Recipe: Shrimp Piccata Pasta (with garlic cream sauce, serves 2)

SHRIMP PICCATA PASTA

"LaRue shares this creamy shrimp pasta that's speedy enough for a weeknight. "I sometimes add sauteed mushrooms if I have them on
hand," she notes."

4 ounces fettucine, uncooked
1/4 teaspoon lemon pepper
16 large shrimp, peeled and deveined
1 teaspoon lemon juice
FOR THE SAUCE:
1 clove garlic, minced
1 1/2 teaspoons butter
1 1/2 teaspoons olive oil
4 ounces cream cheese, cubed
1/2 cup 2% low-fat milk
1 teaspoon Worcestershire sauce
2 teaspoons capers, drained
1 dash salt
1 dash pepper
Minced fresh parsley (optional, for garnish)

Cook fettuccine according to package directions, adding lemon-pepper to the cooking water.

Meanwhile, toss shrimp with lemon juice; set aside.

In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm.

TO MAKE THE SAUCE:
In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers.

Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired.

Tip: Use up extra capers as a garnish for chicken, fish or meat.

Makes 2 servings
Source: LaRue Wunderlich, Lincoln, NE in Cooking for 2, Summer 2006, Reiman Publications