Servings: Serves 4 (serving size: about 1 cup)

1 (9-ounce) package refrigerated fettuccine 1 (9-ounce) package refrigerated fettuccine
1 pound peeled and deveined medium shrimp 1 pound peeled and deveined medium shrimp
2 green onions, chopped 2 green onions, chopped
2 garlic cloves, minced 2 garlic cloves, minced
2 teaspoons olive oil 2 teaspoons olive oil
½ cup (2 ounces) grated Parmigiano-Reggiano cheese ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
⅓ cup half-and-half ⅓ cup half-and-half
3 tablespoons (1 1/2 ounces) 1/3-less-fat cream cheese 3 tablespoons (1 ½ ounces) ⅓-less-fat cream cheese
¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley

Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving ¼ cup cooking liquid. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. Add shrimp mixture, and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.
Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese, and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture, and shrimp mixture. Sprinkle with parsley.

Nutrition Facts: Per Serving: 442 calories; fat 14.3g; saturated fat 6.1g; mono fat 3.1g; poly fat 1.2g; protein 37.4g; carbohydrates 40g; fiber 2.1g; cholesterol 200mg; iron 3.2mg; sodium 565mg; calcium 256mg.  Nutrition Facts: Per Serving: 442 calories; fat 14.3g; saturated fat 6.1g; mono fat 3.1g; poly fat 1.2g; protein 37.4g; carbohydrates 40g; fiber 2.1g; cholesterol 200mg; iron 3.2mg; sodium 565mg; calcium 256mg.