1496-2>PER SERVING: 306 CALS, 31.2g CARBS 7.3g FAT Exchanges 2grain, 3 lean meat (21½%cff) Recipe by: Jenny Craig Cookbook Posted to Digest eat-lf.v097.n017 by KitPATh <phannema@...> on Jan 17, 1998