Basil Shrimp Fettuccine Sharon Benda

8 oz. uncooked fettuccine ½ cup chopped onion

1/4 cup each chopped yellow and red pepper

1 to 2 garlic cloves, minced

1 Tbsp. olive or canola oil 1/4 cup flour

1 - 12 oz. can fat-free evaporated milk ½ tsp. salt

1/4 tsp. White pepper

1/8 tsp. cayenne pepper

1 lb. uncooked shrimp, peeled and deveined

2 Tbsp. minced fresh basil or 2 tsp. dried basil

Cook pasta according to package directions. In a nonstick skillet saute the onion, peppers and garlic in oil until tender. Combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add shrimp and basic. Simmer, uncovered for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat. Yield 6 servings.