Lighter Shrimp Fettucini Alfredo

Quick and easy. From Cooking LIght September 2009 magazine. The sauce is really good. I used packaged fettucini, jarred garlic (in olive oil) and frozen shrimp. Doubled to feed my family with NO leftovers

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 (9 ounce) package  refrigerated fettuccine
• 1  lb  peeled and devained medium shrimp
• 2  green onions, chopped
• 2  garlic cloves, minced
• 2  teaspoons olive oil
• 1⁄2 cup  grated parmigiano-reggiano cheese
• 1⁄3 cup  light cream
• 3  tablespoons reduced-fat cream cheese
• 1⁄3 teaspoon pepper

Directions

1. Cook pasta according to directions. Drain pasta reserving 1/4 cup cooking liquid.
2. Combine shrimp, onions and garlic in a small bowl. Heat a large skillet and add olive oil. Add shrimp mixture and saute for 4 minutes or until shrimp are done. Remove from pan.
3. Reduce heat slightly. Add reserved cooking liquid, Parmigiano-Reggiano, cream, cream cheese and pepper to pan. Cook for 2 minutes until cheeses melt.
4. Combine pasta, cheese mixture and shrimp mixture and serve.