3 oz. Fettuccine
1 (8 oz.) pkg. frozen shrimp, peeled and deveined
2 c. loose-pack frozen broccoli, carrots, and onion
1 tbsp. butter
1 tbsp. cornstarch
1/2 tsp. instant chicken bouillon granules
1/4 tsp. bottled minced garlic
1/8 tsp. lemon-pepper seasoning
3/4 c. skim milk
2 tbsp. dry white wine or skim milk
2 tbsp. grated Parmesan cheese

In large saucepan cook pasta in 4 cups hot water for 8 minutes. Add shrimp and frozen vegetables. Return to boiling; reduce heat. Simmer gently for 1 to 3 minutes or until shrimp turn pink and pasta is tender. Drain and return to saucepan.

Meanwhile in a small saucepan melt butter. Stir in cornstarch, bouillon, garlic, and lemon-pepper seasoning. Add 3/4 cup milk. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in wine or 2 tablespoons milk.

Pour over pasta mixture; toss to combine. Top with Parmesan cheese. If desired, garnish with tomatoes and parsley. Makes 3 servings.