Recipe: Shrimp and Garlic Fettuccine Alfredo

Shrimp and Garlic Fettuccine Alfredo
Using evaporated milk instead of cream gives this dish a creamy feel without the fat.

1 (12-ounce) package Fettuccine
1 teaspoon olive oil
1/2 cup red bell pepper, seeded and chopped
2 cloves garlic, peeled and minced
1 (12-ounce) can NESTL CARNATION Evaporated Milk
3/4 cup freshly grated Parmesan cheese
8 ounces medium shrimp, peeled, deveined and cooked
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley

Cook pasta according to package directions. Drain and set aside. In a nonstick skillet, heat oil over medium-high heat; cook red bell pepper and garlic for 30 seconds or until softened slightly. Add to pasta along with evaporated milk and Parmesan cheese. Cook over medium-high heat, stirring gently, for 3 to 4 minutes or until sauce is heated thoroughly and thickened slightly. Add shrimp and peas; stir gently until heated thoroughly. Remove from heat; let stand for 2 to 3 minutes or until thickened. Garnish each serving with parsley and Parmesan cheese, if desired. Season with salt and pepper according to taste. Makes 4 servings.