Whisk together soup mix and milk in a 2-quart saucepan; bring to a boil, stirring constantly. Add shrimp and peas; reduce heat, and simmer 3 minutes or until shrimp turn pink. Toss with fettuccine; sprinkle with Parmesan.
Fettuccine with Chicken-and-Creamy Herb Sauce: Substitute 1 cup chopped cooked chicken for shrimp and sugar snap peas for sweet peas. Complete as directed.
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