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CATEGORY CUISINE TAG YIELD
Seafood, Meats Eat-lf mail, Fish/seafoo, Low fat, Main dishes 4 Servings

INGREDIENTS

2 t Olive Oil
1 Clove Garlic, Minced
2 T Lemon Juice
1/3 c Dry White Wine
3 c Nonfat Veg Chicken Broth
Low Sod Divided Or
Nonfat
Chicken Broth
3/4 oz Dried Tomatoes Slices, 1/2
9 oz Pasta, Dry
1 lb Cooked, Shelled Deveined
Shrimp 38 – 50 Per Lb
3 Green Onions, Ends Trimmed
Thinly Sliced

INSTRUCTIONS

C
Prep and Cook Time: About 25 min Makes: 4 servings  Cook pasta in
salted water with 1 C chicken broth added for flavor.  In a 4 - 6 qt
pan, over med-high heat, stir olive oil and garlic until  garlic is
limp but not browned, 2 - 3 min. Add lemon juice, wine, 2 C  broth and
tomatoes. Increase heat to high and stir until sauce boils.  Reduce
heat and simmer 5 min.  Add cooked pasta and shrimp to liquid. Increase
heat to med and stir  until pasta and shrimp are thoroughly warmed.
Ladle into bowls,  sprinkle with green onions and serve.  This was
very, very good!!  Entered into MasterCook and tested for you by Reggie
& Jeff Dwork  <reggie@reggie.com>  Recipe by: adapted from Sunset, May
1999  Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on
Apr 25,  1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 307
Calories From Fat: 33
Total Fat: 3.6g
Cholesterol: 11.3mg
Sodium: 701.4mg
Potassium: 225.3mg
Carbohydrates: 49.1g
Fiber: 2.4g
Sugar: 1.1g
Protein: 13.6g


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