| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Casseroles, Fish, Pasta | 5 | Servings | |
INGREDIENTS
| Nonstick cooking spray | ||
| 8 | oz | Uncooked angel hair pasta |
| 12 | oz | Frozen; fully cooked, peeled Shrimp, thawed |
| 1 | Green onion; chopped | |
| 2 | Plum tomatoes; peeled, Seeded, and chopped | |
| 2 | Cloves garlic; crushed | |
| 1/2 | c | Chopped fresh basil; or 1 tsp dried |
| 1/4 | c | Dry white wine |
| 1 | c | Low fat; low sodium clam Chowder |
| 3 1/2 | tb | Grated parmesan cheese |
INSTRUCTIONS
Spray a baking dish with a 5 cup or larger capacity with nonstick cooking spray. Set aside. Heat oven to 350 degrees. Cook the angel hair pasta in lightly salted boiling water according to the package directions. When tender, drain, rinse under cold running water and drain again. Set aside. In a large bowl, combine the thawed shrimp, green onion, tomatoes, garlic, basil, white wine and clam chowder. Sprinkle in 3 T of the parmesan cheese, reserving 1/2 T for the top. Stir in the cooked angel hair pasta and toss to coat the ingredients evenly. Spoon into the prepared baking dish. Sprinkle the reserved parmesan cheese on top. Lightly coat a sheet of aluminum foil with nonstick cooking spray. Cover the baking dish and bake for 20 to 25 minutes. Serve hot from dish with lemon wedges on the side if desired. You can prepare this dish up to 8 hours in advance and bake it when you are ready to serve. Posted to recipelu-digest Volume 01 Number 413 by RecipeLu <recipelu@geocities.com> on Dec 29, 1997
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