Ingredients
- 120 ml milk
- 120 gr shrimp
- 110 gr fettuccini noodles
- 60 gr cottage cheese
- 55 gr liquid butter buds
- 60 ml cream cheese
- 20 gr parmesan cheese
- 2 gr parsley
Place cottage cheese, cream cheese, and evaporated skim milk in food processor or blender. Blend until very smooth, like a cream. Set aside. In sauce pan saute cooked shrimp with liquid butter buds, add parsley and pepper. Add sauce to shrimp, stir and simmer 1-2 minutes, add parmesan cheese. Serve warm over low-fat fettuccini noodles.
Yields 2 servings.
If desired, you may season by sauteing shrimp with 1 tsp. of minced garlic and/or garlic-onion powder.
Per Serving Calories 230ºC at 2.5g
