1 tablespoon olive oil
2 cloves garlic, minced
1 large onion, chopped
1 stalk celery, thinly sliced
1 teaspoon dried basil, crumbled
1 teaspoon dried oregano, crumbled
1 tablespoon chopped fresh parsley
1 10 ¾ -ounce can cream of shrimp soup
½ cup skim milk
Juice of ½ lemon
¼  cup dry white wine, or fish stock
1 pound tomato fettuccine
1 tablespoon butter
1 pound medium shrimp, peeled, deveined
Freshly grated black pepper
½ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley


In small skillet over medium heat, preheat oil 2 minutes; saute garlic, onion and celery until onion is glossy. Add basil, oregano and parsley; cook and stir 2 minutes. Transfer to saucepan; reserve skillet to prepare shrimp.

Stir soup, milk, lemon juice and wine into vegetable mixture in saucepan over medium heat. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to very low, close control and simmer while cooking shrimp and pasta.

In Dutch oven over medium-high heat, cook noodles according to package directions without adding butter or oil; drain, transfer to heated shallow bowl or deep platter and keep warm.

Meanwhile, in reserved small skillet over medium heat, melt butter. Add shrimp; cook and stir until shrimp turn pink, about 4 minutes. Pour sauce over pasta; sprinkle with freshly-grated pepper and Parmesan cheese.

Arrange shrimp on top; sprinkle with parsley.