Shrimp Fettuccine Alfredo

This is a recipe from Cooking Light that I've made at least 6 times since it was included in the Jan./Feb. issue. Using only 1 tablespoon of butter, no cream...only 1% milk, it tastes just as rich as anything you'd find in a restaurant. I added shrimp to my recipe, but chicken or any other veggies, such as broccoli or asparagus would be delish in this creamy dish.

Shrimp Fettuccine Alfredo

1 tablespoon butter

2 garlic cloves, minced

1 tablespoon all-purpose flour

1 1/3 cups 1% low-fat milk

1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided

2 tablespoons 1/3-less-fat cream cheese

1/2 teaspoon salt

4 cups hot cooked fettuccine (8 ounces uncooked pasta)

2 teaspoons chopped fresh flat-leaf parsley

Cracked black pepper

1 lb. shrimp, cooked

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta and shrimp. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.