Shrimp Fettuccine

1 Tbsp plus 1 tsp 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 fettuccine (hot)
2 Tbsp chopped fresh parsley

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 fettuccine and shrimp mixture; toss to combine; serve sprinkled with
parsley.

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