1 tbsp. olive oil
1 lb. med. shrimp, peeled & deveined
1 bunch green onions, chopped
1/2 c. chicken broth (low-sodium)
1/2 c. skim milk
1/2 c. fresh grated Parmesan cheese
3 tbsp. white wine
1/2 tsp. white pepper
1/4 tsp. ground nutmeg
2 tsp. cornstarch
2 tsp. water
8 oz. angel hair pasta

Spray a large skillet with a cooking spray. Over medium heat, cook shrimp in olive oil for 5 minutes or until pink. Remove shrimp from skillet with slotted spoon and set aside. add green onions to skillet and saute until tender. Add chicken broth, milk, Parmesan cheese, wine, pepper and nutmeg. Stir well. Combine cornstarch and water and add to broth mixture. Bring mixture to a boil over medium heat. Reduce heat and simmer for approximately 5 minutes or until cheese is completely melted and sauce is slightly thick. Add shrimp and cook for 3 to 5 minutes. Cook angel hair according to package directions with no salt or oil. Drain. In large serving bowl, place pasta and pour sauce over. Toss to mix well. Great served with hot French bread.