Rotini with shrimp in creamy lemon sauce

2 Servings

Ingredients

Quantity Ingredient
3 cups Rotini; about 8 oz
¾ pounds Peeled, deveined fresh shrimp
1 tablespoon Margarine
2 tablespoons All-purpose flour
1½ cup Skim milk
½ cup Chablis; or other dry white
1 tablespoon Grated lemon rind
1 teaspoon Dried dill weed
⅛ teaspoon Salt
⅛ teaspoon Pepper
2 Cloves garlic; crushed
¼ cup Minced green onions
Lemon wedges; optional

Directions

Cook pasta according to package directions, omitting salt and fat, and adding shrimp during the last 3 minutes of cooking time. Drain; cover and set aside.

Melt margarine in a medium saucepan; add flour, stirring well with a wire whisk. Gradually add milk and wine, sitrring until smooth.

Add lemon rind, dillweed, salt, pepper, and crushed garlic. Cook over medium heat 8 minutes or until thickened and bubbly, stirring constatnly.

Combine pasta, shrimp, and sauce; toss well. Sprinkle with green onions.

Serve with lemon wedges, if desired.

Yield: 5 servings (serving size 1 cup) [served 2 as main course, as I remember]

Cal 302 (13% from fat) / Prot 22.7g Fat 4.4g (Sat 0.9g, Mono 1.3g, Poly 1.5g) / Carb 41.6g / Fiber 1.3g / Chol 105mg / Iron 3.8mg / Sodium 228mg / Calcium 147mg

Recipe By : Cooking Light mag Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:08:30 +0100 From: Kaye Sykes <Sykes.Kaye@...>

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