Shrimp Fettuccine "Elmo"

3 lbs. peeled & deveined shrimp
2 (9oz.) pkgs. fettuccine
1/2 cup flour
3 T. olive oil
2 tsp. Can't Believe It's Not Butter
1 (10oz.) can beef consommé
14 oz. no fat sour cream
1/2 cup Parmesan Cheese
1/4 tsp. ground peppercorns
1/2 tsp. salt

Boil pasta per instructions in package.  While pasta is cooking, put the olive oil and butter in a saucepan or wok and brown flour to a dark golden brown color.  When brown, add consommé.  While flour is expanding, whisk in thick then add a little skim milk.  Add shrimp to sauce and cook until shrimp turns pink.  Don't overcook or the shrimp will be tough.  When shrimp are done, pour sauce over the pasta.  Top with cracked pepper and serve hot.  Voila, no heart attack in the plate.  Serves 8. Good with garlic bread. (NOTE! I like to drizzle a little Hot Chili Sesame oil on mine.   Try it, you'll like it.)