• 1 T. olive oil
• 2 T. chopped onion
• 2 T. flour
• 1/2 tsp. basil
• 3 T. grated Parmesan cheese
• 1 cup milk
• 1 can (4 oz.) salad shrimp, drained
• salt
• pepper
• 12 oz. fettucini pasta, cooked according to package directions

Preparation -
Lightly saute the chopped onion in olive oil for about 2 minutes or until the onion is barely transparent. 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 heat to low and stir in the Parmesan cheese and shrimp. Cook just until everything is heated through. Add salt and pepper to taste. Serve over cooked fettucini pasta.