Shrimp Alfredo Pasta

Shrimp Alfredo Pasta

Using evaporated milk instead of cream gives this dish a creamy feel
without the fat.

1 package (12-oz.) Refrigerated Fettuccine
1 teaspoon olive oil
1/2 cup red bell pepper, seeded and chopped
2 cloves garlic, peeled and minced
1 can Evaporated Milk
1 cup grated Parmesan cheese
8 ounces medium shrimp, peeled, deveined and cooked
1/2 cup frozen peas, thawed
2 tablespoons chopped fresh parsley

Cook pasta according to package directions. Drain and set aside.

In a nonstick skillet, heat oil over medium-high heat; cook red bell
pepper and garlic for 30 seconds or until softened slightly. Add to
pasta along with evaporated milk and Parmesan cheese. Cook over
medium-high heat, stirring gently, for 3 to 4 minutes or until sauce
is heated thoroughly and thickened slightly.

Add shrimp and peas; stir gently until heated thoroughly. Remove from
heat; let stand for 2 to 3 minutes or until thickened. Garnish each
serving with parsley and Parmesan cheese, if desired. Season with
salt and pepper according to taste.