Parmesan Shrimp And Vegetables With Fettuccine

• 2 cups carrots, sliced diagonally
• 10 -12 ounces fettuccine pasta
• 2 cups broccoli florets
• 2/3 cup margarine or 2/3 cup butter
• 3 tablespoons flour (heaping tablespoons)
• 1 1/2 teaspoons salt
• 1 teaspoon lemon juice
• 2 cups milk
• 1/2 cup grated parmesan cheese
• 1 1/2 lbs steamed large shrimp, shelled and deveined

1. Boil 8 c water in 3 qt saucepan.
2. Add carrots and fettuccine.
3. Cook over med heat for 6 minute add broccoli and continue to cook 4-5 minute or until broccoli is tender crisp.
4. Drain in colander. rinse with hot water and set aside.
5. In large pan or dutch oven melt margarine/butter. Stir in flour and salt. Heat to bubbling.
6. Add milk and cook over med heat stirring occasionally to a full boil.
7. Boil 1 min and turn heat to low and add shrimp and lemon juice, then fettuccine mixture.
8. Continue cooking on low until all ingredients are heated through (about 3-4 min).
9. Stir 1/2 Parmesan cheese into dish and other 1/2 sprinkle over top.
10. Serve immediately with a robust glass of wine.

carrots, pasta, broccoli florets, margarine, flour, salt, lemon juice, milk, parmesan cheese, shrimp

Taken from www.food.com/recipe/parmesan-shrimp-and-vegetables-with-fettuccine-327420 (may not work)