Instructions: 1. Cook fettuccine according to package directions. Rinse with hot water; drain. Keep warm.

2. In 10 to 12 inch nonstick skillet, melt butter until sizzling; stir in flour, onion salt and garlic. Cook over medium low heat until smooth and bubbly. Stir in half & half; continue cooking, whisking constantly, until mixture boils (1 to 2 minutes). Stir in shrimp; continue cooking until shrimp are tender and heated through (3 to 5 minutes).

3. Toss hot fettuccine with sauce. Sprinkle with parsley and cheese. Season to taste with salt and pepper if desired.

Makes 6 servings.

Source: Healthy Pasta & Grains by Land O Lakes. Lynns notes: Made this 8-4-97. Couldnt find fat free half & half so I used regular. Omitted the onion salt, used regular salt and substituted garlic-basil fettucine for the regular. This was a delicious dish.

We had this great recipe for dinner. Lynn Thomas posted it to TNT. I made the following changes: used angel hair instead of fettuccine, used onion powder and regular salt instead of onion salt, and after making the sauce I added some sliced fresh mushrooms, let them cook a bit then added the shrimp and when that was partially done added some fresh baby spinach. It was excellent, fast and easy!

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