Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): tell us
Ingredients
Preparation
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; saut? 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 1/4 cup Parmesan cheese, parsley, and pepper. CREDITS: The Jenny Craig Cookbook Oxmoor. ISBN: 0-8487-1496-2 >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 eat-lf.v097.n017 by KitPATh on Jan 17, 1998
