Shrimp Fettuccine Alfredo

This was my favorite dish at L&N Seafood. We don't have one here so I'm not sure if they still serve that. This version is lower in fat than the original, but hopefully it will taste as good.

Shrimp Fettuccine Alfredo

6 oz uncooked fettuccine
2 T butter
4 1/2 t all-purpose flour
1 c fat-free half-and-half
1 lb cooked medium shrimp, peeled, deveined and tails removed
1/3 c grated Parmesan cheese
1/2 t salt
2 T minced fresh parsley

Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add half-and-half. Bring to a boil; cook and stir for 1 minute or until thickened. Drain fettuccine; stir into pan. Stir in the shrimp, cheese and salt; heat through. Sprinkle with parsley before serving.

Yield: 4 servings (1 cup each) at 8 PointsPlus each.

We will be having a salad with this and the following for dessert:

Lemon Crumb Cake

2 c buttermilk
1 c sugar
2 eggs
2 T butter, melted
2 t vanilla extract
3 c all-purpose flour
1 1/4 t baking powder
1 t salt
1/2 t baking soda
1 can (15 3/4 oz) lemon pie filling

Topping:

1 c all-purpose flour
2/3 c sugar
1/3 c cold butter
reduced-fat vanilla ice cream, optional

In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 9x13 pan sprayed with Pam. Drop pie filling by teaspoonfuls over batter.

In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 30-35 minutes or until a toothpick inserted near center comes out clean.

Cool for 10 minutes on a wire rack. Serve warm with ice cream, if desired.

Yield: 20 servings at 8 PointsPlus (not counting ice cream).