1/2lb medium shrimp (peeled and deveined)
1 clove garlic, minced (or 1 tsp. minced garlic in a jar)
1 T. liquid Butter Buds (or fat free chicken broth)
1 can (14 1/2oz) chunky stewed tomatoes
1/2 cup evaporated skim milk
3/4 cup chopped green onions
1/4 cup fat free Parmesan cheese
2 T. flour
4oz fettuccine noodles cooked (regular or spinach)
1/4 tsp. red pepper (optional)

Sauté shrimp and garlic in liquid Butter Buds, or chicken broth, until shrimp are pink. Stir in tomatoes: simmer 5 minutes. Blend in skim milk, flour and green onions. Add red pepper now (if you want to add a little spice) Sprinkle in Parmesan cheese. Heat until smooth and blended. Do not boil. Serve over cooked noodles.