Title: Jenny Craig's Shrimp Alfredo
Categories: Elf-mail, Fish shellf, Pasta, Sauces
Yield: 6 Servings

6 c Water
2 lb Whole fresh shrimp; peeled
-and deveined
1 tb Reduced fat margarine
2 sm Garlic cloves; minced
1 tb All-purpose flour
1 1/3 c Skim milk
2 tb Lowfat cream cheese
1 1/4 c Lowfat Parmesan chese;
-divided use
4 c Hot cooked fettuccine
2 ts Chopped fresh parsley
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 1/4 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 (21.5%cff)

Recipe by: Jenny Craig Cookbook

Posted to Digest eat-lf.v097.n017 by KitPATh on
Jan 17, 1998