Categories: Grain

Ingredients

• 1 (9-ounce) package refrigerated fettuccine
• 1 pound peeled and deveined medium shrimp
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/3 cup half-and-half
• 3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Directions

1. Cook the pasta according to package 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 sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.

2. Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and shrimp mixture. Sprinkle with parsley.

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