Fettucine with Shrimp on Green Onion Sauce

1 lb. shrimp, peeled and deveined

1 T. margarine

1/2 c. canned chicken broth, undiluted

1/2 c. Parmesan cheese, grated

1/2 t. ground white pepper

2 t. water

2 t. cornstarch

1 1/2 c. green onion, chopped

1/2 c. skim milk

2 T. dry white wine

1/4 t. nutmeg

8 oz. spinach or plain fettucine, uncooked

Coat a large skillet with spray. Add margarine. Place over medium heat until margarine melts. Add shrimp and saute 5 minutes or until pink. Remove shrimp from skillet with slotted spoon and drain on paper towels. Set aside. Add green onions to skillet and saute until tender. Add chicken broth, milk, cheese, wine, pepper and nutmeg to skillet. Stir well. Combine cornstarch and water. Add to broth mixture. Bring to a boil over medium heat. Reduce heat and simmer 5 minutes until cheese melts and sauce is slightly thickened. Stir occasionally. Add reserved shrimp. Cook until thoroughly heated. Cook fettucine according to pkg. Drain. Combine with shrimp mixture. Toss well. Serve immediately.