Ingredients
1 - 9oz. package refrigerated fettuccine
1 lb. peeled and deveined medium shrimp
2 green onions, chopped
2 garlic cloves, minced
2 tsp olive oil
1/2 cup (2 oz.) grated Parmigiano-Reggiano cheese
1/3 cup half and half
3 Tbs (1-1/2oz.) 1/3 less fat cream cheese
1/4 tsp freshly ground black pepper
2 Tbs chopped fresh parsley
Preparation
Cook pasta according topackage directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and saute’ for 4 min. or until shrimp are done. Remove from pan; keep warm.
Reduce heat to medium. Add reserved cooking liquid. Prmigiano-Reggiano, half-and-half. cream cheese, and pepper to a pan. Cook 2 min. or until cheeses melt. Combine pasta cheese mixture and shrimp mixture. Sprinkle with parsley.
