Angel Shannon's Shrimp Fettucine

This is one of Derek's all-time favorites!

8 oz. spinach fettucine, cooked (we used regular fettucine)
1 1/4 C. fat-free, reduced-sodium chicken broth (or whatever kind you have/like)
4 tsp. flour
1/3 C. light cream cheese spread (or Neufchatel cheese)
1/4 C. shredded Parmesan cheese (I use grated Parmesan)
1/4 tsp. ground nutmeg
1 tsp. Italian seasoning
Salt and pepper to taste
1/2 lb. shelled and cooked shrimp (can buy in the frozen seafood section-just make sure the amount of shrimp you want to use is thawed by the time your sauce is done)
Fresh, chopped parsley - optional

Keep cooked pasta warm by covering. In a large frying pan combine broth and flour; stir in cream cheese, half of shredded Parmesan, nutmeg, Italian seasoning, salt and pepper. Bring to a simmer and cook for several minutes stirring constantly until thickened. Toss pasta into sauce. Add cooked shrimp. Serve sprinkled with chopped parsely and remaining Parmesan.