JENNY CRAIG'S SHRIMP ALFREDO

6 cups water
2 pounds whole fresh shrimp, peeled and deveined
1 tablespoon reduced fat margarine
2 small garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups skim milk
2 tablespoons low fat cream cheese
1 1/4 cups low fat Parmesan cheese, divided use
4 cups hot cooked fettuccine
2 teaspoons 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; saute 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 Parmesan 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.

Servings: 6
Source: Jenny Craig Cookbook