Shrimp Fettuccine

• 8 oz. uncooked fettuccine
• 1/2 c. chopped onion
• 1/2 lb. fresh mushrooms, sliced
• 1/4 c. yellow bell pepper, chopped
• 1/4 c. red bell pepper, chopped
• 1 to 2 garlic cloves, minced
• 2 Tbsp. olive oil
• 1/4 c. flour
• 1 (12 oz.) can evaporated skim milk
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. cayenne pepper
• 1 lb. uncooked shrimp, peeled and deveined
• 1/2 tsp. dried basil

1. Cook pasta according to package directions. Meanwhile in a non-stick skillet, saute onion, mushrooms, peppers and garlic in oil until tender. In a small bowl combine flour and milk until smooth. Add to vegetable mixture. Stir in 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 large bowl. Add shrimp mixture and toss to coat.

fettuccine, onion, fresh mushrooms, yellow bell pepper, red bell pepper, garlic, olive oil, flour, milk, salt, pepper, cayenne pepper, shrimp, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84713 (may not work)