• 1 package (3 oz.) low fat cream cheese
• 2 pounds medium raw shrimp
• 1 package spinach fettucini or noodles
• 1/2 cup butter softened
• salt and pepper to taste
• 1 can mushroom soup
• 1 cup low fat sour cream
• 1/2 cup half and half (of milk)
• 1/2 cup low fat mayonnaise
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1/2 teaspoon dijon style mustard.
• 1 cup shreeded cheddar cheese

* Soften cream cheese.
* Peal shrimp.
* Cook pasta according to package directions and drain.
* Preheat oven to 325 degrees and grease 13"X9" glass casserole dish.
* Combine cream cheese and noodles in medium bowl to melt the cheese. Spread noodle mixture in bottom of prepared pan.
* Heat butter in large skillet over medium heat. Saute shrimp about 5 minutes or until they are pink and opaque. Season to taste with salt and pepper. Place shrimp over noodle mixture.
* Combine soup, sour cream, Half and Half, mayonnaise, chives, parlsey and mustard in another medium bowl. Spread over shrimp. Sprinkle with cheddar cheese and paprika.
* Bake 25 minutes or until hot and cheese melts.
* Garnish if desired with parsley.