2 tablespoons butter
2 garlic cloves, minced
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 1/2 cups 2% reduced-fat milk
6 ounces Cabot 50% Reduced Fat Cheddar, grated & divided (about 1 1/2 cups)
1 ounce 1/3-less-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
1 1/2 pounds peeled and deveined cooked shrimp
1 teaspoon Old Bay seasoning

1. Melt butter in a small saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Whisk in flour until well blended. Gradually add milk, stirring with a whisk.

2. Bring to a boil; reduce heat and simmer 3 to 5 minutes or until mixture thickens, whisking frequently. Reduce heat and add cream cheese, stirring until well blended. Gradually whisk in 1 cup cheddar and salt, stirring until well blended.

3. Toss sauce with hot pasta and cooked shrimp. Sprinkle with remaining cheddar and seasoning; serve immediately.

Nutrition Analysis
Calories 338, Total Fat 12g, Saturated Fat 7g, Sodium 972mg, Carbohydrates 30g, Dietary Fiber <1g, Protein 29g, Calcium 290mg