8 oz. uncooked fettuccine
1/2 c. chopped onion
1/4 c. each: chopped sweet yellow and red pepper
1 to 2 garlic cloves, minced
2 tbsp. olive or canola oil
1/4 c. all-purpose flour
1 (12 oz.) can fat-free evaporated milk
1/2 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. Meanwhile, in a nonstick skillet, sauté the onion, peppers and garlic in oil until tender. In a a small bowl, 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 basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.