1 Tablespoon olive oil
2 Tablespoons chopped onion
2 Tablespoons flour
1/2 teaspoon basil
1 cup milk
1 can (4 ounces) salad shrimp
3 Tablespoons grated Parmesan cheese
12 ounces fettuccini pasta, cooked
Lightly saute the onion in olive oil - for only a minute or two. Stir in the
flour and basil. Gradually add the milk and stir until smooth. Cook over medium
heat for about 5 minutes or until slightly thickened, stirring constantly. Reduce the heat to low and stir in the Parmesan cheese, then the shrimp and cook just until heated through. Add salt and pepper to taste. Serve over cooked fettuccini
pasta.