SHRIMP FETTUCCINE ALFREDO

1 (9-oz) package refrigerated fettuccine
1 lb. peeled and deveined shrimp
2 green onions, chopped
2 garlic cloves, minced
2 tsp olive oil
½ cup (2 ounces) grated Parmigiano-Reggiano cheese
1/3 cup half-and-half
3 tablespoons (1-1/2 oz) 1/3 less-fat cream cheese
¼ tsp freshly ground black pepper
2 tablespoons chopped fresh parsley

Cook the pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving ¼ cup cooking liquid. Combine shrimp, onions and garlic in a small bowl. Heat a large skillet over medium-heat. Add olive oil; swirl to coat. Add shrimp mixture and sauté for 4 minutes or until shrimp are done. Remove from pan; keep warm.

Reduce heat to medium. Add reserved cooking liquid, Parmigiano-Reggiano, half-and-half, cream cheese and pepper to pan. Cook 2 minutes or until cheeses melt. Combine pasta, cheese mixture and shrimp mixture. Sprinkle with parsley.

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