Serving Size:   6


    15   ounces  lowfat spaghetti sauce - garlic flavored
   1 1/2  cups   fat-free liquid non-dairy creamer
     1/4  teaspoon  salt
     1/8  teaspoon   pepper
     1/2  cup   Parmesan cheese -- fresh grated
   2  tsp.   garlic powder
  1 1/2 pounds cooked large shrimp
  16    ounces   Fettuccini -- cook as directed
         chives -- optional
   3    tablespoons  cornstarch
   3    tablespoons  water


In a large pot, prepare the Fettuccini as directed on the package.   While the pasta is cooking,  in a small saucepan, heat the spaghetti sauce; cover, and set aside.  In a another pot, blend the non-dairy creamer, garlic powder, salt and pepper; heat to near boiling and slowly stir in the Parmesan.   Mix the cornstarch and the water to make a paste, blend into the cream sauce to thicken.   Remove from the heat and cover to keep warm.  In the meantime, remove the tail shells from the shrimp if needed.  Rinse well and place in a microwavable bowl.   Heat in the microwave on 40% power for about 5 minutes.  You want the shrimp to get warm - not hot.  Cover, and keep warm.   When the pasta is done, rinse and return to the pot.   Spoon the marinara sauce onto plates; top with the pasta mixture, then the shrimp, then the alfredo sauce.  Sprinkle with chives if desired.



Serving Ideas : Serve with warm French Bread and a green salad

Notes:  My Mother-in-law loves seafood.....and you know that Mother-in-laws will give you a very honest opinion.  She loved this recipe, and so will you

Per Serving:  Calories: 479.3;  Fat: 4.6g;  Protein: 33.6g;  Carbs: 70.9g;  Cholest: 110mg;  Sodium: 394mg

One thing in favor of a polka dot tie is that one more spot doesn't matter.