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

Instructions

1. Melt butter in a saucepan over medium heat. (this is where I would add the shrimp).

2. Add garlic; saute' 1 minute.

3. Stir in flour.

4. Gradually add milk stirring with a whisk until blended. (I would add mushrooms here).

5. Cook 8 minutes or until thick and bubbly, stirring constantly.

6. Add cream cheese, cook 2 minutes, stirring constantly.

7. Add 1 cup Parmesan cheese, stirring constantly until cheese melts.

8. Pour over fettuccine; toss well to coat.

9. Sprinkle with remaining 1/4 cup Parmesan cheese, parsley, and pepper.

10. Serve immediately.