Basil Shrimp Fettuccine

• 8 oz. uncooked fettuccine
• 1/2 c. chopped onion
• 1/4 c. each: chopped sweet yellow and red pepper
• 1 to 2 garlic cloves, minced
• 2 Tbsp. olive or canola oil
• 1/4 c. all-purpose flour
• 1 (12 oz.) can fat-free evaporated milk
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1/8 tsp. cayenne pepper
• 1 lb. uncooked shrimp, peeled and deveined
• 2 Tbsp. minced fresh basil or 2 tsp. dried basil

1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.

fettuccine, onion, chopped sweet yellow, garlic, olive, allpurpose, milk, salt, white pepper, cayenne pepper, shrimp, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114727 (may not work)