Recipe - Jenny Craigs Shrimp Alfredo

6 cup Water
2 pound Whole fresh shrimp; peeled
and deveined
1 tablespoon Reduced fat margarine
2 small Garlic cloves; minced
1 tablespoon Allpurpose flour
1 1/3 cup Skim milk
2 tablespoon Lowfat cream cheese
1 One fourth cup Lowfat Parmesan chese;
divided use
4 cup Hot cooked fettuccine
2 teaspoon 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 One fourth cup Parmesan cheese, parsley,
and pepper.

CREDITS: The Jenny Craig Cookbook Oxmoor. ISBN: 0848714962 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 eatlf.v097.n017 by KitPATh phannema@wizard.ucr.edu on
Jan 17, 1998