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@...>