In 12" skillet, heat margarine until bubbly and hot; add mushrooms and
garlic and saute briefly, about 2 min. Stir in shrimp and cook until
pink. Set aside. In small bowl, combine egg and ricotta cheese,
mixing until smooth; add milk and Parmesan cheese; stir to combine.
Sprinkle with salt and pepper; add to skillet; stirring constantly,
bring to a slow simmer and cook for about 2 min. Add fettucine and
shrimp mixture; toss to combine; serve sprinkled with parsley.