3 oz. fettuccine
1 (8 oz.) pkg. frozen peeled & deveined shrimp
2 c. loose pack frozen broccoli, carrots & 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. finely shredded or grated Parmesan cheese

Or frozen broccoli, carrots and cauliflower.

In a large saucepan cook pasta in 4 cups HOT WATER for 8 minutes. Add shrimp and frozen vegetables. Return to boiling, then reduce heat. Simmer gently for 1 to 3 minutes or until shrimp turn pink.

While shrimp and vegetables are cooking, in a small saucepan melt butter. Stir in cornstarch, bouillon, garlic, lemon pepper seasoning. Add 3/4 cup milk. Cook and stir over medium high heat until thickened and bubbly. Cook and stir for 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. Yield: 3 servings.