Shrimp Piccata Pasta

• 4 ounces uncooked fettuccine
• 1/4 teaspoon lemon-pepper seasoning
• 16 uncooked large shrimp, peeled and deveined
• 1 teaspoon lemon juice
• 1 garlic clove, minced
• 1-1/2 teaspoons butter
• 1-1/2 teaspoons olive oil
• 4 ounces cream cheese, cubed
• 1/2 cup 2% milk
• 1 teaspoon Worcestershire sauce
• 2 teaspoons capers, drained
• Dash salt
• Dash pepper
• Minced fresh parsley, optional

1. Cook fettuccine according to package directions, adding lemon-pepper to the cooking water. Meanwhile, toss shrimp with lemon juice. In a large skillet, saute shrimp and garlic in butter and oil for 4-5 minutes or until shrimp turn pink; remove and keep warm.
2. In the same skillet, melt cream cheese; whisk in milk and Worcestershire sauce. Cook and stir over low heat until smooth and heated through. Stir in capers. Drain fettuccine; toss with cheese sauce. Top with shrimp; sprinkle with salt, pepper and parsley if desired.

fettuccine, lemonpepper seasoning, shrimp, lemon juice, garlic, butter, olive oil, cream cheese, milk, worcestershire sauce, capers, salt, pepper, fresh parsley

Taken from www.tasteofhome.com/recipes/shrimp-piccata-pasta/ (may not work)