Light Shrimp Alfredo with Garden Vegetables

2 tbs olive oil
1 clove garlic, minced
1 medium onion
2 carrots, chopped
2 celery ribs, chopped
1/2 c vegetable stock
2 tbs wheat flour
4 oz Neuftechel cheese
1/2 # large shrimp, peeled/ deveined
3/4 c peas
1 medium zucchini
8 oz grape tomatoes, halved
Salt/ pepper to taste
Chopped Italian parsley
Grated Parmesan cheese

Add olive oil to large pan over medium heat. Add garlic, onion, carrot, and celery. Stir fry until garlic starts to get fragrant.
Add raw shrimps and cook till pink, and just almost done, turning once.
Remove cooked shrimps and set aside.
Sprinkle flour and blend, add stock and turn heat to medium-high.
Add Neuftechel cheese and blend.
Add peas and zucchini and continue to simmer until cheese is blended in.
Add tomatoes
Return shrimps and add 6 oz fettuccine, cooked al dente, to pan.
Blend and serve topped with fresh parsley and grated Parmesan cheese.