Ingredients

• 4 ounces fettuccine, uncooked
• 1-3/4 cup broccoli florets
• 3/4 pound frozen medium shrimp
• 1 garlic clove
• 10 ounces cream cheese
• 1/2 teaspoon garlic powder
• 1/4 cup lemon juice
• 3/4 teaspoon ground peppercorns
• 1/4 cup half & half creamer
• 1/4 cup red bell pepper

Preparation

1. Cook pasta according to directions, omitting salt.
2. Add broccoli during last 3 minutes of cooking. Drain. Keep warm.
3. Over medium heat, cook and stir shrimp and garlic 2 to 3 minutes in a large nonstick skillet until shrimp are heated through.
4. Add cream cheese, garlic powder, lemon juice, ground peppercorns and half & half. Cook and stir 2 minutes.
5. Toss pasta and shrimp mixture. Sprinkle with bell pepper.

Helpful hints

• Instead of shrimp, you can substitute 3/4 pound of fresh, boneless chicken strips, cooked 6 minutes.
• Use low-fat cream cheese to reduce fat to 15 grams, however sodium increases to 466 mg per serving.
• Look for half & half or nondairy creamer without phosphate additives.