| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Low-fat/low, Pasta, Seafood |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Light margarine |
| 1/2 |
c |
Fat free italian salad |
|
|
Dressing |
| 1 |
tb |
Garlic — minced |
| 1 |
ts |
Hot pepper sauce |
| 1/3 |
c |
Worcestershire sauce |
| 4 |
|
Bay leaf |
| 1 |
tb |
Paprika |
| 1 |
ts |
Dried oregano |
| 1 |
tb |
Dried rosemary |
| 1 |
ts |
Dried thyme |
| 1 |
|
Lemon — juice of |
| 2 |
lb |
Shrimp — not peeled |
| 1/3 |
c |
White wine |
| 12 |
oz |
Angel hair pasta — |
|
|
Uncooked |
| 3 |
tb |
Olive oil |
| 1/2 |
ts |
Garlic — minced |
| 2 |
tb |
Parsley — finely chopped |
INSTRUCTIONS
In a large heavy skillet, melt marg. Add remaining ingred (before pasta)
except shrimp and wine. Cook over medium heat until sauce begins to boil.
Add shrimp and cook for about15 min. Add wine and cook another 10-12 min.
Cook pasta according to package directions, omitting salt and oil. Drain
and set aside.
In a small pan, combine remaining ingre and saute for a few min. Pour over
pasta and toss.
Recipe By : Shape - April 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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