| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Fish*, Main course, Pasta* | 2 | Servings | |
INGREDIENTS
| 3 | c | Rotini, about 8 oz |
| 3/4 | lb | Peeled, deveined fresh |
| shrimp | ||
| 1 | T | Margarine |
| 2 | T | All-purpose flour |
| 1 1/2 | c | Skim milk |
| 1/2 | c | Chablis, or other dry white |
| 1 | T | Grated lemon rind |
| 1 | t | Dried dill weed |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 2 | Cloves garlic, crushed | |
| 1/4 | c | Minced green onions |
| Lemon wedges, optional |
INSTRUCTIONS
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@UNIFACE.NL>
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””
Nutrition (calculated from recipe ingredients)
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Calories: 640
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 26.4mg
Sodium: 403.8mg
Potassium: 625.6mg
Carbohydrates: 114.2g
Fiber: 3.8g
Sugar: 10.6g
Protein: 26.3g