Ingredients
8 ounces uncooked fettuccine1/2 cup chopped onion1/4 cup each chopped sweet yellow and red pepper1 to 2 garlic cloves, minced2 tablespoons olive oil1/4 cup all-purpose flour1 can (12 ounces) fat-free evaporated milk1/2 teaspoon salt1/4 teaspoon white pepper1/8 teaspoon cayenne pepper1 pound uncooked shrimp, peeled and deveined2 tablespoons minced fresh basil or 2 teaspoons dried basil
Preparation
Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In 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.
