Shrimp Fettucine

• 1 Tablespoon plus 1 teaspoon margarine
• 1 cup sliced mushrooms
• 1 garlic clove, minced
• 1/2 lb. Shrimp, peeled
• 1 egg
• 1/4 cup part-skim ricotta cheese
• 1/2 cup skim milk
• 2 oz. Grated Parmesan cheese
• Dash each salt, freshly grated pepper
• 2 cup cooked fettucine (hot)
• 2 Tablespoons chopped fresh parsley

Instructions:
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.
Serves 4